Enzymatic advances in starch modification: Creating functional derivatives and exploring applications-Reference-Cited by-同舟云学术

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Enzymatic advances in starch modification: Creating functional derivatives and exploring applications

Published:2024-12 Issue: Volume:62 Page:105074
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Negi Akanksha^ORCID,Barthwal Riya^ORCID,Kathuria Deepika,Singh Narpinder^ORCID

Publisher

Elsevier BV

Reference199 articles.

1. Optimization of lignin–cellulose nanofiber-filled thermoplastic starch composite film production for potential application in food packaging;AbdulRasheed-Adeleke;Molecules,2022

2. A promising microbial α-amylase production, and purification from Bacillus cereus and its assessment as antibiofilm agent against Pseudomonas aeruginosa pathogen;Abo-Kamer;Microbial Cell Factories,2023

3. Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage;Ahmad;Journal of Food Processing and Preservation,2021

4. Gelatinization and rheological properties of starch;Ai;Starch Staerke,2015

5. Physicochemical properties, modifications and applications of starches from different botanical sources;Alcázar-Alay;Food Science and Technology,2015

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