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166 PR articles • 5,968 PR citations • Sorted by year • Download PDF (PDF by citations)
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1Blood Coagulation Efficacy of Enzyme‐Modified Cassava Starch by α‐Amylase, Glucoamylase, and Their Combination
Starch/Staerke, 2025, 77,
2.31Citations (PDF)
2Physicochemical characterization of debranched waxy rice starches and their effect on the quality of low-fat ice cream mixtures
Food Bioscience, 2024, 57, 103485
5.48Citations (PDF)
3Effect of hydrocolloids on starch digestion: A review
Food Chemistry, 2024, 444, 138636
9.734Citations (PDF)
4Stabilization of Pickering emulsions by oxidized starch/zein nanoparticle complexes
Food Bioscience, 2024, 59, 103928
5.430Citations (PDF)
5Non-covalent sorption properties of porous starch materials: Enhancement strategy and applications
Food Hydrocolloids, 2024, 154, 110105
12.415Citations (PDF)
6Correlation between emulsification and butyryl group distribution in various butyrylated starches
Food Hydrocolloids, 2024, 154, 110098
12.410Citations (PDF)
7Influence of different indica rice (<i>Oryza sativa</i> L. subsp. <i>indica</i> Kato) flours on the quality and flavor characteristics of fermented rice cakes
Cereal Chemistry, 2024, 101, 884-897
2.92Citations (PDF)
8Catalytic Mode and Product Specificity of an α-Agarase Reveal Its Direct Catalysis for the Production of Agarooligosaccharides
Foods, 2024, 13, 2351
4.70Citations (PDF)
9An extensive review: How starch and gluten impact dough machinability and resultant bread qualities
Critical Reviews in Food Science and Nutrition, 2023, 63, 1930-1941
11.069Citations (PDF)
10A review of controlled release from cyclodextrins: release methods, release systems and application
Critical Reviews in Food Science and Nutrition, 2023, 63, 4744-4756
11.023Citations (PDF)
11Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity
Food Hydrocolloids, 2023, 135, 108118
12.452Citations (PDF)
12Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour
Food Hydrocolloids, 2023, 135, 108220
12.426Citations (PDF)
13Highland Barley Starch: Structures, Properties, and Applications
Foods, 2023, 12, 387
4.727Citations (PDF)
14Influence of degree of substitution of octenyl succinic anhydride starch on complexation with chitosan and complex-stabilized high internal phase Pickering emulsions
Food Hydrocolloids, 2023, 139, 108526
12.426Citations (PDF)
15Adsorption and Assembly of Octenyl Succinic Anhydride Starch/Chitosan Electrostatic Complexes at Oil–Water Interface
Langmuir, 2023, 39, 3006-3017
3.612Citations (PDF)
16Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes
Food Hydrocolloids, 2023, 141, 108679
12.461Citations (PDF)
17Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances
Comprehensive Reviews in Food Science and Food Safety, 2023, 22, 1597-1612
13.023Citations (PDF)
18Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan
Food Hydrocolloids, 2023, 142, 108832
12.415Citations (PDF)
19Porous Starch-Based Capsule as an Effective Colon-Targeting Carrier for Oral Paclitaxel Delivery
ACS Applied Polymer Materials, 2023, 5, 8618-8630
4.68Citations (PDF)
20Formation Mechanism of Starch-Based Double Emulsions from the Interfacial Perspective
Langmuir, 2023, 39, 17154-17164
3.63Citations (PDF)
21A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control
Nutrients, 2023, 15, 5080
4.71Citations (PDF)
22A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control
Nutrients, 2023, 15, 5080
4.712Citations (PDF)
23Preparation and structural properties of starch phosphate modified by alkaline phosphatase
Carbohydrate Polymers, 2022, 276, 118803
12.229Citations (PDF)
24KOH/thiourea aqueous solution: A potential solvent for studying the dissolution mechanism and chain conformation of corn starch
International Journal of Biological Macromolecules, 2022, 195, 86-92
8.28Citations (PDF)
25Immobilization of β-cyclodextrin glycosyltransferase on gelatin enhances β-cyclodextrin production
Process Biochemistry, 2022, 113, 216-223
3.914Citations (PDF)
26Effects of acid-ethanol hydrolysis and debranch on acetylated starch and its potential used for curcumin carrier
Carbohydrate Polymers, 2022, 279, 119019
12.210Citations (PDF)
27Vancomycin Pretreatment on MPTP-Induced Parkinson’s Disease Mice Exerts Neuroprotection by Suppressing Inflammation Both in Brain and Gut
