Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources
Author:
Funder
National Key Technologies 356 R&D Program of China
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
1. Particularities in the structure of amylopectin, amylose and some of their derivatives in solution;Aberle;Macromolecular Symposia,1997
2. Enzymatic and anaerobic degradation of amylose based acrylic copolymers, for use as matrices for drug release;Alias;Polymer Degradation and Stability,2007
3. Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine-alpha-amylase;Al-Rabadi;Journal of Cereal Science,2009
4. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties;Ambigaipalan;Food Research International,2011
5. Starch: Advances in structure and function;Barsby,2001
Cited by 78 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving‐enzymatic method: physicochemical properties and structural characterization;Journal of the Science of Food and Agriculture;2024-09-11
2. Rice starch properties affect the retention of 2-acetyl-1-pyrroline in raw rice during cooking and the release of 2-acetyl-1-pyrroline from cooked rice after cooking;International Journal of Gastronomy and Food Science;2024-09
3. Structural, physicochemical, and digestive properties of enzymatic debranched rice starch modified by phenolic compounds with varying structures;International Journal of Biological Macromolecules;2024-08
4. Pullulanase pretreatment of highly concentrated maltodextrin solution improves maltose yield during β-amylase-catalyzed saccharification;International Journal of Biological Macromolecules;2024-04
5. Physicochemical characterization of debranched waxy rice starches and their effect on the quality of low-fat ice cream mixtures;Food Bioscience;2024-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3