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1 se, sorbitol and trehalose) and a thickener (maltodextrin).
2 ed with concurrent intragastric infusions of maltodextrin.
3 lk powder, both without and with addition of maltodextrin.
4 irmed all extract solutions were coated with 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 ted no specific binding of maltose or cyclic maltodextrins.
10 current in the presence of differently sized maltodextrins.
11 in an aqueous solution containing gum Arabic/maltodextrin (1:1 w/w) and then encapsulated in powder f
14 otein to efficiently translocate maltose and maltodextrins across the bacterial cytoplasmic membrane.
17 d, during 5 h, either an enteral infusion of maltodextrins alone (0.25 g . kg(-)(1) . h(-)(1); both g
19 pressed after protein delivery compared with maltodextrins alone: 28 and 4 spots were up- or downregu
20 The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner aqueous phase showed a
21 nus based on the degradation of radiolabeled maltodextrins, although recent reports challenge this hy
22 of polysaccharides selected from gum arabic, maltodextrin and alginate on droplet size distribution,
24 ntia ficus-indica (BE) and encapsulated with maltodextrin and cladode mucilage MD-CM and only with MD
26 y 2B) compared the cortical response to oral maltodextrin and glucose, revealing a similar pattern of
29 olated that allowed E. coli to grow on large maltodextrins and rendered E. coli sensitive to large hy
30 nt transporter was able to transport reduced maltodextrin, and cells expressing the transporter were
31 ay-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linke
32 tabolism of glucose polymers, i.e., maltose, maltodextrin, and glycogen, is important for Escherichia
33 cluding maltose, maltotriose, maltopentaose, maltodextrins, and glycogen treated with salivary alpha-
34 equired for transport and use of maltose and maltodextrins, and had reduced amounts of maltoporin, no
40 LamB is a trimeric outer membrane porin for maltodextrins as well as the bacteriophage lambda recept
41 on of hot water extracts spray dried with 5% maltodextrin at 150 degrees C gave the highest pigment y
42 present a family of contrast agents, termed maltodextrin-based imaging probes (MDPs), which can dete
43 As reported earlier, reduced or oxidized maltodextrins bind tightly to MBP but are not transporte
47 and fluorescence changes induced by GAS MalE-maltodextrin binding were essentially opposite those rep
48 olyproteins based on recombinantly expressed maltodextrin-binding protein (MBP) are shown here to be
51 with maltooctaose identified four conserved maltodextrin-binding sites distributed across the surfac
52 r lick volume reduction (8 to 4 microl) with maltodextrin by approximately doubling the number of lic
54 that nearly 24 electrons per glucose unit of maltodextrin can be produced through a synthetic catabol
57 nction of oil (20%-30%), protein (2%-8%) and maltodextrin concentration (9.5%-18%) were characterized
58 The application of this method shows that maltodextrin concentrations found in adulterated samples
62 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
63 y and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulati
64 who ingested 15 g GOS or isocaloric placebo (maltodextrin) daily with their regular meals for 12 week
68 accelerated physical stability testing, with maltodextrin DE17 causing a greater reduction in sedimen
69 aining the mutant MBP MalE254 and unmodified maltodextrins, did not stimulate ATP hydrolysis, suggest
70 mouth with solutions containing glucose and maltodextrin, disguised with artificial sweetener, would
73 reveal that chitosan and digestion resistant maltodextrin exert their hypolipidemic activity by diffe
78 li, MalQ and MalP preferentially use smaller maltodextrins (G(3)-G(7)) and we suggest that MalQ and D
79 f (alpha1-4)-linked d-glucose molecules into maltodextrins generally agree that elongation occurs at
80 de novel insights into regulation of the GAS maltodextrin genes and their role in GAS host-pathogen i
82 Ninety-four completers (51 subjects in the maltodextrin group, 43 subjects in the protein group) we
84 ansporter were able to grow by using reduced maltodextrin, if the periplasmic concentrations of MBP w
85 loped and validated for the determination of maltodextrin in raw milk, using high-performance liquid
86 ple and appropriate for the determination of maltodextrin in raw milk, with detection down to adulter
89 ingredients (NaCl, phosphates, carrageenan, maltodextrin) in bovine meat, aiming to increase its wat
90 preference for a flavor paired with delayed maltodextrin infusions and showed an attenuated preferen
92 of wild type MBP, complexed with maltose or maltodextrins, interacted with wild type transporter com
94 ically generated H2O2 from an e-scaffold and maltodextrin is more effective in decreasing viable biof
96 oped a transport system optimized for linear maltodextrins longer than two glucose molecules that has
97 Increased protein intake, at the expense of maltodextrin, lowers BP in overweight adults with upper-
98 S ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea pro
99 protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at d
100 as well as two transporters for maltose and maltodextrins (Mal-I and Mal-II), and a range of intrace
102 sunflower oil emulsions with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RH
104 er-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying.
