ß-limit dextrin: properties and applications

Richard Tester; Xin Qi

doi:10.1016/j.foodhyd.2011.03.011

ß-limit dextrin: properties and applications

Richard Tester, Xin Qi

Biological and Biomedical Sciences

Research output: Contribution to journal › Article › peer-review

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 language	English
Pages (from-to)	1899–1903
Number of pages	5
Journal	Food Hydrocolloids
Volume	25
Issue number	8
DOIs	https://doi.org/10.1016/j.foodhyd.2011.03.011
Publication status	Published - Dec 2011

Keywords

dextrins
starch
maltose

Documents and Links

10.1016/j.foodhyd.2011.03.011

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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",

month = dec,

doi = "10.1016/j.foodhyd.2011.03.011",

language = "English",

volume = "25",

pages = "1899–1903",

journal = "Food Hydrocolloids",

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AU - Tester, Richard

AU - Qi, Xin

PY - 2011/12

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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

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VL - 25

SP - 1899

EP - 1903

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 8

ER -