ライフサイエンスコーパス: maltodextrin

1 read enriched with 6% of powder covered with maltodextrin).

2 se, sorbitol and trehalose) and a thickener (maltodextrin).

3 rticipants daily consumed 20 g WB RPS or PL (maltodextrin).

4 based encapsulating agents (glucose syrup or maltodextrin).

5 h either 0 or 112.5 calories from undetected maltodextrin.

6 ng gum arabic a more potent antioxidant than maltodextrin.

7 orption in comparison to digestion-resistant maltodextrin.

8 that of a soluble fibre: digestion-resistant maltodextrin.

9 ed with concurrent intragastric infusions of maltodextrin.

10 glycation than those containing sucrose and maltodextrin.

11 ferent mass ratios of vitamin E succinate to maltodextrin.

12 n enhanced the generation of HMF compared to maltodextrin.

13 irmed all extract solutions were coated with maltodextrin.

14 lk powder, both without and with addition of maltodextrin.

15 ted no specific binding of maltose or cyclic maltodextrins.

16 current in the presence of differently sized maltodextrins.

17 isomalto/malto-polysaccharides (IMMPs) from maltodextrins.

18 fat absorption and break starch, generating maltodextrins.

19 dminister a palatable solution (sucrose 1% + maltodextrin 1%, 6 h/day, 6 days) and methamphetamine (6

20 in an aqueous solution containing gum Arabic/maltodextrin (1:1 w/w) and then encapsulated in powder f

21 The microparticles with maltodextrin (1:9)-100 C had the best bioactivity conser

22 The microparticles with maltodextrin (1:9)-100 degrees C had the best bioactivit

23 LNS with MP or soy protein isolate and WP or maltodextrin (100 g/day for 12 weeks) or no supplementat

24 ray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substitu

25 dentify milk powder samples adulterated with maltodextrin (2.5-50% w/w).

26 -dried in the presence of the same amount of maltodextrins (20%).

27 mine and 10 g maltodextrin) or placebo (15 g maltodextrin) 3 times daily from 7 d before RT to 14 d a

28 imental design (gum acacia : Hi-Cap(R) 100 : maltodextrin = 38:60:2) provided spherical particles wit

29 d that the addition of 2% and 4% guar gum to maltodextrin (8-6%) significantly increased the efficien

30 us known to be involved in the metabolism of maltodextrin-a synthetic starch that has recently become

31 These data demonstrate that maltodextrin acquisition is likely to be a key factor in

32 otein to efficiently translocate maltose and maltodextrins across the bacterial cytoplasmic membrane.

33 biofilm cell densities upon 10 mM and 30 mM maltodextrin addition, respectively.

34 ure of the proteins led by cross-linking and maltodextrin addition.

35 The lentil protein-maltodextrin-alginate microcapsules showed better oxidat

36 e cold-pressed horseradish leaf juice within maltodextrin/alginate (MD/AL), maltodextrin/guar gum (MD

37 Overall, addition of maltodextrin allowed for better anthocyanins' retention.

38 Depending on the drying method used, maltodextrin allowed for better retention of polyphenoli

39 lower hygroscopicity when encapsulated with maltodextrin alone (7.4%).

40 acid molarity) were spray-dried with either maltodextrin alone (T1 and T2) or a combination of malto

41 liver glycogen repletion when compared with maltodextrin alone.

42 d, during 5 h, either an enteral infusion of maltodextrins alone (0.25 g . kg(-)(1) . h(-)(1); both g

43 ter the glutamine supply compared with after maltodextrins alone.

44 pressed after protein delivery compared with maltodextrins alone: 28 and 4 spots were up- or downregu

45 The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner aqueous phase showed a

46 nus based on the degradation of radiolabeled maltodextrins, although recent reports challenge this hy

47 of polysaccharides selected from gum arabic, maltodextrin and alginate on droplet size distribution,

48 vided by microencapsulation with crosslinked maltodextrin and citric acid.

