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20 积分 2024-02-06 加入
Pseudomonas cellulose-binding domains mediate their effects by increasing enzyme substrate proximity
2天前
已完结
Preferential and rapid degradation of raw rice starch by an α-amylase of glycoside hydrolase subfamily GH13_37
2天前
已完结
Identification and Phylogenetic Characterization of a New Subfamily of α-Amylase Enzymes from Marine Microorganisms
24天前
已完结
Preferential and rapid degradation of raw rice starch by an α-amylase of glycoside hydrolase subfamily GH13_37
24天前
已完结
Deciphering molecular interaction and digestibility in retrogradation of amylopectin gel networks
1个月前
已完结
The roles of amylose and amylopectin in the gelation and retrogradation of starch
1个月前
已完结
Preparation, Structure, and Properties of Enzymatically‐Hydrolyzed Starch for Slowing Down the Retrogradation of High Starchy Foods
1个月前
已完结
β-Amylase: General Properties, Mechanism and Panorama of Applications by Immobilization on Nano-Structures
1个月前
已完结
Gelation mechanism and rheological properties of rice starch
2个月前
已关闭
Microbial Starch‐Converting Enzymes: Recent Insights and Perspectives
3个月前
已完结
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