Paste stability of different starch modified by fusing hexose oxidase/carbohydrate-binding module 20/maltotetraose-forming amylase

Food Chemistry 2026

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Authors: Siyu Liu, Xuemin Kang, Li Guo, Bo Cui, Yanli Hu, Meng Yang, Jinpeng Wang, Chunrui Sun

DOI: 10.1016/j.foodchem.2026.148033

Cited by: 1

References: 60

Fields of Study & Subjects

Food composition and properties Enzyme Production and Characterization Enzyme Catalysis and Immobilization

References 60