Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders
Marta Igual, Purificación García‐Segovia, Javier Martı́nez-Monzó
Topics & Concepts
MaltodextrinIngredientSpray dryingFood scienceChemistryAbsorption of waterWater activityOrange juicePrebioticResistant starchChemical engineeringStarchMaterials scienceWater contentChromatographyComposite materialEngineeringGeotechnical engineeringMicroencapsulation and Drying ProcessesFood composition and propertiesProteins in Food Systems