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Critical Reviews in Food Science and Nutrition Volume 60, 2020 - Issue 1
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Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract

Joana GangoitiMicrobial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands;
,
Sarah F. CorwinWhistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA;
,
Lisa M. LamotheNestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, Switzerland
,
Christina VafiadiNestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, SwitzerlandCorrespondence[email protected]
,
Bruce R. HamakerWhistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA; Correspondence[email protected]
&
Lubbert DijkhuizenMicrobial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands; Correspondence[email protected]
Pages 123-146 | Published online: 11 Dec 2018

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Xiaoxiao Li, Yu Wang, Jing Wu, Zhengyu Jin, Lubbert Dijkhuizen, Birte Svensson & Yuxiang Bai. (2023) Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases. Critical Reviews in Food Science and Nutrition 0:0, pages 1-14.
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