105 3 and omega-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-beta-cyclodextrin
106 l (98%) after encapsulation with mixtures of maltodextrin (MD) combined with M and SP from flaxseed (
108 bility of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate
109 used to crosslink GE and GA, with or without maltodextrin (MD), to produce anti-oxidative Maillard re
110 itially prepared from commercially-available maltodextrins (MD) by taking advantage of the DP-depende
111 The effects of co-formulating amorphous maltodextrins (MDs) and sodium chloride (NaCl), a deliqu
113 The antioxidant capacities of gum arabic and maltodextrin microcapsules containing antioxidant molecu
114 132% and from 39% to 85% for gum arabic and maltodextrin microcapsules, respectively, suggesting tha
118 egrees C) and amount of carrier (2%, 5%, 10% maltodextrin) on the yields and quality of PCC anthocyan
120 ed with concurrent intragastric infusions of maltodextrin or corn oil and for a flavor paired with de
122 covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in
123 ld type MBP and reduced, oxidized, or cyclic maltodextrins or the complex containing the mutant MBP M
125 s question we turned to the Escherichia coli maltodextrin phosphorylase (MalP), a non-regulatory phos
128 We report the crystal structure of E. coli maltodextrin phosphorylase refined to 2.4 A resolution.
130 ctose-enriched inulin (OI; 8 g/day; n=22) or maltodextrin placebo (isocaloric dose, controls; n=20) o
131 or with 3 g fructose . kg(-1) . d(-1) and a maltodextrin placebo 3 times/d (HFr); there was a washou
132 and, binding of reduced, oxidized, or cyclic maltodextrins produced a pronounced blue shift in the fl
133 strate that the equilibrium concentration of maltodextrin products depends on the length of the initi
134 ed using total solid of extract solution and maltodextrin ratios of 1:4 (MP 1:4) and 1:9 (MP 1:9).
137 Enzymatic fuel cells containing a 15% (wt/v) maltodextrin solution have an energy-storage density of
138 1)) tested the effect of rinsing with a 6.4% maltodextrin solution on exercise performance, showing i
141 beverages that contain different amounts of maltodextrin+sucralose, we demonstrate a non-linear asso
142 manipulated using the tasteless carbohydrate maltodextrin, sweetness levels were manipulated using th
143 tivity with a much higher affinity for short maltodextrins than the complete wild-type enzyme, while
144 nsport system capable of transporting linear maltodextrins that are up to at least seven glucose mole
145 concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multi
146 ted; some mutant MBPs, such as MalE254, bind maltodextrins tightly but cannot produce their transport
150 y internalized through the bacteria-specific maltodextrin transport pathway, endowing the MDPs with a
151 MalE is a central part of a highly efficient maltodextrin transport system capable of transporting li
152 fic to bacterial infections by targeting the maltodextrin transporter that is expressed in gram-posit
153 5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-
154 y sites on the MalF and MalG proteins of the maltodextrin uptake system or with the Tar chemotactic s
156 e phase rich in protein to the phase rich in maltodextrin using the effect of pH on protein denaturat
157 we discovered that the transcript levels of maltodextrin utilization genes are regulated by competit
158 lence genes, genes related to amino acid and maltodextrin utilization, and several two-component tran
159 lipoprotein MalE contributes to GAS maltose/maltodextrin utilization, but MalE inactivation does not
161 an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompati
162 cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray dry
164 crocapsules with 20% oil, 2% protein and 18% maltodextrin were shown to have the highest entrapment e
166 sing a mixture of lentil protein isolate and maltodextrin with/without lecithin and/or sodium alginat
167 HPLC-RID analysis allowed quantification of maltodextrins with degree of polymerization (DP) up to 1
168 s) that mimicked a carbohydrate fed state or maltodextrins with glutamine (group 1) or an isonitrogen
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