Effect of Different Dextrose Equivalent of Maltodextrin on the Interactions with Anionic Surfactant in an Isothermal Titration Calorimetry Study
Author:
Affiliation:
1. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034052u
Reference40 articles.
1. Effect of Surfactant on Structural and Thermodynamic Properties of Aqueous Solutions of Hydrophobically Modified Ethyl(hydroxyethyl)cellulose
2. Thermal gelation of nonionic cellulose ethers and ionic surfactants in water
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