49 ntia ficus-indica (BE) and encapsulated with maltodextrin and cladode mucilage MD-CM and only with MD

50 The maltodextrin and corn syrup solids glucose polymers used

51 Different proportions of 30 % solution of maltodextrin and dry tea extract (1:5; 1:10, 1:15) were

52 ion of whey protein (to a 1:1 combination of maltodextrin and fructose) does not compromise post-exer

53 of dual-source carbohydrate (a 1:1 ratio of maltodextrin and fructose) enhances liver glycogen reple

54 he results showed the promising potential of maltodextrin and gelatin as encapsulants and confirmed t

55 y 2B) compared the cortical response to oral maltodextrin and glucose, revealing a similar pattern of

56 These suggest maltodextrin and gum arabic are an effective vehicle to

57 act (GPE) obtained from Sonora, Mexico, with maltodextrin and gum arabic through spray-drying for app

58 hed with the additive microencapsulated with maltodextrin and inulin.

59 extrin alone (T1 and T2) or a combination of maltodextrin and Persian gum (T3 and T4).

60 temperatures but suffered more breakage than maltodextrin and pure lactose powders because of their b

61 The combination of the lentil protein, maltodextrin and sodium alginate represented the best wa

62 prepared by ultrasonication, encapsulated in maltodextrin and were subjected to freeze drying to prod

63 , whey proteins isolate (WPI) and complex of maltodextrin and whey protein isolate (MD/WPI) (1:1) wer

64 We examined the effects of ingesting maltodextrin and/or fructose with protein co-ingestion o

65 ave been purified that reportedly metabolize maltodextrins and maltose.

66 olated that allowed E. coli to grow on large maltodextrins and rendered E. coli sensitive to large hy

67 ence of encapsulating agents (glucose syrup, maltodextrin) and drying technique on the secondary stru

68 various polysaccharide (Nutriose(R), inulin, maltodextrin) and protein (soy and pea protein isolates)

69 morphous matrix carrier type (gum arabic and maltodextrin), and PPI to carrier ratio (90:10-60:40) on

70 nt transporter was able to transport reduced maltodextrin, and cells expressing the transporter were

71 c oleoresin (TO) with a blend of gum acacia, maltodextrin, and dairy whitener (DW) with bioenhancers

72 ay-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linke

73 tabolism of glucose polymers, i.e., maltose, maltodextrin, and glycogen, is important for Escherichia

74 nd pomegranate copigmented with gallic acid, maltodextrin, and whey at molar ratios of 1:50-1:500.

75 cluding maltose, maltotriose, maltopentaose, maltodextrins, and glycogen treated with salivary alpha-

76 equired for transport and use of maltose and maltodextrins, and had reduced amounts of maltoporin, no

77 supplementation with casein, soy protein, or maltodextrin as a control.

78 make emulsions which were spray dried using maltodextrin as a wall material.

79 s by the slurry method, including lactose or maltodextrin as carriers.

80 ystems with the addition of acacia fiber and maltodextrin as coating agents.

81 The pigments were produced using maltodextrin as the carrier agent at concentrations vary

82 were microencapsulated by spray-drying using maltodextrin as the encapsulating material.

83 HA) and Protamex (HP) by spray drying, using maltodextrin as wall material.

84 PC were encapsulated by freeze-drying using maltodextrin as wall material.

85 LamB is a trimeric outer membrane porin for maltodextrins as well as the bacteriophage lambda recept

86 on of hot water extracts spray dried with 5% maltodextrin at 150 degrees C gave the highest pigment y

87 present a family of contrast agents, termed maltodextrin-based imaging probes (MDPs), which can dete

88 As reported earlier, reduced or oxidized maltodextrins bind tightly to MBP but are not transporte

89 The maltodextrin binding protein MalE has previously been sh

90 Study of the maltose/maltodextrin binding protein MalE in Escherichia coli ha

91 9, in the exterior vestibule, as the initial maltodextrin binding site.

92 and fluorescence changes induced by GAS MalE-maltodextrin binding were essentially opposite those rep

93 olyproteins based on recombinantly expressed maltodextrin-binding protein (MBP) are shown here to be

94 A maltodextrin-binding protein from Pyrococcus furiosus (P

95 a focused investigation of MalE, a putative maltodextrin-binding protein.

96 with maltooctaose identified four conserved maltodextrin-binding sites distributed across the surfac

97 r lick volume reduction (8 to 4 microl) with maltodextrin by approximately doubling the number of lic

98 Partial replacement of maltodextrin by cellulose-based carriers resulted in pow

99 The active accumulation of maltose and maltodextrins by Escherichia coli is dependent on the ma

100 that nearly 24 electrons per glucose unit of maltodextrin can be produced through a synthetic catabol

101 onstrating that pea/whey protein blends with maltodextrin can be utilised as a hybrid wall material f

102 creased preference for casein (protein) over maltodextrin (carbohydrate).

