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- Balto, Amy S.; Lapis, Trina J.; Silver, Rachel K.; Ferreira, Andrew J.; Beaudry, Christopher M.; Lim, Juyun; Penner, Michael H.
- Food chemistry 2016 v.197 pp. 872-880
- corn syrup, etc ; ethanol; fractionation; glucose; hydrolysis; liquid chromatography; maltose; nuclear magnetic resonance spectroscopy; polymerization; reducing sugars; solubility; starch; Show all 12 Subjects
- ... Considerable research is focused on understanding the functionality of starch hydrolysis products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and maltopolysaccharides (MPS). A confounding factor in this research is the high molecular dispersity of commercially available SHP. The study presented herein characterizes a flexible fractionation approach for lowering the dispersit ...
- Chorus Open Access:
- Chen, Biye; O’Mahony, James A.
- Food chemistry 2016 v.211 pp. 474-482
- corn syrup, etc ; beverages; calcium; color; compressibility; dairy protein; glucose; heat; heat stability; maltodextrins; milk; pH; particle size; polymers; protein content; protein isolates; sediments; viscosity; Show all 18 Subjects
- ... This study investigated the impact of glucose polymer chain length on heat and physical stability of milk protein isolate (MPI)-carbohydrate nutritional beverages containing 8.5% w/w total protein and 5% w/w carbohydrate. The maltodextrin and corn syrup solids glucose polymers used had dextrose equivalent (DE) values of 17 or 38, respectively. Increasing DE value of the glucose polymers resulted i ...