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Structure of maltodextrin gels — a small angle X-ray scattering study

✍ Scribed by F. Reuther; P. Plietz; G. Damaschun; H. -V. Pürschel; R. Kröber; F. Schierbaum


Publisher
Springer
Year
1983
Weight
390 KB
Volume
261
Category
Article
ISSN
0340-255X

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✍ Ch. Gernat; F. Reuther; G. Damaschun; F. Schierbaum 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 468 KB

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