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  1. 1
    Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage

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  2. 2
    Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials

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  3. 3
    Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose

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  4. 4
    Encapsulation of black pepper seed oil using maltodextrin and pea protein

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  5. 5
    Preparation of maltodextrin stabilized α-tocopherol nanoemulsions using solvent-displacement technique

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  6. 6
    Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert

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  7. 7
    Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

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  8. 8
    Using different fibers to replace fat in sponge cakes In vitro starch digestion and physico-structural studies

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  9. 9
    Gelatin/Maltodextrin Water-in-Water (W/W) Emulsions for the Preparation of Cross-Linked Enzyme-Loaded Microgels

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  10. 10
    Reconstitution Properties of Sucrose and Maltodextrins

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  11. 11
    Characterization of the functional interactions of plastidial starch phosphorylase and starch branching enzymes from rice endosperm during reserve starch biosynthesis

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  12. 12
    Phase Segregation in Individually Dried Particles Composed of Biopolymers

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  13. 13
    Encapsulation of black carrot juice using spray and freeze drying

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  14. 14
    Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions

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  15. 15
    Two carbon fluxes to reserve starch in potato (Solanum tuberosum L.) tuber cells are closely interconnected but differently modulated by temperature

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  16. 16
    Computing ensembles of transitions from stable states Dynamic importance sampling

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  17. 17
    Effect of surfactant type on surfactant-maltodextrin interactions isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study
    Article

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