Temperature influences on network formation of low DE maltodextrin gels-Reference-Cited by-同舟云学术

Temperature influences on network formation of low DE maltodextrin gels

Published:2019-08 Issue: Volume:218 Page:170-178
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Kanyuck K.M.^ORCID,Mills T.B.,Norton I.T.,Norton-Welch A.B.

Funder

Engineering and Physical Sciences Research Council

EPSRC Centre for Innovative Manufacturing in Food

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference34 articles.

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3. Melting behaviour of gelatin gels: Origin and control;Busnel,1988

4. Phase separation in gelatin/dextran and gelatin/maltodextrin mixtures;Butler;Food Hydrocolloids,2003

5. Cain, F.W., Clark, A.H., Dunphy, P.J., Jones, M.G., Norton, I.T., & Ross-Murphy, S.B. (1990). U.S. Patent No. 4,956,193. Edible plastic dispersion.

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