Journal of NeuroImmune Pharmacology, 2022, 18, 72-89
2.940Citations (PDF)
28Themes, Trends, and Knowledge Structure in 30 Years of Starch Research in Food Science and Technology: a Visualization Review
Starch/Staerke, 2022, 74,
2.33Citations (PDF)
29Butyl Group Distribution, Intestinal Digestion, and Colonic Fermentation Characteristics of Different Butyrylated Starches
Journal of Agricultural and Food Chemistry, 2022, 70, 3289-3299
6.026Citations (PDF)
30Structure and Menthone Encapsulation of Corn Starch Modified by Octenyl Succinic Anhydride and Enzymatic Treatment
Journal of Food Quality, 2022, 2022, 1-10
2.723Citations (PDF)
31Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough
International Journal of Biological Macromolecules, 2022, 206, 534-542
8.245Citations (PDF)
32Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread
International Journal of Biological Macromolecules, 2022, 209, 144-152
8.231Citations (PDF)
33The amino acid on the top of the active groove allosterically modulates product specificity of the 1,4-α-glucan branching enzyme
Food Chemistry, 2022, 384, 132458
9.711Citations (PDF)
34Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes
Journal of the Science of Food and Agriculture, 2022, 102, 5837-5848
3.815Citations (PDF)
35Complexation behavior of carboxymethyl short-chain amylose and quaternized chitosan
International Journal of Biological Macromolecules, 2022, 209, 1914-1921
8.210Citations (PDF)
36Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07
Foods, 2022, 11, 1207
4.717Citations (PDF)
37Polysaccharide-coated porous starch-based oral carrier for paclitaxel: Adsorption and sustained release in colon
Carbohydrate Polymers, 2022, 291, 119571
12.242Citations (PDF)
38Substrate Selectivity of a Novel Amylo-α-1,6-glucosidase from Thermococcus gammatolerans STB12
Foods, 2022, 11, 1442
4.75Citations (PDF)
39Pasting properties and multi-scale structures of Spirodela starch and its comparison with normal corn and rice starch
Food Hydrocolloids, 2022, 132, 107865
12.422Citations (PDF)
40The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour
Carbohydrate Polymers, 2022, 294, 119781
12.234Citations (PDF)
41Effects of different waxy rice varieties and their starch on the taste quality of zongzi
Journal of Cereal Science, 2022, 108, 103571
3.523Citations (PDF)
42Fabrication and characterisation of spice essential oil‐based nanoemulsions: physical, sensory and antimicrobial properties
International Journal of Food Science and Technology, 2022, 57, 7852-7861
3.16Citations (PDF)
43Regulation of Cell Membrane Permeability Enhanced the Non-Classical Secretion of γ-Cyclodextrin Glycosyltransferase in <i>Bacillus subtilis</i>
Journal of Agricultural and Food Chemistry, 2022, 70, 16307-16315
6.015Citations (PDF)
44Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
Food Hydrocolloids, 2021, 110, 106224
12.4149Citations (PDF)
45Encapsulating tributyrin during enzymatic cyclodextrin synthesis improves the solubility and bioavailability of tributyrin
Food Hydrocolloids, 2021, 113, 106512
12.416Citations (PDF)
46Effect of starch-hydrocolloid complexes with heat-moisture treatment on <i>in vivo</i> digestibility
Food and Function, 2021, 12, 8017-8025
5.47Citations (PDF)
47Butyrylated starch protects mice from DSS-induced colitis: combined effects of butyrate release and prebiotic supply
Food and Function, 2021, 12, 11290-11302
5.428Citations (PDF)
48Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp
LWT - Food Science and Technology, 2021, 141, 110874
6.42Citations (PDF)
49Maltose binding site 2 mutations affect product inhibition of Bacillus circulans STB01 cyclodextrin glycosyltransferase
International Journal of Biological Macromolecules, 2021, 175, 254-261
8.28Citations (PDF)
50Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
International Journal of Food Science and Technology, 2021, 56, 4149-4158
3.114Citations (PDF)
51Effect of debranching on the structure and digestibility of octenyl succinic anhydride starch nanoparticles
LWT - Food Science and Technology, 2021, 141, 111076
6.439Citations (PDF)
52Effect of temperature, pH, and ionic strength on the structure and physical stability of double emulsions prepared with starch
LWT - Food Science and Technology, 2021, 141, 111086
6.423Citations (PDF)