103 n NMR spectroscopy confirmed the polarity of maltodextrin chain elongation.

104 zymatic synthesis to address the polarity of maltodextrin chain elongation.

105 G), and cross-linked pea/whey protein blends-maltodextrin complex (TG-MD).

106 nction of oil (20%-30%), protein (2%-8%) and maltodextrin concentration (9.5%-18%) were characterized

107 g inlet temperatures (165-180 degrees C) and maltodextrin concentrations (5-9 % w/v).

108 The application of this method shows that maltodextrin concentrations found in adulterated samples

109 eformed biofilms in media containing various maltodextrin concentrations.

110 Maltodextrin content was evaluated in adulterated raw mi

111 /d): whey and calcium (whey+), whey, soy, or maltodextrin (control).

112 tein/d, 2 x 28 g Ca caseinate/d, or 2 x 27 g maltodextrin (control)/d for 8 wk separated by a 4-wk wa

113 y and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulati

114 who ingested 15 g GOS or isocaloric placebo (maltodextrin) daily with their regular meals for 12 week

115 most stable microcapsules were achieved with maltodextrin DE(4-7) prepared by adding gum Arabic to th

116 Lulo fruit pulp in presence of maltodextrin DE-20 was dried by using four different typ

117 The extract was then encapsulated with maltodextrin ( DE 20) by spray and freeze drying methods

118 Maltodextrin (DE 20) and gelatin (4:1, w/w, respectively

119 diameter (3.0 mum) were afforded with 35.5% maltodextrin-DE 9 and 10.5% oil.

120 accelerated physical stability testing, with maltodextrin DE17 causing a greater reduction in sedimen

121 aining the mutant MBP MalE254 and unmodified maltodextrins, did not stimulate ATP hydrolysis, suggest

122 mouth with solutions containing glucose and maltodextrin, disguised with artificial sweetener, would

123 s forms of the more complex glucose polymer, maltodextrin, does not.

124 characteristics for guar gum, lecithin, and maltodextrin dominated over those for anthocyanins conta

125 forming solid dispersions with gum arabic or maltodextrin during spray-drying.

126 properties and in vivo stability than other maltodextrins (e.g. maltohexose).

127 ortance, namely, agave fructans, inulin, and maltodextrin, employing terahertz time-domain spectrosco

128 Highly soluble maltodextrin-encapsulated grape skin phenolics comprisin

129 sted flavor-nutrient conditioning (FNC) with maltodextrin-enriched yogurt, with maltodextrin previous

130 reveal that chitosan and digestion resistant maltodextrin exert their hypolipidemic activity by diffe

131 s with 12.5% glucose (Experiment 1) or 12.5% maltodextrin (Experiment 2).

132 mal oxygen uptake); (iii) carbohydrate (75 g maltodextrin) followed by rest; and (iv) carbohydrate fo

133 ea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying.

134 (100 g/d) with milk or soy protein and WP or maltodextrin for 12 wk, or no supplement.

135 it powder (12 mg, 10 g berries), or placebo (maltodextrin) for 12 wk.

136 oligofructose-enriched inulin/d or placebo (maltodextrin) for 16 wk.

137 ts were supplemented with inulin or placebo (maltodextrin) for 7 d (final intake: 30 g/d).

138 Glucose, sucrose, and maltodextrin, for example, exhibit significant differenc

139 odextrin (MAL), fructose (FRU), 1:1 ratio of maltodextrin + fructose (MF) or 1:1 ratio of maltodextri

140 maltodextrin + fructose (MF) or 1:1 ratio of maltodextrin + fructose plus 30 g whey protein at 0 and

141 li, MalQ and MalP preferentially use smaller maltodextrins (G(3)-G(7)) and we suggest that MalQ and D

142 otal solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet tempera

143 otal solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet tempera

144 f (alpha1-4)-linked d-glucose molecules into maltodextrins generally agree that elongation occurs at

145 de novel insights into regulation of the GAS maltodextrin genes and their role in GAS host-pathogen i

146 aracterized the extract, while spray drying (maltodextrin-glucose) and nano-encapsulation (maltodextr

