Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes.

Peng J, Huang K, Huang M, Cao H

DOI: 10.1111/1750-3841.71461
Published: 2026 Sep
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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BibTeX

@article{allodium:10.1111/1750-3841.71461,
  title = {Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes.},
  author = {Peng J and Huang K and Huang M and Cao H},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71461},
  url = {https://doi.org/10.1111/1750-3841.71461}
}

RIS

TY  - JOUR
TI  - Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes.
AU  - Peng J
AU  - Huang K
AU  - Huang M
AU  - Cao H
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71461
UR  - https://doi.org/10.1111/1750-3841.71461
ER  -

APA

J, P., K, H., M, H., & H, C. (2026). Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes.. Journal of food science. https://doi.org/10.1111/1750-3841.71461

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pubmed · retrieved 2026-09-25T23:18:33.815Z