Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

State diagrams for mixtures of low molecular weight carbohydrates

(2016) M.A. Ruiz-Cabrera et al.   JOURNAL OF FOOD ENGINEERING

Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions

(2015) Sunsanee Udomrati et al.   FOOD HYDROCOLLOIDS

Microstructural properties and distribution of components in microparticles obtained by spray-drying

(2015) J. Porras-Saavedra et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics, moisture diffusivity and lycopene retention of watermelon pomace in different dryers

(2015) Davinder Pal Singh Oberoi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)

(2015) Roberto Castro-Muñoz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters

(2015) Marco Paini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological Application of Maltodextrins According to the Degree of Polymerization

(2015) Zenaida Saavedra-Leos et al.   MOLECULES

Physical properties of inulin and inulin–orange juice: Physical characterization and technological application

(2014) M.Z. Saavedra-Leos et al.   CARBOHYDRATE POLYMERS

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

(2013) Qilong Shi et al.   DRYING TECHNOLOGY

Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

(2013) Poonam Mishra et al.   FOOD AND BIOPRODUCTS PROCESSING

Spatial Glass Transition Temperature Variations in Polymer Glass: Application to a Maltodextrin–Water System

(2012) Rutger M. T. van Sleeuwen et al.   BIOMACROMOLECULES

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

(2012) M.Z. Saavedra-Leos et al.   CyTA-Journal of Food

Spray drying of liquorice (Glycyrrhiza glabra) extract

(2012) İrem Karaaslan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

(2011) Nadia Djendoubi Mrad et al.   FOOD AND BIOPRODUCTS PROCESSING

Role of Glassy State on Stabilities of Freeze-Dried Probiotics

(2011) Chalat Santivarangkna et al.   JOURNAL OF FOOD SCIENCE

Moisture sorption isotherms, heat of sorption and properties of sorbed water of raw bamboo (Dendrocalamus longispathus) shoots

(2010) Debangana Choudhury et al.   INDUSTRIAL CROPS AND PRODUCTS

Moisture sorption characteristics and glass transition temperature of apple puree powder

(2010) Ewa Jakubczyk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

(2009) Ruiz Cabrera Miguel Angel et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Glass Transition and Sticky Point Temperatures and Stability/Mobility Diagram of Fruit Powders

(2008) S. Jaya et al.   Food and Bioprocess Technology

State diagram and water adsorption isotherm of raspberry (Rubus idaeus)

(2008) Roopesh M. Syamaladevi et al.   JOURNAL OF FOOD ENGINEERING