Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation
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- 作者：Bambang Nurhadi bnhnur@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Yrjö ; H. Roos ; yrjo.roos@ucc.ie" class="auth_mail" title="E-mail the corresponding author ; Valentyn Maidannyk
- 关键词：Maltodextrin DE 10 ; Water sorption ; Water plasticization ; Enthalpy relaxation
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：174
- 期：Complete
- 页码：68-74
- 全文大小：798 K
文摘
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Water sorption isotherm of maltodextrin DE 10 at 25 °C.
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Water plasticization behavior of maltodextrin DE 10.
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Enthalpy relaxation of maltodextrin DE 10 at various water activity.
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Enthalpy Relaxation of Maltodextrin DE 10: KWW and Extended Adam–Gibbs model.
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Dependence of Maltodextrin Relaxation time on temperature: Arrhenius approach.