Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers

Food Chemistry 2026

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Authors: Haocun Kong, Kunrong Wu, Zhen Li, Zhengbiao Gu, Lining Kang, Xiaofeng Ban, Yan Hong, Li Cheng, Caiming Li

DOI: 10.1016/j.foodchem.2026.148043

Cited by: 1

References: 54

Fields of Study & Subjects

Food composition and properties Enzyme Production and Characterization Microencapsulation and Drying Processes

References 54