Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification

In this study, critical melting followed by freeze–thaw (CMFT) pretreatment was employed as an effective strategy to partially weaken and modify the surface structure of starch, enhancing enzymatic hydrolysis (EH) for porous starch preparation. Compared with EH alone, the CMFT + EH treatment synergi...

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書誌詳細

出版年:	Foods
主要な著者:	Chen Zhang, Chu-Yun Wu, Shi-Qi Qian, Yu-Yan Zhang, Ya-Li Liu, Xin-Yu Li, Shi-Yi Wang, Jian-Ya Qian
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2025-08-01
主題:	porous starch melting enzymatic hydrolysis encapsulation structure
オンライン･アクセス:	https://www.mdpi.com/2304-8158/14/17/2984