The optimization of isoamylase processing conditions for the preparation of high-amylose ginkgo starch-Reference-Cited by-同舟云学术

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The optimization of isoamylase processing conditions for the preparation of high-amylose ginkgo starch

Published:2016-05 Issue: Volume:86 Page:105-111
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hu Lanlan,Zheng Yi,Peng Yujiao,Yao Cheng,Zhang Huanxin

Funder

Science and Technology Program of Taizhou Municipal Government

Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University

Taizhou Municipal 311 personnel training program

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference46 articles.

1. Structure and functional properties of starches from Chinese ginkgo (Ginkgo biloba L.) nuts

2. Chemical and physical properties of ginkgo (Ginkgo biloba) starch

3. The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels

4. Comparative structure of starches from high-amylose maize inbred lines and their hybrids

5. Two-dimensional macromolecular distributions reveal detailed architectural features in high-amylose starches

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1. Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review;Comprehensive Reviews in Food Science and Food Safety;2024-04-30

2. Genetic Analysis of Accumulation of Amylose and Resistant Starch in Subtropical Maize Hybrids;Starch - Stärke;2024-02-08

3. Genetic Improvement of Specialty Corn for Nutritional Quality Traits;Maize Improvement;2023

4. The properties and preparation of functional starch: a review;Food Reviews International;2021-12-29

5. Characteristics, Protein Engineering, Heterologous Production, and Industrial Applications of Microbial Isoamylases;Starch - Stärke;2021-10-04

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