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

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Title: Paste stability of different starch modified by fusing hexose oxidase/carbohydrate-binding module 20/maltotetraose-forming amylase.
Authors: Liu S; State Key Laboratory of Green Papermaking and Resource Recycling, Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Major Scientific Research Project for the Construction of State Key Lab, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China., Kang X; State Key Laboratory of Green Papermaking and Resource Recycling, Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Major Scientific Research Project for the Construction of State Key Lab, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China., Guo L; State Key Laboratory of Green Papermaking and Resource Recycling, Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Major Scientific Research Project for the Construction of State Key Lab, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China. Electronic address: guolizhuyuer@163.com., Cui B; State Key Laboratory of Green Papermaking and Resource Recycling, Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Major Scientific Research Project for the Construction of State Key Lab, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China. Electronic address: cuibopaper@163.com., Hu Y; Pharmacy College of Shihezi University, Key Laborataty of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, China. Electronic address: wzx330@163.com., Yang M; Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong ZhuchengXingmao corn developing Co. Ltd, Zhucheng, China., Wang J; Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong ZhuchengXingmao corn developing Co. Ltd, Zhucheng, China., Sun C; Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong ZhuchengXingmao corn developing Co. Ltd, Zhucheng, China.
Source: Food chemistry [Food Chem] 2026 Apr 01; Vol. 507, pp. 148033. Date of Electronic Publication: 2026 Jan 25.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2026.148033