polydextrose danisco (Danisco Inc)
90
Structured Review
Danisco Inc
polydextrose danisco
Polydextrose Danisco, supplied by Danisco Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/polydextrose+danisco/polydextrose/pm29291835-39-21-22
Average 90 stars, based on 1 article reviews
Polydextrose Danisco, supplied by Danisco Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/polydextrose+danisco/polydextrose/pm29291835-39-21-22
Average 90 stars, based on 1 article reviews
polydextrose danisco - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Method for extracting juice from plant material containing terpene glycosides and compositions containing the same Article Snippet: Ingredient Wt % Weight (g) All-purpose Flour (sifted) 32.40 324.0 Sugar 22.50 225.0 Shortening 20.00 200.0 Egg 9.60 96.0 Isomalt (Palatinit of America, Inc., 6.50 65.0 Morris Plains, NJ) Polydextrose ( Cream:Article Title: Ice cream structure modification by ice-binding proteins. Article Snippet: 10 Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to 11 investigate their effect on structure and texture.. Ice recrystallization inhibition was assessed in 12 the ice cream mixes using a novel accelerated microscope assay and the ice cream 13 microstructure was studied using an ice crystal dispersion method.. It was found that adding 14 recombinantly produced fish type III IBPs at a concentration 3 mg·L made ice cream hard and 15 crystalline with improved shape preservation during melting. Produced:Article Title: Ice cream structure modification by ice-binding proteins. Article Snippet: 10 Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to 11 investigate their effect on structure and texture.. Ice recrystallization inhibition was assessed in 12 the ice cream mixes using a novel accelerated microscope assay and the ice cream 13 microstructure was studied using an ice crystal dispersion method.. It was found that adding 14 recombinantly produced fish type III IBPs at a concentration 3 mg·L made ice cream hard and 15 crystalline with improved shape preservation during melting. Maltodextrin:Article Title: Ice cream structure modification by ice-binding proteins. Article Snippet: 10 Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to 11 investigate their effect on structure and texture.. Ice recrystallization inhibition was assessed in 12 the ice cream mixes using a novel accelerated microscope assay and the ice cream 13 microstructure was studied using an ice crystal dispersion method.. It was found that adding 14 recombinantly produced fish type III IBPs at a concentration 3 mg·L made ice cream hard and 15 crystalline with improved shape preservation during melting. |