Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent

por Zinck, Signe Schram, Christensen, Stefan Jarl, Sørensen, Ole Bandsholm, Svensson, Birte, Meyer, Anne S.
Publicado 2023

Impact of Starch Binding Domain Fusion on Activities and Starch Product Structure of 4-α-Glucanotransferase

por Wang, Yu, Wu, Yazhen, Christensen, Stefan Jarl, Janeček, Štefan, Bai, Yuxiang, Møller, Marie Sofie, Svensson, Birte
Publicado 2023