Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

作者：Yanli Wang, Yuxiang Bai, Hangyan Ji, Jingjing Dong, Xiaoxiao Li, Jialin Liu, Zhengyu Jin · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107289 · 被引用次数：64 · 研究领域：Food composition and properties、Enzyme Production and Characterization、Proteins in Food Systems