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

作者：Wenxiu Li, Anning Xie, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yuxiang Bai · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110090 · 被引用次数：19 · 研究领域：Food composition and properties、Enzyme Production and Characterization、Polysaccharides Composition and Applications