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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Autori principali:	Chen Zhang, Chu-Yun Wu, Shi-Qi Qian, Yu-Yan Zhang, Ya-Li Liu, Xin-Yu Li, Shi-Yi Wang, Jian-Ya Qian
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-08-01
Serie:	Foods
Soggetti:	porous starch melting enzymatic hydrolysis encapsulation structure
Accesso online:	https://www.mdpi.com/2304-8158/14/17/2984
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