MALTODESXTRIN USE FOR WOUND AND INFLAMMATORY PROCESSES TREATMENT AND PROSPECTS OF DRUG FORMS MANUFACTURING ON ITS BASIS by M. V. Aroyan, G. V. Sagradyan, D. V. Kompantsev

Subjects: “…maltodextrin…”
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New Stochastic Sensors for Simultaneous Determination of Ochratoxin A, and of Aflatoxins B1 and M1 in Food and Biological Samples by Raluca-Ioana Stefan-van Staden, Cristina Bianca Ion, Jacobus (Koos) Frederick van Staden, Catalina Cioates Negut, Ruxandra-Maria Ilie-Mihai

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Effect of Maltodextrin Concentrations and Drying Temperature on the Physico-chemical Characteristics and Color Measurements of Butterfly Pea Flowers (Clitoria ternatea L) Powder by Kukuk Yudiono

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Encapsulation of bioactive compounds from Sargassum ilicifolium: Influence of wall material type and loading content on the physicochemical and structural properties of micropartic... by Seyed Saeed Sekhavatizadeh, Mohammad Ganje, Seyedeh Sedigheh Hashemi, Mohammad Reza Mozafarian

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Water Resistance Ability and Mechanical Strength of Eco-Friendly Particleboard Made from Bamboo Waste and Maltodextrin-Based Adhesive by Greitta Kusuma Dewi, Ragil Widyorini, Erlina Nurul Aini, Yunida Syafriani Lubis

Subjects: “…maltodextrin…”
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Microencapsulation of fish oil by spray-drying using two different wall materials: a comparison by S.C.B. Pinto, A.M. Kluczkovski, H.B. Lemos, V.G. Torres, A.V.B. Jesus, T.P. Souza

Subjects: “…Maltodextrin…”
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Nanoceria Coated with Maltodextrin or Chitosan: Effects on Key Genes of Oxidative Metabolism, Proliferation, and Autophagy in Human Embryonic Lung Fibroblasts by Elena V. Proskurnina, Madina M. Sozarukova, Elizaveta S. Ershova, Ekaterina A. Savinova, Larisa V. Kameneva, Natalia N. Veiko, Vladimir P. Saprykin, Khamzat K. Vyshegurov, Vladimir K. Ivanov, Svetlana V. Kostyuk

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A Effect of Maltodextrin Concentration on Antioxidants Activity and Stability of Natural Coloring Powder of Secang Wood (Caesalpinia Sappan L) in Various Conditions of Ph and Temp... by Huswatun Hasanah, Daimon Syukri, Ismed Ismed

Subjects: “…sappan wood, maltodextrin, antioxidant activity, color stability…”
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Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil by Dorota Ogrodowska, Iwona Zofia Konopka, Grzegorz Dąbrowski, Beata Piłat, Józef Warechowski, Fabian Dajnowiec, Małgorzata Tańska

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Microcapsules of ‘jabuticaba’ byproduct: Storage stability and application in gelatin by Leticia M. Rodrigues, Jaqueline G. B. Januário, Suelen S. dos Santos, Rita Bergamasco, Grasiele S. Madrona

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Detection of Garlic Powder Adulteration Using FTIR Spectroscopy and Chemometrics: A Case Study in an Indonesia Marketplace by Avika Rizky Elvira, Anggita Rosiana Putri, Luthfi Ahmad Muchlashi

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Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf by Eva Mayasari, Satrijo Saloko, Oke Anandika Lestari, Maria Ulfa

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Powdered oat drink production by pulse spray drying by Adriana Dantas, Pere Gou, Marc Piella-Rifà, Xavier Felipe

Subjects: “…Maltodextrin…”
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Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread by Truong Duc Thang, Le Thi Hanh Quyen, Hoang Thi Thuy Hang, Nguyen Thien Luan, Dang Thi KimThuy, Dong My Lieu

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Freeze-Drying Microencapsulation of <i>Ruellia tuberosa</i> L. Extracts: A Comparative Study Using Different Polymers as Encapsulants by Firza Rajasa Gunawan, Siti Mariyah Ulfa, Anna Safitri

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Enzymatic hydrolysis of high gravity extruded corn starch media by A. Yu. Sharikov, M. V. Amelyakina, V. V. Ivanov, D. V. Polivanovskaya

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Spray Drying of Honey: The Effect of Drying Agents on Powder Properties by Samborska Katarzyna, Gajek Paulina, Kamińska-Dwórznicka Anna

Subjects: “…maltodextrin…”
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Encapsulation of lemongrass essential oil in cyclodextrins and maltodextrin: Antioxidant, antimicrobial and release studies by Anna Magri, Marina Ramos, Cristina Mellinas, Alfonso Jiménez, María Carmen Garrigós

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Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients by Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Sylvia Indriani, Tanyamon Petcharat, Samart Sai-ut, Kanrawee Hunsakul, Utthapon Issara, Subhash V. Pawde, Saroat Rawdkuen, Thomas Karbowiak, Young Hoon Jung, Passakorn Kingwascharapong

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Effect of two co-microencapsulation methods on the viability of the Lactobacillus plantarum ATCC 14917 and the release and bioaccessibility of iron by Alexander Jimenez Ramirez, Marco Guerrero Aquino, Miriam Memenza Zegarra

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