53Flexible Loop in Carbohydrate-Binding Module 48 Allosterically Modulates Substrate Binding of the 1,4-α-Glucan Branching Enzyme
Journal of Agricultural and Food Chemistry, 2021, 69, 5755-5763
6.026Citations (PDF)
54Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility
Carbohydrate Polymers, 2021, 262, 117968
12.235Citations (PDF)
55Fine structure impacts highly concentrated starch liquefaction process and product performance
Industrial Crops and Products, 2021, 164, 113347
5.926Citations (PDF)
56Structural Features and Digestibility of Corn Starch With Different Amylose Content
Frontiers in Nutrition, 2021, 8,
4.461Citations (PDF)
57Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch
Carbohydrate Polymers, 2021, 262, 117926
12.257Citations (PDF)
58Effect of cassava starch structure on scalding of dough and baking expansion ability
Food Chemistry, 2021, 352, 129350
9.720Citations (PDF)
59The desirable salt bridges in amylases: Distribution, configuration and location
Food Chemistry, 2021, 354, 129475
9.716Citations (PDF)
60Preparation and characterization of octenyl succinic anhydride modified waxy maize starch hydrolyzate/chitosan complexes with enhanced interfacial properties
Carbohydrate Polymers, 2021, 267, 118228
12.230Citations (PDF)
61Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum
Food Hydrocolloids, 2021, 118, 106791
12.459Citations (PDF)
62Fusion of maltooligosaccharide-forming amylases from two origins for the improvement of maltopentaose synthesis
Food Research International, 2021, 150, 110735
7.43Citations (PDF)
63Preparation and antibacterial activity of a novel maltotetraose product
Process Biochemistry, 2021, 108, 8-17
3.919Citations (PDF)
64Characterization the structural property and degradation behavior of corn starch in KOH/thiourea aqueous solution
Carbohydrate Polymers, 2021, 270, 118363
12.225Citations (PDF)
65Mechanisms of in vitro controlled release of astaxanthin from starch-based double emulsion carriers
Food Hydrocolloids, 2021, 119, 106837
12.444Citations (PDF)
66Complexation behavior of octenyl succinic anhydride starch with chitosan
Food Hydrocolloids, 2021, 119, 106848
12.418Citations (PDF)
67Comparison of bioaccessibility of astaxanthin encapsulated in starch-based double emulsion with different structures
Carbohydrate Polymers, 2021, 272, 118475
12.251Citations (PDF)
68New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze
Food Chemistry, 2021, 362, 130240
9.715Citations (PDF)
69Efficient formation of carvacrol inclusion complexes during β-cyclodextrin glycosyltransferase-catalyzed cyclodextrin synthesis
Food Control, 2021, 130, 108296
6.227Citations (PDF)
70An Innovative Short-Clustered Maltodextrin as Starch Substitute for Ameliorating Postprandial Glucose Homeostasis
Journal of Agricultural and Food Chemistry, 2021, 69, 354-367
6.038Citations (PDF)
71A temperature‐mediated two‐step saccharification process enhances maltose yield from high‐concentration maltodextrin solutions
Journal of the Science of Food and Agriculture, 2021, 101, 3742-3748
3.87Citations (PDF)
72A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch
Food Chemistry, 2020, 305, 125441
9.752Citations (PDF)
73Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch
International Journal of Biological Macromolecules, 2020, 145, 965-973
8.233Citations (PDF)
74Inclusion of tributyrin during enzymatic synthesis of cyclodextrins by β-cyclodextrin glycosyltransferase from Bacillus circulans
Food Hydrocolloids, 2020, 99, 105336
12.422Citations (PDF)
75Conjugated linoleic acid loaded starch-based emulsion nanoparticles: In vivo gastrointestinal controlled release
Food Hydrocolloids, 2020, 101, 105477
12.433Citations (PDF)
76Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties
Food Hydrocolloids, 2020, 101, 105498
12.458Citations (PDF)
77Study on rapid drying and spoilage prevention of potato pulp using solid-state fermentation with Aspergillus aculeatus
Bioresource Technology, 2020, 296, 122323
9.76Citations (PDF)
78Effect of increased pressure on the coated layer profile of steamed rice
Food Chemistry, 2020, 310, 125971
9.715Citations (PDF)
79Structure of maltotetraose-forming amylase from Pseudomonas saccharophila STB07 provides insights into its product specificity
International Journal of Biological Macromolecules, 2020, 154, 1303-1313
8.226Citations (PDF)
