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A Cyclodextrin-Based Controlled Release System in the Simulation of In Vitro Small Intestine

Molecules (Basel, Switzerland), 2020-03, Vol.25 (5), p.1212

2020

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The Distribution of Selected Toxic Elements in Sauced Chicken during Their Feeding, Processing, and Storage Stages

Foods, 2023-03, Vol.12 (7), p.1404

2023

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A Review of the Design and Architecture of Starch-Based Dietary Foods

Engineering (Beijing, China), 2021-05, Vol.7 (5), p.663-673

2021

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Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

Foods, 2022-09, Vol.11 (18), p.2827

2022

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The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence study

Food chemistry, 2020-08, Vol.321, p.126750-126750, Article 126750

2020

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Improved production of gamma-cyclodextrin from high-concentrated starch using enzyme pretreatment under swelling condition

Carbohydrate polymers, 2022-05, Vol.284, p.119124-119124, Article 119124

2022

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Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Food hydrocolloids, 2022-03, Vol.124, p.107289, Article 107289

2022

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Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content

International journal of biological macromolecules, 2021-06, Vol.180, p.187-193

2021

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Structure and in vitro digestibility of amylose–lipid complexes formed by an extrusion-debranching-complexing strategy

Food chemistry, 2024-03, Vol.437, p.137950-137950, Article 137950

2024

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Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality

Trends in food science & technology, 2024-09, Vol.151, p.104647, Article 104647

2024

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The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release

Food hydrocolloids, 2024-02, Vol.147, p.109425, Article 109425

2024

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Development of pullulanase mutants to enhance starch substrate utilization for efficient production of β-CD

International journal of biological macromolecules, 2021-01, Vol.168, p.640-648

2021

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Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase

Carbohydrate polymers, 2020-06, Vol.237, p.116137-116137, Article 116137

2020

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Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

Food hydrocolloids, 2024-09, Vol.154, p.110145, Article 110145

2024

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Phenylalanine476 mutation of pullulanase from Bacillus subtilis str. 168 improves the starch substrate utilization by weakening the product β-cyclodextrin inhibition

International journal of biological macromolecules, 2020-07, Vol.155, p.490-497

2020

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Thermophilic 4‑α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch

Journal of agricultural and food chemistry, 2020-05, Vol.68 (20), p.5658-5667

2020

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Cost-effective and controllable synthesis of isomalto/malto-polysaccharides from β-cyclodextrin by combined action of cyclodextrinase and 4,6-α-glucanotransferase GtfB

Carbohydrate polymers, 2023-06, Vol.310, p.120716-120716, Article 120716

2023

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Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability

Food chemistry, 2024-12, Vol.460 (Pt 3), p.140792, Article 140792

2024

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Controlling the Fine Structure of Glycogen-like Glucan by Rational Enzymatic Synthesis

Journal of agricultural and food chemistry, 2021-12, Vol.69 (49), p.14951-14960

2021

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Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

Food hydrocolloids, 2024-02, Vol.147, p.109347, Article 109347

2024

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Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase

Carbohydrate polymers, 2022-05, Vol.284, p.119156-119156, Article 119156

2022

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Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus

Carbohydrate polymers, 2019-04, Vol.210, p.64-72

2019

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Structure and properties of flexible starch-based double network composite films induced by dopamine self-polymerization

Carbohydrate polymers, 2023-01, Vol.299, p.120106-120106, Article 120106

2023

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Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides

Food chemistry, 2023-07, Vol.415, p.135736-135736, Article 135736

2023

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Progress in the development of photoactivated materials for smart and active food packaging: Photoluminescence and photocatalysis approaches

Chemical engineering journal (Lausanne, Switzerland : 1996), 2022-03, Vol.432, p.134301, Article 134301

2022

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A Cyclodextrin-Based Controlled Release System in the Simulation of In Vitro Small Intestine

The Distribution of Selected Toxic Elements in Sauced Chicken during Their Feeding, Processing, and Storage Stages

A Review of the Design and Architecture of Starch-Based Dietary Foods

Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence study

Improved production of gamma-cyclodextrin from high-concentrated starch using enzyme pretreatment under swelling condition

Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content

Structure and in vitro digestibility of amylose–lipid complexes formed by an extrusion-debranching-complexing strategy

Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality

The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release

Development of pullulanase mutants to enhance starch substrate utilization for efficient production of β-CD

Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase

Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

Phenylalanine476 mutation of pullulanase from Bacillus subtilis str. 168 improves the starch substrate utilization by weakening the product β-cyclodextrin inhibition

Thermophilic 4‑α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch

Cost-effective and controllable synthesis of isomalto/malto-polysaccharides from β-cyclodextrin by combined action of cyclodextrinase and 4,6-α-glucanotransferase GtfB

Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability

Controlling the Fine Structure of Glycogen-like Glucan by Rational Enzymatic Synthesis

Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase

Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus

Structure and properties of flexible starch-based double network composite films induced by dopamine self-polymerization

Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides

Progress in the development of photoactivated materials for smart and active food packaging: Photoluminescence and photocatalysis approaches

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