α-Amylase mediated production of modified potato starch with distinct gel properties

已完结 10 由有何不可发布于 2026/7/15 20:46:31

DOI:10.1016/j.foodhyd.2025.111697
作者：Signe Schram Zinck , Stefan Jarl Christensen , Dora Jahola , Christinne Hedberg Hyldgaard , Ole Bandsholm S?rensen , Mohammad Amin Mohammadifar , Anne S. Meyer
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study examines how seven microbial α-amylases selected from different glycoside hydrolase 13 (GH13) subfamilies (GH13_1, GH13_5, GH13_37, and GH13_42) affect the molecular and physical

应助信息

16小时前

春风吹

1b42fa15804c11f185e434735aa3bc31.pdf 已采纳

16小时前

Book学术机器人

2026/7/15 20:46:31 未找到该文献，机器人已退出，请等待人工下载

2026/7/15 20:46:31 Book学术AI机器人收到请求，开始寻找文献

2026/7/15 20:46:31 已向机器人发送请求

16小时前

有何不可发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierBigels as co-delivery system for dysphagia food: Effects of the wax oleogelator type and bigel structure on the gastrointestinal release behaviour of bioactive compounds