ß-limit dextrin: properties and applications

Richard Tester, Xin Qi

Research output: Contribution to journalArticle

Abstract

The structure and properties of ß-limit dextrins have received relatively little attention in the literature. This brief review aims to identify their key structural and functional properties and thus raise awareness for their potential utilisation.
Original languageEnglish
Pages (from-to)1899–1903
Number of pages5
JournalFood Hydrocolloids
Volume25
Issue number8
DOIs
Publication statusPublished - Dec 2011

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Dextrins
dextrins
functional properties
caloreen

Keywords

  • dextrins
  • starch
  • maltose

Cite this

Tester, Richard ; Qi, Xin. / ß-limit dextrin: properties and applications. In: Food Hydrocolloids. 2011 ; Vol. 25, No. 8. pp. 1899–1903.
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title = "{\ss}-limit dextrin: properties and applications",
abstract = "The structure and properties of {\ss}-limit dextrins have received relatively little attention in the literature. This brief review aims to identify their key structural and functional properties and thus raise awareness for their potential utilisation.",
keywords = "dextrins, starch, maltose",
author = "Richard Tester and Xin Qi",
year = "2011",
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volume = "25",
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issn = "0268-005X",
publisher = "Elsevier B.V.",
number = "8",

}

ß-limit dextrin: properties and applications. / Tester, Richard; Qi, Xin.

In: Food Hydrocolloids, Vol. 25, No. 8, 12.2011, p. 1899–1903.

Research output: Contribution to journalArticle

TY - JOUR

T1 - ß-limit dextrin: properties and applications

AU - Tester, Richard

AU - Qi, Xin

PY - 2011/12

Y1 - 2011/12

N2 - The structure and properties of ß-limit dextrins have received relatively little attention in the literature. This brief review aims to identify their key structural and functional properties and thus raise awareness for their potential utilisation.

AB - The structure and properties of ß-limit dextrins have received relatively little attention in the literature. This brief review aims to identify their key structural and functional properties and thus raise awareness for their potential utilisation.

KW - dextrins

KW - starch

KW - maltose

U2 - 10.1016/j.foodhyd.2011.03.011

DO - 10.1016/j.foodhyd.2011.03.011

M3 - Article

VL - 25

SP - 1899

EP - 1903

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 8

ER -