Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan

Author:

Liu Jialin123ORCID,Wang Yanli123,Li Xiaoxiao123,Jin Zhengyu123ORCID,Svensson Birte45ORCID,Bai Yuxiang1234ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China

4. International Joint Research Laboratory for Starch Related Enzyme at Jiangnan University, Wuxi, Jiangsu 214122, China

5. Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark

Funder

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

International Joint Research Laboratory for Starch Related Enzymes, Jiangnan University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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