80Structure-Based Engineering of a Maltooligosaccharide-Forming Amylase To Enhance Product Specificity
Journal of Agricultural and Food Chemistry, 2020, 68, 838-844
6.027Citations (PDF)
81Characteristics of starch-based Pickering emulsions from the interface perspective
Trends in Food Science and Technology, 2020, 105, 334-346
15.3136Citations (PDF)
82Novel Short-Clustered Maltodextrin as a Dietary Starch Substitute Attenuates Metabolic Dysregulation and Restructures Gut Microbiota in <i>db</i>/<i>db</i> Mice
Journal of Agricultural and Food Chemistry, 2020, 68, 12400-12412
6.025Citations (PDF)
83Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients
Frontiers in Nutrition, 2020, 7,
4.422Citations (PDF)
84The <i>in vivo</i> digestibility study of banana flour with high content of resistant starch at different ripening stages
Food and Function, 2020, 11, 10945-10953
5.410Citations (PDF)
85Rational Design of Disulfide Bonds for Enhancing the Thermostability of the 1,4-α-Glucan Branching Enzyme from <i>Geobacillus thermoglucosidans</i> STB02
Journal of Agricultural and Food Chemistry, 2020, 68, 13791-13797
6.022Citations (PDF)
86Bacterial 1,4-α-glucan branching enzymes: characteristics, preparation and commercial applications
Critical Reviews in Biotechnology, 2020, 40, 380-396
8.935Citations (PDF)
87Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes
Food Hydrocolloids, 2020, 104, 105736
12.488Citations (PDF)
88Additional salt bridges improve the thermostability of 1,4-α-glucan branching enzyme
Food Chemistry, 2020, 316, 126348
9.740Citations (PDF)
89Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution
International Journal of Biological Macromolecules, 2020, 155, 273-285
8.251Citations (PDF)
90Expression and characterization of an extremely thermophilic 1,4-α-glucan branching enzyme from Rhodothermus obamensis STB05
Protein Expression and Purification, 2019, 164, 105478
1.326Citations (PDF)
91An investigation into the structure and digestibility of starch-oleic acid complexes prepared under various complexing temperatures
International Journal of Biological Macromolecules, 2019, 138, 966-974
8.255Citations (PDF)
92Crystal structure of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04
International Journal of Biological Macromolecules, 2019, 138, 394-402
8.220Citations (PDF)
93Evolutionary Stability of Salt Bridges Hints Its Contribution to Stability of Proteins
Computational and Structural Biotechnology Journal, 2019, 17, 895-903
4.054Citations (PDF)
94Chitosan coating of zein-carboxymethylated short-chain amylose nanocomposites improves oral bioavailability of insulin in vitro and in vivo
Journal of Controlled Release, 2019, 313, 1-13
11.191Citations (PDF)
95Importance of Trp139 in the product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04
Applied Microbiology and Biotechnology, 2019, 103, 9433-9442
4.114Citations (PDF)
96Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04
Food Chemistry, 2019, 283, 170-176
9.734Citations (PDF)
97Effect of high pressure steam on the eating quality of cooked rice
LWT - Food Science and Technology, 2019, 104, 100-108
6.474Citations (PDF)
98Sustained release of tea polyphenols from a debranched corn starch–xanthan gum complex carrier
LWT - Food Science and Technology, 2019, 103, 325-332
6.424Citations (PDF)
99Variants at position 603 of the CGTase from Bacillus circulans STB01 for reducing product inhibition
International Journal of Biological Macromolecules, 2019, 136, 460-468
8.212Citations (PDF)
100Effects of acid hydrolysis on the structure, physicochemical properties and digestibility of starch-myristic acid complexes
LWT - Food Science and Technology, 2019, 113, 108274
6.418Citations (PDF)
101Buckwheat digestibility affected by the chemical and structural features of its main components
Food Hydrocolloids, 2019, 96, 596-603
12.443Citations (PDF)
102Structural and functional characteristics of butyrylated maize starch
LWT - Food Science and Technology, 2019, 112, 108254
6.432Citations (PDF)
103Preparation, characterization and properties of starch-based adhesive for wood-based panels
International Journal of Biological Macromolecules, 2019, 134, 247-254
8.293Citations (PDF)
104Characterization of physicochemical properties of cellulose from potato pulp and their effects on enzymatic hydrolysis by cellulase
International Journal of Biological Macromolecules, 2019, 131, 564-571