147 Urinary sodium excretion was higher in the maltodextrin group (P = 0.004).

148 Ninety-four completers (51 subjects in the maltodextrin group, 43 subjects in the protein group) we

149 A mixture of stabilizers (maltodextrin, guar gum, and lecithin) in a proportion of

150 juice within maltodextrin/alginate (MD/AL), maltodextrin/guar gum (MD/GG), and maltodextrin/gum Arab

151 Additionally, the use of maltodextrin, gum arabic and a mixture of these componen

152 Encapsulation by freeze-drying using maltodextrin, gum Arabic and inulin at 10, 20 and 30% wa

153 (MD/AL), maltodextrin/guar gum (MD/GG), and maltodextrin/gum Arabic (MD/GA) by spray-drying, to char

154 0 degrees C), extract dilution (Eks-Dl:0-4), maltodextrin/gum arabic (MDx/GA:20-80 %), and extract-to

155 positions of encapsulant materials which are maltodextrin:gum arabic with ratio 10:0, 8:2, and 5:5.

156 Infrared spectroscopy evidenced the maltodextrin-hydrolysate interaction.

157 ansporter were able to grow by using reduced maltodextrin, if the periplasmic concentrations of MBP w

158 Gum arabic: maltodextrin in 75:25 ratio could result in nanoemulsion

159 g whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chi

160 loped and validated for the determination of maltodextrin in raw milk, using high-performance liquid

161 ple and appropriate for the determination of maltodextrin in raw milk, with detection down to adulter

162 eaction with the free anomeric carbon of the maltodextrin in water at pH 9.0 and 90 C.

163 eaction with the free anomeric carbon of the maltodextrin in water at pH 9.0 and 90 degrees C.

164 the importance of MalQ for the metabolism of maltodextrins in E. coli.

165 essential for the metabolism of maltose and maltodextrins in Escherichia coli.

166 ingredients (NaCl, phosphates, carrageenan, maltodextrin) in bovine meat, aiming to increase its wat

167 Incorporation of maltodextrin increased the T(g,) decreased the crystalli

168 preference for a flavor paired with delayed maltodextrin infusions and showed an attenuated preferen

169 orn oil and for a flavor paired with delayed maltodextrin infusions.

170 of wild type MBP, complexed with maltose or maltodextrins, interacted with wild type transporter com

171 nsporter that mediates the uptake of maltose/maltodextrins into Escherichia coli.

172 The juice was mixed with maltodextrin, inulin and a mixture of both in different

173 est process efficiency, while the mixture of maltodextrin/inulin in equal proportion led to highest r

174 ically generated H2O2 from an e-scaffold and maltodextrin is more effective in decreasing viable biof

175 MF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M

176 e their utility by labeling and separating a maltodextrin ladder and sialyllactose isomers.

177 g polysaccharide produced best results, with maltodextrin leading to highest process efficiency, whil

178 nd wall ingredients (lentil protein isolate, maltodextrin, lecithin and/or sodium alginate).

179 oped a transport system optimized for linear maltodextrins longer than two glucose molecules that has

180 Increased protein intake, at the expense of maltodextrin, lowers BP in overweight adults with upper-

181 S ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea pro

182 protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at d

183 ion method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (

184 ingested 60 g h(-1) carbohydrate from either maltodextrin (MAL), fructose (FRU), 1:1 ratio of maltode

185 as well as two transporters for maltose and maltodextrins (Mal-I and Mal-II), and a range of intrace

186 a theoretically relevant way to include the maltodextrin, Maltrin, a preferred stimulus by rats thou

187 lesterol and four different carriers, namely maltodextrin, mannitol, lactose and pullulan.

188 ted nanoliposomes by spray-drying within the maltodextrin matrix was investigated.

189 sunflower oil emulsions with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RH

190 d by the humidity response of a Na-caseinate-maltodextrin matrix.

191 er-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying.

192 3 and omega-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-beta-cyclodextrin

193 analyzed using soy protein isolate (SPI) and maltodextrin (MD) as encapsulating agents.

