Enhancing gel strength of Thermoproteus uzoniensis 4-α-glucanotransferase modified starch by amylosucrase treatment-Reference-Cited by-同舟云学术

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Enhancing gel strength of Thermoproteus uzoniensis 4-α-glucanotransferase modified starch by amylosucrase treatment

Published:2022-06 Issue: Volume:209 Page:1-8
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Fan Xuyao,Wang Yanli,Bai Yuxiang,Jin Zhengyu,Svensson Birte

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference30 articles.

1. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches;Fredriksson;Carbohydr. Polym.,1998

2. Form and functionality of starch;Copeland;Food Hydrocoll.,2009

3. Design principles of food gels;Cao;Nat. Food,2020

4. A comprehensive review of the factors influencing the formation of retrograded starch;Chang;Int. J. Biol. Macromol.,2021

5. The carbohydrate-active enzymes database (CAZy) in 2013;Lombard;Nucleic Acids Res,2014

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