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Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers.

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Title: Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers.
Authors: Kong H; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Institute of Future Food Technology, JITRI, Yixing 214200, China., Wu K; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Li Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Institute of Future Food Technology, JITRI, Yixing 214200, China., Gu Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Kang L; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences (Northeast Agriculture Research Center of China), Changchun 130033, China., Ban X; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Hong Y; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Cheng L; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Li C; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: licaiming2009@126.com.
Source: Food chemistry [Food Chem] 2026 Mar 30; Vol. 506, pp. 148043. Date of Electronic Publication: 2026 Jan 18.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers.
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  Data: <searchLink fieldCode="AU" term="%22Kong+H%22">Kong H</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Institute of Future Food Technology, JITRI, Yixing 214200, China.<br /><searchLink fieldCode="AU" term="%22Wu+K%22">Wu K</searchLink>; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Li+Z%22">Li Z</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Institute of Future Food Technology, JITRI, Yixing 214200, China.<br /><searchLink fieldCode="AU" term="%22Gu+Z%22">Gu Z</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Kang+L%22">Kang L</searchLink>; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences (Northeast Agriculture Research Center of China), Changchun 130033, China.<br /><searchLink fieldCode="AU" term="%22Ban+X%22">Ban X</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Hong+Y%22">Hong Y</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Cheng+L%22">Cheng L</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Li+C%22">Li C</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: licaiming2009@126.com.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Mar 30; Vol. 506, pp. 148043. <i>Date of Electronic Publication: </i>2026 Jan 18.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.148043
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              Text: 2026 Mar 30
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