相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。An Innovative Short-Clustered Maltodextrin as Starch Substitute for Ameliorating Postprandial Glucose Homeostasis
Haocun Kong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Fine structure impacts highly concentrated starch liquefaction process and product performance
Haocun Kong et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes
Shuai Zhou et al.
FOOD HYDROCOLLOIDS (2020)
Structural and physicochemical properties of enzymatically modified rice starch as influenced by the degree of enzyme treatment
Hye Rin Park et al.
JOURNAL OF CARBOHYDRATE CHEMISTRY (2020)
A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch
Dan Li et al.
FOOD CHEMISTRY (2020)
Novel Short-Clustered Maltodextrin as a Dietary Starch Substitute Attenuates Metabolic Dysregulation and Restructures Gut Microbiota in db/db Mice
Haocun Kong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes
Xuewen Zhang et al.
CARBOHYDRATE POLYMERS (2020)
Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase
Yang Li et al.
FOOD HYDROCOLLOIDS (2019)
Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments
Hao Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Expression and characterization of an extremely thermophilic 1,4-α-glucan branching enzyme from Rhodothermus obamensis STB05
Zhe Wang et al.
PROTEIN EXPRESSION AND PURIFICATION (2019)
Digestion rate of tapioca starch was lowed through molecular rearrangement catalyzed by 1,4-α-glucan branching enzyme
Junyan Ren et al.
FOOD HYDROCOLLOIDS (2018)
Modification by alpha-D-glucan branching enzyme lowers the in vitro digestibility of starch from different sources
Yang Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Heat pretreatment improves the enzymatic hydrolysis of granular corn starch at high concentration
Haocun Kong et al.
PROCESS BIOCHEMISTRY (2018)
Liquefaction concentration impacts the fine structure of maltodextrin
Haocun Kong et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Carbotoxicity-Noxious Effects of Carbohydrates
Guido Kroemer et al.
CELL (2018)
Suppressive Effect of the α-Amylase Inhibitor Albumin from Buckwheat (Fagopyrum esculentum Moench) on Postprandial Hyperglycaemia
Kazumi Ninomiya et al.
NUTRIENTS (2018)
Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia)
Manoela Estefanea Boff Zortea-Guidolin et al.
FOOD HYDROCOLLOIDS (2017)
Potassium and sodium ions enhance the activity and thermostability of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidasius in the presence of glycerol
Xiaofeng Ban et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Alanine 310 is important for the activity of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans STB02
Yiting Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch
Yadi Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Met349 Mutations Enhance the Activity of 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02
Yiting Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Number of branch points in α-limit dextrins impact glucose generation rates by mammalian mucosal α-glucosidases
Byung-Hoo Lee et al.
CARBOHYDRATE POLYMERS (2017)
Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates
Waraporn Sorndech et al.
CARBOHYDRATE POLYMERS (2016)
Relationship between structure and retrogradation properties of corn starch treated with 1,4-alpha-glucan branching enzyme
Wenwen Li et al.
FOOD HYDROCOLLOIDS (2016)
Development of a 96-well plate iodine binding assay for amylose content determination
R. C. Kaufman et al.
CARBOHYDRATE POLYMERS (2015)
Synergistic amylomaltase and branching enzyme catalysis to suppress cassava starch digestibility
Waraporn Sorndech et al.
CARBOHYDRATE POLYMERS (2015)
Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols
Shanli Peng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources
Phatcharee Kittisuban et al.
CARBOHYDRATE POLYMERS (2014)
Development of maize starch with a slow digestion property using maltogenic α-amylase
Ming Miao et al.
CARBOHYDRATE POLYMERS (2014)
Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch
Xingfeng Li et al.
FOOD CHEMISTRY (2014)
Dual-enzymatic modification of maize starch for increasing slow digestion property
Ming Miao et al.
FOOD HYDROCOLLOIDS (2014)
Effects of Granule Swelling on Starch Saccharification by Granular Starch Hydrolyzing Enzyme
Zhaofeng Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Iodine binding to explore the conformational state of internal chains of amylopectin
Xinyu Shen et al.
CARBOHYDRATE POLYMERS (2013)
Enzyme-Synthesized Highly Branched Maltodextrins Have Slow Glucose Generation at the Mucosal α-Glucosidase Level and Are Slowly Digestible In Vivo
Byung-Hoo Lee et al.
PLOS ONE (2013)
Unexpected High Digestion Rate of Cooked Starch by the Ct-Maltase-Glucoamylase Small Intestine Mucosal α-Glucosidase Subunit
Amy Hui-Mei Lin et al.
PLOS ONE (2012)
Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B. licheniformis
Tim Baks et al.
JOURNAL OF CEREAL SCIENCE (2008)
Starch hydrolysis under low water conditions: A conceptual process design
ME Van der Veen et al.
JOURNAL OF FOOD ENGINEERING (2006)