194 l (98%) after encapsulation with mixtures of maltodextrin (MD) combined with M and SP from flaxseed (

195 ve leaves extract (OLE) was spray-dried with maltodextrin (MD) or inulin (IN) to study the evolution

196 d encapsulated with beta-cyclodextrin (BCD), maltodextrin (MD), gum Arabic (GA), and soy protein isol

197 Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and G

198 bility of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate

199 used to crosslink GE and GA, with or without maltodextrin (MD), to produce anti-oxidative Maillard re

200 Encapsulating agents maltodextrin (MD), whey proteins isolate (WPI) and compl

201 successfully formulated with Gum Arabic and maltodextrin (MD).

202 were modified through Maillard reaction with maltodextrin (MD).

203 itially prepared from commercially-available maltodextrins (MD) by taking advantage of the DP-depende

204 The effects of co-formulating amorphous maltodextrins (MDs) and sodium chloride (NaCl), a deliqu

205 Maltodextrin (MDX), a polysaccharide derived from starch

206 ession changes in genes related to motility, maltodextrin metabolism, the formate hydrogenlyase compl

207 The antioxidant capacities of gum arabic and maltodextrin microcapsules containing antioxidant molecu

208 132% and from 39% to 85% for gum arabic and maltodextrin microcapsules, respectively, suggesting tha

209 onger wall structure than the lentil protein-maltodextrin microcapsules.

210 l ARP1 (15-30 mg/kg/day, n = 88) or placebo (maltodextrin, n = 88) for a maximum of 5 days.

211 dextrinyl units are transferred among linear maltodextrins of various lengths.

212 with octenylsuccinic groups, pea fiber, and maltodextrin on the in vitro bioaccessibility of vitamin

213 carbohydrate content (lactose, sucrose, and maltodextrin) on the breakage behaviour and its influenc

214 fructose, trehalose, palatinose, inulin, and maltodextrin) on the physicochemical properties of elder

215 egrees C) and amount of carrier (2%, 5%, 10% maltodextrin) on the yields and quality of PCC anthocyan

216 ferric pyrophosphate), 1 mg/kg, or placebo (maltodextrin) once daily from age 4 to 9 months.

217 ng 12/100g of cellulose, digestion-resistant maltodextrin or chitosan.

218 ed with concurrent intragastric infusions of maltodextrin or corn oil and for a flavor paired with de

219 ermine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100

220 ermine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100

221 d by microencapsulation by spray drying with maltodextrin or gum Arabic.

222 The structure of the maltodextrin or maltose-binding protein, an initial rece

223 covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in

224 ld type MBP and reduced, oxidized, or cyclic maltodextrins or the complex containing the mutant MBP M

225 ither oral glutamine (5 g glutamine and 10 g maltodextrin) or placebo (15 g maltodextrin) 3 times dai

226 hed-chain amino acids (BCAAs), carbohydrate (maltodextrin), or water for two weeks from birth.

227 volunteers (n = 52) increased preference for maltodextrin-paired (+102 kcal, CS+), relative to contro

228 The previous X-ray crystal structure of the maltodextrin periplasmic-binding protein from Thermotoga

229 In Escherichia coli, the activity of maltodextrin phosphorylase (MalP) is controlled by induc

230 s question we turned to the Escherichia coli maltodextrin phosphorylase (MalP), a non-regulatory phos

231 richia coli requires amylomaltase (MalQ) and maltodextrin phosphorylase (MalP).

232 *), 4-alpha-glucanotransferase (PF0272), and maltodextrin phosphorylase (PF1535).

233 We report the crystal structure of E. coli maltodextrin phosphorylase refined to 2.4 A resolution.

234 ulin-type fructan product (fructan group) or maltodextrin placebo (control group).

235 ctose-enriched inulin (OI; 8 g/day; n=22) or maltodextrin placebo (isocaloric dose, controls; n=20) o

236 or with 3 g fructose . kg(-1) . d(-1) and a maltodextrin placebo 3 times/d (HFr); there was a washou

237 , 7.7 g/d) or a comparator (similar doses of maltodextrin plus corn oil; MD + CO) for 30 d, followed

238 in the ratio 9:1) or placebo (8.7 g daily of maltodextrin) powder from less than 21 weeks' gestation

239 tannic acid, combined with encapsulation in maltodextrin, presents a promising method for producing

240 FNC) with maltodextrin-enriched yogurt, with maltodextrin previously optimized for concentration and

241 and, binding of reduced, oxidized, or cyclic maltodextrins produced a pronounced blue shift in the fl

242 overy was achieved at 175 degrees C with 5 % maltodextrin, producing yields of 98 +/- 1.7 % for monas

243 strate that the equilibrium concentration of maltodextrin products depends on the length of the initi

244 ed using total solid of extract solution and maltodextrin ratios of 1:4 (MP 1:4) and 1:9 (MP 1:9).

