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Blends of maltodextrin and other polysaccharides as binders of aqueous α-alumina suspensions for ceramic processingSIKORA, Marek; GARCIA, Victor J; SCHILLING, Christopher H et al.Stärke. 2004, Vol 56, Num 9, pp 424-431, issn 0038-9056, 8 p.Article

Relation between viscous characteristics and dextrose equivalent of maltodextrinsDOKIC, Ljubica; JAKOVLJEVIC, Jovan; DOKIC, Petar et al.Stärke. 2004, Vol 56, Num 11, pp 520-525, issn 0038-9056, 6 p.Article

An NMR study of structure formation in maltodextrin systems = Etude, par RMN, de la formation de la structure de systèmes à base de maltodextrinesGERMAN, M. L; BLUMENFELD, A. L; YURYEV, V. P et al.Carbohydrate polymers. 1989, Vol 11, Num 2, pp 139-146, issn 0144-8617Article

Production and size distribution of rice maltodextrine hydrolyzed from milled rice flour using heat-stable alpha-amylase = Obtention et distribution granulométrique des maltodextrines de farine de riz poli, hydrolysées par une alpha-amylase thermostableGRIFFIN, V. K; BROOKS, J. R.Journal of food science. 1989, Vol 54, Num 1, pp 190-193, issn 0022-1147Article

Saccharide analysis of corn syrup solids and maltodextrins using high-performance liquid chromatography = Analyse, par chromatographie liquide haute performance, des saccharides dans les maltodextrines et l'extrait sec des sirops de maïsBROOKS, J. R; GRIFFIN, V. K.Cereal chemistry. 1987, Vol 64, Num 4, pp 253-255, issn 0009-0352Article

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Calorimetric investigation of the thermodynamic basis of the effect of maltodextrins on the foaming ability of legumin in the presence of small-molecule surfactantANOKHINA, Maria S; IL'IN, Michael M; SEMENOVA, Maria G et al.Food hydrocolloids. 2005, Vol 19, Num 3, pp 455-466, issn 0268-005X, 12 p.Article

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Preparation and calcium complexation of oxidized polysaccharides. Part I. Oxidation of maltodextrins and starch with alkaline sodium hypochlorite = Préparation et complexation par le calcium des polysaccharides oxydés. 1ère partie : oxydation des maltodextrines et de l'amidon, par l'hypochlorite de sodium alcalinFLOOR, M; KIEBOOM, A. P. G; VAN BEKKUM, H et al.Stärke. 1989, Vol 41, Num 9, pp 348-354, issn 0038-9056Article

Composition of the low temperature precipitate from commercial high dextrose equivalent maltodextrins and the kinetics of its formation = Composition du précipité à basse température de maltodextrines industrielles à fort équivalent dextrose et cinétique de leur formationKENNEDY, J. F; NOY, R. J; STEAD, J. A et al.Stärke. 1987, Vol 39, Num 5, pp 171-178, issn 0038-9056Article

A modified method for total carbohydrate analysis of glucose syrups, maltodextrins, and other starch hydrolysis products = Une méthode modifiée pour l'analyse des glucides totaux dans les sirops de glucose, les maltodextrines et d'autres produits d'hydrolyse de l'amidonBROOKS, J. R; GRIFFIN, V. K; KATTAN, M. W et al.Cereal chemistry. 1986, Vol 63, Num 5, pp 465-466, issn 0009-0352Article

Preparation and physical properties of maltodextrin stearates of low to high degree of substitutionSHOGREN, Randal L; BISWAS, Atanu; WILLETT, Julious L et al.Stärke (Weinheim). 2010, Vol 62, Num 7, pp 333-340, issn 0038-9056, 8 p.Article

Male of group a Streptococcus participates in the rapid transport of maltotriose and longer maltodextrinsSHELBURNE, Samuel A; HAN FANG; CHOW, Dar-Chone et al.Journal of bacteriology. 2007, Vol 189, Num 7, pp 2610-2617, issn 0021-9193, 8 p.Article

Material characterization studies of maltodextrin samples for the use of wall material = Etude et caractérisation d'échantillons de maltodextrines en tant que matériau utilisable comme barrièreRAJA, K. C. M; SANKARIKUTTY, B; SREEKUMAR, M et al.Stärke. 1989, Vol 41, Num 8, pp 298-303, issn 0038-9056Article

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITSSAVITHA, Y. S; INDRANI, D; PRAKASH, Jamuna et al.Journal of texture studies. 2008, Vol 39, Num 6, pp 605-616, issn 0022-4901, 12 p.Article

Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin-anionic surfactant interactionsWANGSAKAN, Apiradee; CHINACHOTI, Pavinee; MCCLEMENTS, David J et al.Food hydrocolloids. 2006, Vol 20, Num 4, pp 461-467, issn 0268-005X, 7 p.Article

Some physical properties of crosslinked gelatin-maltodextrin hydrogelsNICKERSON, M. T; PAULSON, A. T; WAGAR, E et al.Food hydrocolloids. 2006, Vol 20, Num 7, pp 1072-1079, issn 0268-005X, 8 p.Article

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Energy Value Evaluation of Hydrogenated Resistant MaltodextrinTAGAMI, Hiroyuki; KISHIMOTO, Yuka; MIYAZATO, Shoko et al.Bioscience, biotechnology, and biochemistry. 2012, Vol 76, Num 10, pp 1828-1834, issn 0916-8451, 7 p.Article