26 results on '"Lee, Byung-Hoo"'
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2. Efficient biotransformation of naringenin to naringenin α-glucoside, a novel α-glucosidase inhibitor, by amylosucrase from Deinococcus wulumuquiensis
3. The branching ratio of enzymatically synthesized α-glucans impacts microbiome and metabolic outcomes of in vitro fecal fermentation
4. α-Glucan-type exopolysaccharides with varied linkage patterns: Mitigating post-prandial glucose spike and prolonging the glycemic response
5. Slow digestion properties of long-sized isomaltooligosaccharides synthesized by a transglucosidase from Thermoanaerobacter thermocopriae
6. Production of highly branched α-limit dextrins with enhanced slow digestibility by various glycogen-branching enzymes
7. Bifidogenic property of enzymatically synthesized water-insoluble α-glucans with different α-1,6 branching ratio
8. New insights suggest isomaltooligosaccharides are slowly digestible carbohydrates, rather than dietary fibers, at constitutive mammalian α-glucosidase levels
9. Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
10. Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties
11. Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo
12. Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY
13. Impact of static and dynamic modes of semi-dry heat reaction on the characteristics of starch citrates
14. Increasing the dietary fiber contents in isomaltooligosaccharides by dextransucrase reaction with sucrose as a glucosyl donor
15. Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility
16. Characterization of rice starch gels reinforced with enzymatically-produced resistant starch
17. Optimization of in vitro carbohydrate digestion by mammalian mucosal α-glucosidases and its applications to hydrolyze the various sources of starches
18. Green process development for apple-peel pectin production by organic acid extraction
19. Effects of raw potato starch on body weight with controlled glucose delivery
20. Amelioration of obesity in high-fat diet-fed mice by chestnut starch modified by amylosucrase from Deinococcus geothermalis
21. Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus
22. Optimization of leucrose production by dextransucrase from Streptococcus mutans and its application as an adipogenesis regulator
23. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides
24. Small intestine mucosal α-glucosidase: A missing feature of in vitro starch digestibility
25. Enzymatic synthesis of 2-deoxyglucose-containing maltooligosaccharides for tracing the location of glucose absorption from starch digestion
26. Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources
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