Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing-Reference-Cited by-同舟云学术

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Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing

Published:2020-03 Issue: Volume:100 Page:105423
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yu Wenwen,Gilbert Robert G.,Fox Glen P.

Funder

Jiangsu Innovation and Entrepreneurship Talents Program

National Science Foundation of China

China Scholarship Council

University of Queensland

Jinan University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food Chemistry,2007

2. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis;Asare;Journal of Agricultural and Food Chemistry,2011

3. Proteomic profiling of barley spent grains guides enzymatic solubilization of the remaining proteins;Bi;Applied Microbiology and Biotechnology,2018

4. A chromogenic assay suitable for high-throughput determination of limit dextrinase activity in barley malt extracts;Bøjstrup;Journal of Agricultural and Food Chemistry,2015

5. Measurement of the molecular weight distribution of debranched starch;Castro;Biomacromolecules,2005

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3. Impacts of malt protein removal on yeast fermentation efficiency;Journal of Texture Studies;2022-10-07

4. Recent Advances in Pre-harvest, Post-harvest, Intelligent, Smart, Active, and Multifunctional Food Packaging;Fibers and Polymers;2022-08

5. Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges;Food and Bioprocess Technology;2022-07-26

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