产品简介

麦芽糊精可以作为主要的碳源，广泛用于微生物培养 麦芽糊精 Maltodextrin 9050-36-6

产品用途:

麦芽糊精可以作为主要的碳源，广泛用于微生物培养。

抗结晶和自由流动剂；成型剂；加工助剂；增容填充剂；稳定剂和增稠剂；表面抛光剂。麦芽糊精易溶于水或易分散于水中，也可是澄清至浑浊的水溶液。以D-葡萄糖为结构单位，以α-1，4键相聚合而成的多糖。

溶解性:

200mg/ml in water

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【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

标题:Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

成员:Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen, Xiaozhi Tang

论文因子:7.514 发表期刊:FOOD CHEMISTRY pmid:34815111

【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

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论文因子:9.231 发表期刊:FOOD CHEMISTRY pmid:35763904

【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】

标题:Effects of lipid type and toxicological properties on the digestion of cellulose nanocrystals in simulated gastrointestinal tract

成员:Tao Ma, Shuyu Lu, Xinna Hu, Yi Song, Xiaosong Hu

论文因子:9.231 发表期刊:FOOD CHEMISTRY pmid:35830836

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标题:Process Optimization of Sea Buckthorn Fruit Powder Effervescent Tablets by Random Centroid Methodology Combined with Fuzzy Mathematical Sensory Evaluation

成员:Yan Ma, Yali Lian, Xintao Meng, Mingqiang Xu, Ting Zhang, Hui Zou, Haiyan Yang

论文因子:3.5 发表期刊:Processes

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标题:Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate

成员:Chaoting Wen, Maowei Wu, Zhiyi Zhang, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Youdong Li, Jiaoyan Ren, Xin Xu

论文因子:8.025 发表期刊:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES pmid:37245758

注意：以上文献 仅供参考

麦芽糊精 Maltodextrin 9050-36-6

麦芽糊精 Maltodextrin 9050-36-6