A Novel Thermoreversible Gelling Product Made by Enzymatic Modification of Starch-Reference-Cited by-同舟云学术

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A Novel Thermoreversible Gelling Product Made by Enzymatic Modification of Starch

Published:2005-10 Issue:10 Volume:57 Page:465-472
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

van der Maarel Marc J. E. C.,Capron Isabelle,Euverink Gerrit-Jan W.,Bos Herman Th.,Kaper Thijs,Binnema Doede J.,Steeneken Peter A.M.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference24 articles.

1. Properties and applications of starch-converting enzymes of the α-amylase family

2. Exploring and exploiting starch-modifying amylomaltases from thermophiles

3. Maltose/Maltodextrin System of Escherichia coli : Transport, Metabolism, and Regulation

4. STRING: a database of predicted functional associations between proteins

5. Biochemical Characterization of the Chlamydomonas reinhardtii α-1,4 Glucanotransferase Supports a Direct Function in Amylopectin Biosynthesis1

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1. A recombinant amylomaltase from Thermus thermophilus STB20 can tailor the macromolecular characteristics of tapioca starch through its transglycosylation activity;Food Bioscience;2024-06

2. Bioinformatics and functional selection of GH77 4-α-glucanotransferases for potato starch modification;New Biotechnology;2024-03

3. Enzymatic Modification of Starch: Amylases and Pullulanase;Advanced Research in Starch;2024

4. Molecular Structure Characterization of Starch;Methods and Protocols in Food Science;2024

5. Potato starch;Starch in Food;2024

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