Synthesis of surface-active maltodextrin laurates by enzymatic transesterification
Maltodextrins are polysaccharides that are widely used in the food industry due to their non-toxicity, low-price and functionality. Most polysaccharides are strongly hydrophilic and hence they are not suitable surface-active agents for emulsion systems. The modification of a polysaccharide's hy...
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| Format: | Thesis Book |
| Language: | English |
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