99 results on '"Ban, Xiaofeng"'
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2. Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application
3. Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay
4. Effect of resistant starch supplementation on the diversity and composition of human gut microbiota: A systematic review and meta-analysis
5. Carbohydrate binding modules: Compact yet potent accessories in the specific substrate binding and performance evolution of carbohydrate-active enzymes
6. Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09
7. Enhanced maltotetraose purity in industrial production by a sustainable bio-physical process
8. Highly-branched modification of starch: An enzymatic approach to regulating its properties
9. Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure
10. The substitution sites of hydroxyl and galloyl groups determine the inhibitory activity of human pancreatic α-amylase in twelve tea polyphenol monomers
11. Optimization and analysis of dual-enzymatic synthesis for the production of linear glucan
12. A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control
13. Catalytic activity enhancement of 1,4-α-glucan branching enzyme by N-terminal modification
14. Cyclodextrin glycosyltransferase-catalyzed products from starch enhance the stability of microencapsulated cinnamaldehyde emulsion
15. Physicochemical characterizations, α-amylase inhibitory activities and inhibitory mechanisms of five bacterial exopolysaccharides
16. Conserved residues at the family and subfamily levels determine enzyme activity and substrate binding in glycoside hydrolase family 13
17. Bifunctional Mutant of Oligo-1,6-glucosidase for the Production of Glucose from Glucose Mother Liquor
18. A new micro-agar dilution method to determine the minimum inhibitory concentration of essential oils against microorganisms
19. Distribution of Aromatic Amino Acid Residues in Substrate-Binding Regions Modulates Substrate Specificity of Microbial Debranching Enzymes
20. Conserved residues Glu and Phe at substrate binding groove of α-1,6-glucanases modulate branch of the product
21. Synthesis, characterization, and application of starch-based adhesives modified with itaconic acid and N-hydroxyethyl acrylamide
22. Structural basis for the cold activation and adaptation of an α-agarase from marine bacterium Catenovulum agarivorans STB13
23. Fabrication of octenyl succinic anhydride starch grafted with folic acid and its loading potential for doxorubicin hydrochloride
24. The N-terminus of 1,4-α-glucan branching enzyme plays an important role in its non-classical secretion in Bacillus subtilis
25. Modification of octenyl succinic anhydride starch by grafting folic acid and its potential as an oral colonic delivery carrier
26. Remarkable improvement in the storage stability of maltodextrin through 1,4-α-glucan branching enzyme modification
27. Short-clustered maltodextrin provides cryoprotection by maintaining cell membrane homeostasis of yeast during frozen storage
28. Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes
29. Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances
30. Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour
31. Highland Barley Starch: Structures, Properties, and Applications
32. Structural Basis for the Cold Activation and Adaptation of an Α-Agarase from Marine Bacterium Catenovulum Agarivorans Stb13
33. Thermostability and catalytic ability enhancements of 1,4-α-glucan branching enzyme by introducing salt bridges at flexible amino acid sites
34. Competitive reaction effect of vinyl acetate on preparation and characterization of thermosetting starch-based wood adhesives grafted by N-methylol acrylamide
35. Mechanistic insights into the improvement of yeast viability by adding short-clustered maltodextrin during long-term frozen storage
36. Preparation and characterization of cationic hyperbranched maltodextrins as potential carrier for siRNA encapsulation
37. Effect of heat-moisture treatment (HMT) on thermal stability of starch gel and the surface adhesiveness of vermicelli
38. Characterization and efficient production of an α‐agarase from marine bacterium Catenovulum maritimum STB14
39. Regulation of Cell Membrane Permeability Enhanced the Non-Classical Secretion of γ-Cyclodextrin Glycosyltransferase in Bacillus subtilis
40. The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products
41. Alternations in the chain length distribution of polysaccharides by adjusting the active sites of the 1,4-α-glucan branching enzyme
42. Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread
43. Physicochemical properties of a new starch from turion of Spirodela polyrhiza
44. Pasting properties and multi-scale structures of Spirodela starch and its comparison with normal corn and rice starch
45. Improving the Product Specificity of Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07 by Removing the Carbohydrate-Binding Module
46. Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review
47. Insight into the regulations of rice protein on the gluten-free bread matrix properties
48. Short-Clustered Maltodextrin Activates Ileal Glucose-Sensing and Induces Glucagon-like Peptide 1 Secretion to Ameliorate Glucose Homeostasis in Type 2 Diabetic Mice
49. Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration
50. Crystal structure of a novel homodimeric D-allulose 3-epimerase from a Clostridia bacterium
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