Enzymatic modification lowers syneresis in corn starch gels during freeze–thaw cycles through 1,4-α-glucan branching enzyme-Reference-Cited by-同舟云学术

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Enzymatic modification lowers syneresis in corn starch gels during freeze–thaw cycles through 1,4-α-glucan branching enzyme

Published:2024-06 Issue: Volume:269 Page:132183
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wu Kunrong,Li Caiming,Li Zhaofeng,Gu Zhengbiao,Ban Xiaofeng,Hong Yan,Cheng Li,Kong Haocun

Funder

Jiangsu Province Natural Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference56 articles.

1. Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps;Reyniers;Nat. Food,2020

2. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread;Xu;Food Chem.,2022

3. Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch;Devi;Int. J. Biol. Macromol.,2019

4. Effects of chemical and enzymatic modifications on starch–stearic acid complex formation;Arijaje;J. Agric. Food Chem.,2014

5. Research progresses on enzymatic modification of starch with 4-α-glucanotransferase;Chen;Trends Food Sci. Technol.,2022

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