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Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches

Wenxiu Li, Anning Xie, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yuxiang Bai

2024Food Hydrocolloids18 citationsDOI

Topics & Concepts

Retrogradation (starch)StarchChemistryStarch gelatinizationDifferential scanning calorimetryRheologyPullulanaseViscosityAmyloseSwellingFood scienceMaterials scienceThermodynamicsComposite materialPhysicsFood composition and propertiesEnzyme Production and CharacterizationPolysaccharides Composition and Applications
Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches | Litcius