Dynamic changes of starch properties, sweetness, and β-amylases during the development of sweet potato storage roots-Reference-Cited by-同舟云学术

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Dynamic changes of starch properties, sweetness, and β-amylases during the development of sweet potato storage roots

Published:2024-10 Issue: Volume:61 Page:104964
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xiong Yifan^ORCID,Tian Chenxi,Zhu Junjie,Zhang Shunjie,Wang Xin,Chen Wanxia,Han Yonghui,Du Yizhi,Wu Zhengdan,Zhang Kai

Funder

Key Project of Technological Innovation Application Development Plan of Chongqing City

Guangxi Natural Science Foundation

Publisher

Elsevier BV

Reference48 articles.

1. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes;Allan;Food Chemistry X,2024

2. Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots;Amankwaah;Journal of the Science of Food and Agriculture,2024

3. Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa;Banda;Journal of Agriculture and Food Research,2021

4. β-Amylase: General properties, mechanism and panorama of applications by immobilization on nano-structures;Das,2019

5. BETA-AMYLASE9 is a plastidial nonenzymatic regulator of leaf starch degradation;David;Plant Physiology,2022

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