Links between single maltodextrin particles properties and powder functionality.

Maltodextrins are extensively used in the food industry to shape the physicochemical properties of food products. This multiscale study investigates three different Dextrose Equivalent (DE) maltodextrins as model matrices to elucidate the relationship between techno-functional behaviors and single particle surface properties. It was evidenced that environmental variations and glass transition influence single particle properties, significantly impacting the powder bulk behavior.