245 low-viscous, soluble fiber such as resistant maltodextrin (RMD) has the same effect is unclear.

246 and properties of cassava-derived resistant maltodextrins (RMDs) were determined.

247 ckthorn phenolics ethanol extract mixed with maltodextrin (SBe+MD) (1:1), or frozen bilberries.

248 udy was to test the anti-Eimeria efficacy of maltodextrin, sodium chloride, citric acid, sodium citra

249 the ability of a mixture of citrus extract, maltodextrin, sodium chloride, lactic acid and citric ac

250 Enzymatic fuel cells containing a 15% (wt/v) maltodextrin solution have an energy-storage density of

251 1)) tested the effect of rinsing with a 6.4% maltodextrin solution on exercise performance, showing i

252 ether these actions earned food pellets or a maltodextrin solution.

253 beverages that contain different amounts of maltodextrin+sucralose, we demonstrate a non-linear asso

254 manipulated using the tasteless carbohydrate maltodextrin, sweetness levels were manipulated using th

255 tivity with a much higher affinity for short maltodextrins than the complete wild-type enzyme, while

256 nsport system capable of transporting linear maltodextrins that are up to at least seven glucose mole

257 concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multi

258 ted; some mutant MBPs, such as MalE254, bind maltodextrins tightly but cannot produce their transport

259 The bonding of maltodextrin to fibrils was confirmed by determining the

260 Different ratios of maltodextrin to inulin as agents were examined, 80:20, 7

261 Binding of reducing maltodextrins to wild type MBP produced spectral changes

262 sitive bacteria employ a similar pathway for maltodextrin transport is unclear.

263 y internalized through the bacteria-specific maltodextrin transport pathway, endowing the MDPs with a

264 MalE is a central part of a highly efficient maltodextrin transport system capable of transporting li

265 fic to bacterial infections by targeting the maltodextrin transporter that is expressed in gram-posit

266 imaging, which include tracers of bacterial maltodextrin transporter, bacterial thymidine kinase, an

267 5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-

268 y sites on the MalF and MalG proteins of the maltodextrin uptake system or with the Tar chemotactic s

269 be related to the quality of the commercial maltodextrin used.

270 e phase rich in protein to the phase rich in maltodextrin using the effect of pH on protein denaturat

271 we discovered that the transcript levels of maltodextrin utilization genes are regulated by competit

272 lence genes, genes related to amino acid and maltodextrin utilization, and several two-component tran

273 lipoprotein MalE contributes to GAS maltose/maltodextrin utilization, but MalE inactivation does not

274 emulsifying and antioxidant activity of the maltodextrin-vitamin E succinate conjugate was significa

275 polyphenols, while among the carrier agents maltodextrin was found to be the best biopolymer for obt

276 phase rich in protein and the phase rich in maltodextrin was measured by SPME-GC-MS.

277 d in different carrier formulations in which maltodextrin was partially replaced by cellulose-based c

278 on the reduction of anthocyanin content when maltodextrin was used.

279 an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompati

280 cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray dry

281 Protein or maltodextrin were isoenergetically substituted for a sug

282 crocapsules with 20% oil, 2% protein and 18% maltodextrin were shown to have the highest entrapment e

283 Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols e

284 A range of maltodextrins were substrates for this activity.

285 altodextrin-glucose) and nano-encapsulation (maltodextrin, whey protein isolate, and arabic gum) tech

286 ional emulsifier was synthesized by coupling maltodextrin with a dextrose equivalent of 19 to vitamin

287 sing a mixture of lentil protein isolate and maltodextrin with/without lecithin and/or sodium alginat

288 HPLC-RID analysis allowed quantification of maltodextrins with degree of polymerization (DP) up to 1

289 s) that mimicked a carbohydrate fed state or maltodextrins with glutamine (group 1) or an isonitrogen

290 scorubrin and 210.3 +/- 0.13 mg GAE/g at 5 % maltodextrin, with antioxidant activity of 75.9 % and 74