Solid state of processed carbohydrate matrices from maltodextrin and sucrose

Journal of Food Engineering

Volumn 129, Issue , 2014, Pages 30-37

  Tackenberg, Markus W ^a,b   Thommes, Markus ^b   Schuchmann, Heike P ^a   Kleinebudde, Peter ^b  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^b HEINRICH HEINE UNIVERSITY   (Germany)

Author keywords

Caramelization; Encapsulation; Maltodextrin; Melting; Plasticization; Sucrose

Indexed keywords

BATCH MIXING PROCESS; CARAMELIZATION; CRYSTALLINE FRACTIONS; EXTRUSION PROCESS; GORDON-TAYLOR EQUATION; MALTODEXTRINS; PLASTICIZATION; SPECIFIC MECHANICAL ENERGY;

ENCAPSULATION; EXTRUSION; MELTING; MIXTURES; POLYSACCHARIDES;

SUGAR (SUCROSE);

EID: 84893143372     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.01.003     Document Type: Article

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