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麦芽糊

网络Maltodextrin

麦芽糊

麦芽糊

麦芽糊

Maltodextrin

...），硬脂酸镁（Magnesiumstearat），麦芽糊（Maltodextrin），天然烟熏火腿口味（Natural Flavor Geräucherter Schinken…

2

The stabilities of emulsions were increased as the maltodextrin doses and the degree of substitution (DS) increased .

随着麦芽糊精用量的增加、取代度的升高，乳状液的稳定性增加。

4

Significant differences in the microencapsulation of algal oil were observed by using dextrin of various DE in place of modified starch .

DE 值不同的麦芽糊精替代变性淀粉，对其微胶囊化有很大影响；

5

Maltodextrin : The very first ingredient, which means it's also the most abundant ingredient, is sugar !

麦芽糊精：列在首位的，通常意味着含量最高的调味料，竟是糖！

6

Cinnaldehyde was microencapsulated with the method of spray drying by using the Gum Acacia and Maltodextrin as the principal wall materials .

研究了以阿拉伯树胶和麦芽糊精为壁材，喷雾干燥法制备微胶囊化肉桂醛的工艺条件。

7

Molecular weight and degree of dispersion of carboxymehtyl maltodextrin were smaller than carboxymehtyl starch . 4.

羧甲基麦芽糊精的分子量、分散度比羧甲基淀粉小。

8

Resulted mash is filtered and turned into wort .

产生的麦芽糊会被过滤掉并制成麦芽汁。

10

The deep process of starch , can produce glucose , maltose, fructose syrup, maltodextrin , and so on.

淀粉深加工，可以生产葡萄糖，麦芽糖，果葡糖浆，麦芽糊精等。

11

Investigation on Stability of Emulsions Containing Cross-linked Esterified Maltodextrins

交联酯化麦芽糊精制备乳状液的稳定性能研究

12

Analysis of maltose content and molecular weight of maltodextrins and its relationship to their properties

麦芽糊精糖分组成和分子量分布的研究及其对性质的影响

13

Tapioca malt dextrin , a food starch used to create powders out of fatty substances such as nut butters and bacon fat

木薯麦芽糊精，一种食物淀粉，用于脂肪粉末化，如坚果黄油和熏肉脂肪

15

Hydrochloric acid hydrolysis of maltodextrin assisted by microwave heating

微波加热促进麦芽糊精酸法水解的研究

16

Effect of Low Dextrose Equivalent Maize Maltodextrin Used in the Tube-Fed Diet on Blood Glucose and Insulin Levels in Type 2 Diabetics

低还原糖当量值玉米麦芽糊精用于管饲膳食对 2 型糖尿病血糖及胰岛素的影响

17

Research on the application of malt dextrin in XinJiang dehydrated tomatos'reconstitution

麦芽糊精在新疆脱水番茄复水中应用的研究

18

Hygroscopicity of Maltodextrin and Cross -Linked Maltodextrin

交联麦芽糊精与麦芽糊精吸潮性的比较

19

Effects of cross-linking and esterification on properties of cassava malt -dextrins

交联酯化作用对木薯麦芽糊精性能的影响研究

20

The increase maltodextrin , may raise the plateau milk stickiness;

添加麦芽糊精，可提高原奶粘稠度；

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