The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing

Carbohydrate Research

Volumn 344, Issue 1, 2009, Pages 85-90

  Descamps, Nicolas ^a   Palzer, Stefan ^a   Zuercher, Ulrich ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Differential scanning calorimetry; Enthalpy relaxation; Glass transition; Physical ageing; Spray drying

Indexed keywords

ANNEALING; CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GLASS; GLASS TRANSITION; POLYSACCHARIDES; SPRAY DRYING; TEMPERATURE;

ANNEALING PROCESS; COOLING PROCESS; EFFECT OF TEMPERATURE; ENTHALPY RELAXATION; IMPACT OF TEMPERATURES; MOLECULAR MOBILITY; PHYSICAL AGEING; RELAXATION SPECTRUM;

FLAVORS;

BALANCED SALT SOLUTION; DEXTRIN; MALTRODEXTRIN; PLASTICIZER; UNCLASSIFIED DRUG; WATER;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; HUMIDITY; LOW TEMPERATURE; PRIORITY JOURNAL; TEMPERATURE SENSITIVITY; THERMODYNAMICS; WATER ANALYSIS;

EID: 57649149279     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2008.06.033     Document Type: Article

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