8.231Citations (PDF)
105Non-classical secretion of 1,4-alpha-glucan branching enzymes without signal peptides in Escherichia coli
International Journal of Biological Macromolecules, 2019, 132, 759-765
8.220Citations (PDF)
106Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch
Food Hydrocolloids, 2019, 93, 235-241
12.425Citations (PDF)
107Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase
Food Hydrocolloids, 2019, 89, 534-541
12.462Citations (PDF)
108Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine
Food Hydrocolloids, 2019, 91, 26-33
12.455Citations (PDF)
109Importance of C-Terminal Extension in Thermophilic 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02
Applied Biochemistry and Biotechnology, 2019, 190, 1010-1022
3.04Citations (PDF)
110Insights into the thermostability and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04
Biotechnology Letters, 2019, 42, 295-303
1.911Citations (PDF)
111Enzyme assisted fermentation of potato pulp: An effective way to reduce water holding capacity and improve drying efficiency
Food Chemistry, 2018, 258, 118-123
9.714Citations (PDF)
112Synergistic effect of sodium dodecyl sulfate and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch
LWT - Food Science and Technology, 2018, 93, 556-562
6.46Citations (PDF)
113Fabrication and characterization of complex nanoparticles based on carboxymethyl short chain amylose and chitosan by ionic gelation
Food and Function, 2018, 9, 2902-2912
5.444Citations (PDF)
114Preparation of acetylated nanofibrillated cellulose from corn stalk microcrystalline cellulose and its reinforcing effect on starch films
International Journal of Biological Macromolecules, 2018, 111, 959-966
8.234Citations (PDF)
115Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization
International Journal of Biological Macromolecules, 2018, 116, 136-143
8.268Citations (PDF)
116Heat pretreatment improves the enzymatic hydrolysis of granular corn starch at high concentration
Process Biochemistry, 2018, 64, 193-199
3.939Citations (PDF)
117Thermostabilization of a thermophilic 1,4-α-glucan branching enzyme through C-terminal truncation
International Journal of Biological Macromolecules, 2018, 107, 1510-1518
8.227Citations (PDF)
118Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch
Food Hydrocolloids, 2018, 77, 825-833
12.446Citations (PDF)
119Effects of acid hydrolysis intensity on the properties of starch/xanthan mixtures
International Journal of Biological Macromolecules, 2018, 106, 320-329
8.238Citations (PDF)
120Leu600 mutations decrease product inhibition of the β-cyclodextrin glycosyltransferase from Bacillus circulans STB01
International Journal of Biological Macromolecules, 2018, 115, 1194-1201
8.228Citations (PDF)
121Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties
Food Hydrocolloids, 2018, 84, 166-172
12.452Citations (PDF)
122Liquefaction concentration impacts the fine structure of maltodextrin
Industrial Crops and Products, 2018, 123, 687-697
5.936Citations (PDF)
123Preparation and Characterization of Insulin-Loaded Zein/Carboxymethylated Short-Chain Amylose Complex Nanoparticles
Journal of Agricultural and Food Chemistry, 2018, 66, 9335-9343
6.087Citations (PDF)
124Digestion rate of tapioca starch was lowed through molecular rearrangement catalyzed by 1,4-α-glucan branching enzyme
Food Hydrocolloids, 2018, 84, 117-124
12.443Citations (PDF)
125Ultrasonic pretreatment improves the high‐temperature liquefaction of corn starch at high concentrations
Starch/Staerke, 2017, 69,
2.311Citations (PDF)
126Structure and emulsification properties of octenyl succinic anhydride starch using acid‐hydrolyzed method
Starch/Staerke, 2017, 69,
2.323Citations (PDF)
127Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme
International Journal of Biological Macromolecules, 2017, 97, 679-687
8.254Citations (PDF)
128Alanine 310 is important for the activity of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans STB02
International Journal of Biological Macromolecules, 2017, 97, 156-163
8.218Citations (PDF)
129In structure and in - vitro digestibility of waxy corn starch debranched by pullulanase
Food Hydrocolloids, 2017, 67, 104-110
12.488Citations (PDF)
130Electrospun starch nanofibers: Recent advances, challenges, and strategies for potential pharmaceutical applications
Journal of Controlled Release, 2017, 252, 95-107
