Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase-Reference-Cited by-同舟云学术

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Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase

Published:2016-06 Issue: Volume:87 Page:466-472
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Dura Angela,Rosell Cristina M.

Funder

Spanish Ministry of Economy and Competitiveness

European Regional Development Fund (FEDER)

Generalitat Valenciana

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

1. Progress in starch modification in the last decade

2. Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

3. Corn porous starch: Preparation, characterization and adsorption property

4. Engineering of cyclodextrin glycosyltransferase reaction and product specificity

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1. Enzymatic advances in starch modification: Creating functional derivatives and exploring applications;Food Bioscience;2024-12

2. Effects of cyclodextrin glycosyltransferase on physicochemical, digestion, and gel properties of corn and potato starches;Food Hydrocolloids;2024-12

3. Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food;Food Chemistry;2024-07

4. Transglycosylase structures and their role in granular starch modification: A mini review;Food Bioscience;2024-06

5. Characterization of porous starch produced from arrowroot (Maranta arundinacea L.) by enzymatic hydrolysis with α-amylase and glucoamylase;Carbohydrate Polymer Technologies and Applications;2024-06

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