Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers.
- DOI
- 10.1016/j.foodchem.2026.148043
- Published
- 2026 Mar 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.148043,
title = {Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers.},
author = {Kong H and Wu K and Li Z and Gu Z and Kang L and Ban X and Hong Y and Cheng L and Li C},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.148043},
url = {https://doi.org/10.1016/j.foodchem.2026.148043}
}RIS
TY - JOUR TI - Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers. AU - Kong H AU - Wu K AU - Li Z AU - Gu Z AU - Kang L AU - Ban X AU - Hong Y AU - Cheng L AU - Li C PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.148043 UR - https://doi.org/10.1016/j.foodchem.2026.148043 ER -
APA
H, K., K, W., Z, L., Z, G., L, K., X, B., Y, H., L, C., & C, L. (2026). Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.148043
Source records
- pubmed · retrieved 2026-09-26T10:42:39.976Z