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Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed

✍ Scribed by Mirhosseini, Hamed; Amid, Bahareh Tabatabaee; Cheong, Kok Whye

Book ID
120294888
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
804 KB
Volume
31
Category
Article
ISSN
0268-005X

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A study on durian (Durio zibethinus Murr) ¯avour encapsulation was conducted using three types of maltodextrin ± glucose syrup solid (GSS), ®eldose PHS-15 and pasilli ± and two drying methods: spray and freeze drying. Results showed that the three types of maltodextrin used in this study proved to b