Glass transition and flowability/caking behaviour of maltodextrin de 21

Journal of Food Engineering

Volumn 119, Issue 4, 2013, Pages 809-813

  Descamps, Nicolas ^a,b,c   Palzer, Stefan ^b   Roos, Yrjö H ^a   Fitzpatrick, John J ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c ROQUETTE Company   (France)

Author keywords

Glass transition; Maltodextrin; Powder caking; Powder storage and handling

Indexed keywords

AMORPHOUS POWDERS; CLIMATIC CONDITIONS; FOOD INDUSTRIES; INFLUENCE OF WATER; MALTODEXTRINS; POWDER CAKING; SORPTION ISOTHERMS; STORAGE AND HANDLING;

FLAVORS; GLASS; POLYSACCHARIDES;

GLASS TRANSITION;

EID: 84881358608     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.045     Document Type: Article

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