The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars
Abstract
Maltodextrins of varying molecular weights, maltose, and sucrose were used to study the effect of molecular weight, water plasticization, and composition on glass transition temperature (Tg). All maltodextrins were plasticized by water, and the decrease of Tg was linear with water activity over the range of 0.11–0.85. The plasticization effect of water was similar for maltodextrins having various molecular weights. Effects of molecular weight and composition on the Tg of maltodextrins could be correlated by using relationships reported previously for polymers. The quantitative results obtained can be applied to formulate food and related materials having desired processability and storage stability.
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Cites
Williams, M. L., Landel, R. F., & Ferry, J. D. (1955) · Journal of the American Chemical Society · doi:10.1021/ja01619a008 · Cited by 8,083
Cited by
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
Bae, E. K., & Lee, S. J. (2008) · Journal of Microencapsulation · doi:10.1080/02652040802075682 · Cited by 538
Metadata
- Authors
- Roos, Y., & Karel, M.
- Venue
- Biotechnology Progress
- Publisher
- Wiley
- Published
- 1991-01
- Volume
- 7
- Issue
- 1
- Pages
- 49-53
- ISSN
- 1520-6033 (ISSN-L)
- 8756-7938
- OpenAlex
- W2055415983
- Cited by
- 435
- References
- 1
- FWCI
- 8.27
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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