Work

Enzymatic modification lowers syneresis in corn starch gels during freeze–thaw cycles through 1,4-α-glucan branching enzyme

Year: 2024

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2024.132183

Authors: Kunrong Wu, Caiming Li, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng, Haocun Kong

Institutions: Jiangnan University, Jiangsu Industry Technology Research Institute, Key Laboratory of Synthetic and Biological Colloids, Ministry of Education

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Jiangsu Province

OpenAlex ID: W4396690984

FWCI: 3.427

Cites: 54

Cited by: 15

Related to: 10