In maltodextrin gels the junction zones of the network are microcrystalline domains consisting of polysaccharide chains. Such microcrystalline aggregates already exist in a 10% maltodextrin solution. If the degree of crystallinity rises above loyo, a gel is formed. In the 25% gel, ISYO of the polysa
β¦ LIBER β¦
Structural Evolution of the Dihydrate to Anhydrate Crystalline Transition of Trehalose as Measured by Wide-angle X-ray Scattering
β Scribed by Kilburn, Duncan; Sokol, Paul E.
- Book ID
- 125975690
- Publisher
- American Chemical Society
- Year
- 2009
- Tongue
- English
- Weight
- 284 KB
- Volume
- 113
- Category
- Article
- ISSN
- 0022-3654
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