Effects of moisture content and saccharide distribution on the stickiness of syrups
Ruican Wang, Richard W. Hartel
Topics & Concepts
MaltodextrinRheologyAdhesiveMoistureWater contentFood scienceChemistryGlass transitionViscoelasticityStarchMaterials scienceComposite materialPolymer chemistryChromatographyPolymerLayer (electronics)EngineeringGeotechnical engineeringSpray dryingMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging