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Maltodextrin was modified using a dielectric barrier discharge (DBD) argonplasma system. Under treatments, the color of maltodextrin samples was significantly changed and could be distinguished by human eyes; free acid content was 2.25-folded increased; DE value was 1.9-folded increased compared to untreated maltodextrin. The viscosity was strongly correlated to the treatment time. After modification, maltodextrin was depolymerized to reduce around 1.56-folded of its average molecular weightdoi:10.21833/ijaas.2019.10.008 fatcat:knygh57kyngndnaxvrup3ldwfm