ArticleMolecules (Basel, Switzerland)2015
Technological Application of Maltodextrins According to the Degree of Polymerization.
Article in Molecules (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
34 citing papers in PubMed, 108 citations in OpenAlex.
- A Decentralized Study Setup Enables to Quantify the Effect of Polymerization and Linkage of α-Glucans on Post-Prandial Glucose Response.Nutrients · 2022Trial
- Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten-Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions.Foods (Basel, Switzerland) · 2026Article
- Comparative Physicochemical Characterization of Maltodextrins Derived from Starches of Red-, Purple-, and Light-Fleshed Potato Cultivars (Molecules (Basel, Switzerland) · 2026Article
- Effect of protein-carbohydrate wall systems on viability and stability of freeze-dried probiotic microcapsules.World journal of microbiology & biotechnology · 2026Article
- A Novel Dairy-Beetroot Powder: Microencapsulation Improves Stability and Sensory Qualities While Preserving Cardioprotective Bioactives.Foods (Basel, Switzerland) · 2026Article
- Microencapsulation of Phenolic Extracts fromMolecules (Basel, Switzerland) · 2026Article
- Modeling and Experiments on Multilayered Barrier Coatings Containing Water-Sorbent Biopolymers.Industrial & engineering chemistry research · 2025Article
- Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality.Scientific reports · 2025Article
- Stabilization and Preservation of Bioactive Compounds in Black Elderberry By-Product Extracts Using Maltodextrin and Gum Arabic via Spray Drying.Foods (Basel, Switzerland) · 2025Article
- Modelling on Extractions and Micro Nano Encapsulation of Pistacia terebintus Cambium Layer Gum Essential Oil; Antioxidant Activity and Structural Approach Via XRD, SEM and TGA/DSC.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed.PloS one · 2025Article
- Vitamin B Complex Encapsulation in Bacterial Nanocellulose: A Novel System for Heat and Chemical Stabilization in Food Products.Polymers · 2024Article
- Exploring the Equilibrium State Diagram of Maltodextrins across Diverse Dextrose Equivalents.Polymers · 2024Article
- Mass-Spectrometry-Based Research of Cosmetic Ingredients.Molecules (Basel, Switzerland) · 2024Review
- Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application.Foods (Basel, Switzerland) · 2023Article
- Application of Starch, Cellulose, and Their Derivatives in the Development of Microparticle Drug-Delivery Systems.Polymers · 2023Review
- Nanoemulsions and Solid Microparticles Containing Pentyl Cinnamate to ControlInternational journal of molecular sciences · 2023Article
- Article
- Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Journal of food science and technology · 2022Article
- Investigation of Bioavailability and Food-Processing Properties ofFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Maltodextrin (MX) is an ingredient in high demand in the food industry, mainly for its useful physical properties which depend on the dextrose equivalent (DE). The DE has however been shown to be an inaccurate parameter for predicting the performance of the MXs in technological applications, hence commercial MXs were characterized by mass spectrometry (MS) to determine their molecular weight distribution (MWD) and degree of polymerization (DP). Samples were subjected to different water activities (aw). Water adsorption was similar at low aw, but radically increased with the DP at higher aw. The decomposition temperature (Td) showed some variations attributed to the thermal hydrolysis induced by the large amount of adsorbed water and the supplied heat. The glass transition temperature (Tg) linearly decreased with both, aw and DP. The microstructural analysis by X-ray diffraction showed that MXs did not crystallize with the adsorption of water, preserving their amorphous structure. The optical micrographs showed radical changes in the overall appearance of the MXs, indicating a transition from a glassy to a rubbery state. Based on these characterizations, different technological applications for the MXs were suggested.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.