11.1214Citations (PDF)
131Potassium and sodium ions enhance the activity and thermostability of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidasius in the presence of glycerol
International Journal of Biological Macromolecules, 2017, 102, 712-717
8.220Citations (PDF)
132Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch
International Journal of Biological Macromolecules, 2017, 103, 630-639
8.266Citations (PDF)
133Maltooligosaccharide-forming amylase: Characteristics, preparation, and application
Biotechnology Advances, 2017, 35, 619-632
11.988Citations (PDF)
134Met349 Mutations Enhance the Activity of 1,4-α-Glucan Branching Enzyme from <i>Geobacillus thermoglucosidans</i> STB02
Journal of Agricultural and Food Chemistry, 2017, 65, 5674-5680
6.024Citations (PDF)
135Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction
International Journal of Biological Macromolecules, 2017, 101, 1004-1011
8.2145Citations (PDF)
136Structure, functionality and applications of debranched starch: A review
Trends in Food Science and Technology, 2017, 63, 70-79
15.3192Citations (PDF)
137Effects of heat pretreatment of starch on graft copolymerization reaction and performance of resulting starch-based wood adhesive
International Journal of Biological Macromolecules, 2017, 96, 11-18
8.252Citations (PDF)
138Binary and Tertiary Complex Based on Short-Chain Glucan and Proanthocyanidins for Oral Insulin Delivery
Journal of Agricultural and Food Chemistry, 2017, 65, 8866-8874
6.052Citations (PDF)
139Molecular structure and digestibility of banana flour and starch
Food Hydrocolloids, 2017, 72, 219-227
12.4132Citations (PDF)
140Influence of guar gum on the in vitro digestibility of tapioca starch
Starch/Staerke, 2016, 68, 339-347
2.312Citations (PDF)
141Double mutations enhance β-cyclization activity of cyclodextrin glycosyltransferase from Bacillus circulans
Journal of Molecular Catalysis B: Enzymatic, 2016, 133, S100-S105
2.33Citations (PDF)
142Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme
Food Chemistry, 2016, 203, 308-313
9.7141Citations (PDF)
143Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum
Carbohydrate Polymers, 2016, 147, 243-250
12.288Citations (PDF)
144Cyclodextrin glycosyltransferase variants experience different modes of product inhibition
Journal of Molecular Catalysis B: Enzymatic, 2016, 133, 203-210
2.38Citations (PDF)
145Recent advances of starch-based excipients used in extended-release tablets: a review
Drug Delivery, 2016, 23, 12-20
7.769Citations (PDF)
146Asp577 mutations enhance the catalytic efficiency of cyclodextrin glycosyltransferase from Bacillus circulans
International Journal of Biological Macromolecules, 2016, 83, 111-116
8.220Citations (PDF)
147Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme
Food Hydrocolloids, 2016, 52, 868-875
12.4130Citations (PDF)
148Effect of amylose on pasting and rheological properties of corn starch/xanthan blends
Starch/Staerke, 2015, 67, 98-106
2.332Citations (PDF)
149Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels
Starch/Staerke, 2015, 67, 604-611
2.317Citations (PDF)
150Assessment of starch-based wood adhesive quality by confocal Raman microscopic detection of reaction homogeneity
Carbohydrate Polymers, 2015, 131, 75-79
12.225Citations (PDF)
151Preparation and characterization of pullulanase debranched starches and their properties for drug controlled-release
RSC Advances, 2015, 5, 97066-97075
4.455Citations (PDF)
152Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources
Food Hydrocolloids, 2015, 45, 351-360
12.499Citations (PDF)
153Impact of amylose content on starch physicochemical properties in transgenic sweet potato
Carbohydrate Polymers, 2015, 122, 417-427
12.2148Citations (PDF)
154Mutations at calcium binding site III in cyclodextrin glycosyltransferase improve β-cyclodextrin specificity
International Journal of Biological Macromolecules, 2015, 76, 224-229
8.213Citations (PDF)
155Digestibility and changes to structural characteristics of green banana starch during in vitro digestion
Food Hydrocolloids, 2015, 49, 192-199
12.489Citations (PDF)
156Effects of hydrocolloids on corn starch retrogradation
Starch/Staerke, 2015, 67, 348-354
2.352Citations (PDF)
157Effects of montmorillonite addition on the performance of starch-based wood adhesive
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