Liquefaction concentration impacts the fine structure of maltodextrin-Reference-Cited by-同舟云学术

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Liquefaction concentration impacts the fine structure of maltodextrin

Published:2018-11 Issue: Volume:123 Page:687-697
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Kong Haocun,Zou Yingying,Gu Zhengbiao,Li Zhaofeng,Jiang Zihang,Cheng Li,Hong Yan,Li Caiming

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Fundamental Research Funds for the Central Universities

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference52 articles.

1. Reaction pattern of a novel thermostable α-amylase;Atichokudomchai;Carbohydr. Polym.,2006

2. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydr. Polym.,2004

3. Physical properties of starch. I. Relationship between iodine stain and chain length;Bailey;J. Biol. Chem.,1961

4. Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B. licheniformis;Baks;J. Cereal Sci.,2008

5. Kinetic Modelling of Enzymatic Starch Hydrolysis;Bednarska,2015

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3. Pullulanase pretreatment of highly concentrated maltodextrin solution improves maltose yield during β-amylase-catalyzed saccharification;International Journal of Biological Macromolecules;2024-04

4. Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09;Journal of Agricultural and Food Chemistry;2024-03-19

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