Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism
Man Yuan, Yanli Wang, Yuxiang Bai, Birte Svensson
Topics & Concepts
StarchAmylaseHydrolysisChemistryAmorphous solidAlpha-amylaseChemical engineeringSmall-angle X-ray scatteringFood scienceCrystallographyOrganic chemistryEnzymeScatteringEngineeringPhysicsOpticsFood composition and propertiesEnzyme Production and CharacterizationAdvanced Glycation End Products research