Importance of C-Terminal Extension in Thermophilic 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02 von Ban, Xiaofeng, Li, Caiming, Zhang, Yuzhu, Gu, Zhengbiao, Cheng, Li, Hong, Yan, Li, Zhaofeng

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Highland Barley Starch: Structures, Properties, and Applications von Xie, Jingjing, Hong, Yan, Gu, Zhengbiao, Cheng, Li, Li, Zhaofeng, Li, Caiming, Ban, Xiaofeng

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Insights into the thermostability and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04 von Xie, Xiaofang, Ban, Xiaofeng, Gu, Zhengbiao, Li, Caiming, Hong, Yan, Cheng, Li, Li, Zhaofeng

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Catalytic Mode and Product Specificity of an α-Agarase Reveal Its Direct Catalysis for the Production of Agarooligosaccharides von Zeng, Xiaofeng, Tian, Yixiong, Kong, Haocun, Li, Zhaofeng, Gu, Zhengbiao, Li, Caiming, Hong, Yan, Cheng, Li, Ban, Xiaofeng

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Catalytic activity enhancement of 1,4-α-glucan branching enzyme by N-terminal modification von Fan, Wenjuan, Li, Zhaofeng, Li, Caiming, Gu, Zhengbiao, Hong, Yan, Cheng, Li, Ban, Xiaofeng

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Characterization and efficient production of an α‐agarase from marine bacterium Catenovulum maritimum STB14 von You, Yuxian, Xie, Wenyan, Li, Caiming, Gu, Zhengbiao, Ban, Xiaofeng, Zhang, Feng, Li, Zhaofeng

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Calcium Ion Contribution to Thermostability of Cyclodextrin Glycosyltransferase Is Closely Related to Calcium-Binding Site CaIII von Li, Caiming, Ban, Xiaofeng, Gu, Zhengbiao, Li, Zhaofeng

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Carbohydrate-Binding Module and Linker Allow Cold Adaptation and Salt Tolerance of Maltopentaose-Forming Amylase From Marine Bacterium Saccharophagus degradans 2-40T von Ding, Ning, Zhao, Boyang, Ban, Xiaofeng, Li, Caiming, Venkataram Prasad, B. V., Gu, Zhengbiao, Li, Zhaofeng

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Evolutionary Stability of Salt Bridges Hints Its Contribution to Stability of Proteins von Ban, Xiaofeng, Lahiri, Pratik, Dhoble, Abhishek S., Li, Dan, Gu, Zhengbiao, Li, Caiming, Cheng, Li, Hong, Yan, Li, Zhaofeng, Kaustubh, Bhalerao

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Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07 von Wang, Yinglan, Li, Caiming, Ban, Xiaofeng, Gu, Zhengbiao, Hong, Yan, Cheng, Li, Li, Zhaofeng

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Substrate Selectivity of a Novel Amylo-α-1,6-glucosidase from Thermococcus gammatolerans STB12 von Wang, Yamei, Tian, Yixiong, Ban, Xiaofeng, Li, Caiming, Hong, Yan, Cheng, Li, Gu, Zhengbiao, Li, Zhaofeng

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Mutations enhance β-cyclodextrin specificity of cyclodextrin glycosyltransferase from Bacillus circulans von Li, Zhaofeng, Ban, Xiaofeng, Gu, Zhengbiao, Li, Caiming, Huang, Min, Hong, Yan, Cheng, Li

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Beneficial Effects of Three Dietary Cyclodextrins on Preventing Fat Accumulation and Remodeling Gut Microbiota in Mice Fed a High-Fat Diet von Zhu, Tong, Zhang, Baixi, Feng, Yan, Li, Zhaofeng, Tang, Xiaoshu, Ban, Xiaofeng, Kong, Haocun, Li, Caiming

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Modulation of Flexible Loops in Catalytic Cavities Reveals the Thermal Activation Mechanism of a Glycogen-Debranching Enzyme von Tian, Yixiong, Ban, Xiaofeng, Li, Caiming, Gu, Zhengbiao, Li, Zhaofeng

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Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes von Sun, Shenglin, Hong, Yan, Gu, Zhengbiao, Cheng, Li, Ban, Xiaofeng, Li, Zhaofeng, Li, Caiming

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Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum von Li, Yang, Li, Caiming, Ban, Xiaofeng, Cheng, Li, Hong, Yan, Gu, Zhengbiao, Li, Zhaofeng

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Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch von Yang, Jie, Gu, Zhengbiao, Cheng, Li, Li, Zhaofeng, Li, Caiming, Ban, Xiaofeng, Hong, Yan

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Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration von Zhang, Jiayan, Kong, Haocun, Li, Caiming, Ban, Xiaofeng, Gu, Zhengbiao, Li, Zhaofeng

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Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio von Zhang, Jiayan, Kong, Haocun, Ban, Xiaofeng, Li, Caiming, Gu, Zhengbiao, Li, Zhaofeng

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Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread von Zhao, Fangfang, Li, Yang, Li, Caiming, Ban, Xiaofeng, Cheng, Li, Hong, Yan, Gu, Zhengbiao, Li, Zhaofeng

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