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Food Chemistry|February 2, 2023
Conserved residues Glu and Phe at substrate binding groove of α-1,6-glucanases modulate branch of the productShixia Xi, Xiaofeng Ban, Haocun Kong, et al.
Carbohydrate Polymers|June 20, 2022
Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydrationJiayan Zhang, Haocun Kong, Caiming Li, et al.
Journal of Agricultural and Food Chemistry|July 18, 2023
Distribution of Aromatic Amino Acid Residues in Substrate-Binding Regions Modulates Substrate Specificity of Microbial Debranching EnzymesYixiong Tian, Haocun Kong, Xiaofeng Ban, et al.
International Journal of Biological Macromolecules|September 20, 2023
Conserved residues at the family and subfamily levels determine enzyme activity and substrate binding in glycoside hydrolase family 13Shixia Xi, Xiaofeng Ban, Haocun Kong, et al.
International Journal of Biological Macromolecules|April 24, 2025
C-terminal domains of β-galactosidase from Paenibacillus macquariensis modulate product distribution by altering substrate binding conformationZiqian Zhang, Haocun Kong, Xiaofeng Ban, et al.
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