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

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

doi:10.1016/j.foodhyd.2024.110090

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110090

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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

et al.

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Cited by 3 publications

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Research on the quantitative relationship of the viscosity reduction effect of large-ring cyclodextrin on potato starch during gelatinization process and mechanism analysis

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

Cited by 3 publications

References 36 publications

Research on the quantitative relationship of the viscosity reduction effect of large-ring cyclodextrin on potato starch during gelatinization process and mechanism analysis

Research on the quantitative relationship of the viscosity reduction effect of large-ring cyclodextrin on potato starch during gelatinization process and mechanism analysis

Enzymatic Synthesis of Long-branched or Short-branched Starches with Uniform Molecular Size

Effects of Eucommia ulmoides leaf powder on the gelatinization, rheology, and gel properties of sweet potato starch

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