1. Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles. (March 2022) Authors: Ji, Xiangqing; Zeng, Cheng; Yang, Dingkuan; Mu, Siyu; Shi, Yu; Huang, Yicheng; Lee, Byung-Hoo; Li, Dan; Li, Xiaolei Journal: Journal of cereal science Issue: Volume 104(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1. (April 2022) Authors: Li, Xiaolei; Wang, Yong; Mu, Siyu; Ji, Xiangqing; Zeng, Cheng; Yang, Dingkuan; Dai, Liyuan; Duan, Cuicui; Li, Dan Journal: Food bioscience Issue: Volume 46(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