產品用途:

麥芽糊精可以作為主要的碳源，廣泛用于微生物培養。

抗結晶和自由流動劑；成型劑；加工助劑；增容填充劑；穩定劑和增稠劑；表面拋光劑。麥芽糊精易溶于水或易分散于水中，也可是澄清至渾濁的水溶液。以D-葡萄糖為結構單位，以α-1，4鍵相聚合而成的多糖。

溶解性:

200mg/ml in water

備注：產品信息可能會有優化升級。請以實際標簽信息為準。

【本資料源自公開渠道，如需（此處）屏蔽，請聯系刪除】

標題:Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

成員:Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen, Xiaozhi Tang

論文因子:7.514 發表期刊:FOOD CHEMISTRY pmid:34815111

【本資料源自公開渠道，如需（此處）屏蔽，請聯系刪除】

標題:Reducing the intestinal side effects of acarbose by baicalein through the regulation of gut microbiota: An in vitro study

成員:Yuesheng Dong, Liping Sui, Fan Yang, Xinxiu Ren, Yan Xing, Zhilong Xiu

論文因子:9.231 發表期刊:FOOD CHEMISTRY pmid:35763904

【本資料源自公開渠道，如需（此處）屏蔽，請聯系刪除】

標題:Effects of lipid type and toxicological properties on the digestion of cellulose nanocrystals in simulated gastrointestinal tract

成員:Tao Ma, Shuyu Lu, Xinna Hu, Yi Song, Xiaosong Hu

論文因子:9.231 發表期刊:FOOD CHEMISTRY pmid:35830836

【本資料源自公開渠道，如需（此處）屏蔽，請聯系刪除】

標題:Process Optimization of Sea Buckthorn Fruit Powder Effervescent Tablets by Random Centroid Methodology Combined with Fuzzy Mathematical Sensory Evaluation

成員:Yan Ma, Yali Lian, Xintao Meng, Mingqiang Xu, Ting Zhang, Hui Zou, Haiyan Yang

論文因子:3.5 發表期刊:Processes

【本資料源自公開渠道，如需（此處）屏蔽，請聯系刪除】

標題:Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate

成員:Chaoting Wen, Maowei Wu, Zhiyi Zhang, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Youdong Li, Jiaoyan Ren, Xin Xu

論文因子:8.025 發表期刊:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES pmid:37245758

注意：以上文獻 僅供參考

麥芽糊精 Maltodextrin 9050-36-6

麥芽糊精 Maltodextrin 9050-36-6