Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency-Reference-Cited by-同舟云学术

Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency

Published:2024-03 Issue: Volume:437 Page:137903
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abedi Elahe^ORCID,Kaveh Shima^ORCID,Mohammad Bagher Hashemi Seyed

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Abedi, E., Sayadi, M., Pourmohammadi, K., 2022. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: investigation of functional properties. Food Hydrocoll 107676.

5. Aggregation behaviors of sonicated tapioca starch with various strengths of Hofmeister salts under pre-and post-ultrasonic treatment;Abedi;Food Hydrocolloids,2020

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