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Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology|October 12, 2017
[Transcriptome analysis of Pichia pastoris in response to ethanol stress]Peng Gao, Jian Ding, Xu Zhang, et al.
Carbohydrate Polymers|June 1, 2024
Glycerol-driven adaptive evolution for the production of low-molecular-weight Welan gum: Characterization and activity evaluationYuying Wang, Minjie Gao, Shengyong Zhu, et al.
Food Chemistry|January 5, 2021
Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and propertiesYing Liang, Zhuoting Qu, Mei Liu, et al.
International Journal of Food Sciences and Nutrition|April 19, 2021
Metabolic profiles of oligosaccharides derived from four microbial polysaccharides by faecal inocula from type 2 diabetes patientsJingjing Xu, Weibao Liu, Jianrong Wu, et al.
Carbohydrate Polymers|January 4, 2022
Production of prebiotic gellan oligosaccharides based on the irradiation treatment and acid hydrolysis of gellan gumMinjie Gao, Hongyu Li, Tianyi Yang, et al.
Food Chemistry|February 28, 2016
Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-κ-carrageenan nanoparticlesJie Long, Enbo Xu, Xingfei Li, et al.
Carbohydrate Polymers|March 15, 2022
Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferaseHangyan Ji, Yuxiang Bai, Yixi Liu, et al.
International Journal of Biological Macromolecules|May 27, 2021
Efficient endo-β-1,3-glucanase expression in Pichia pastoris for co-culture with Agrobacterium sp. for direct curdlan oligosaccharide productionMinjie Gao, Guoshuai Yang, Feifei Li, et al.
Bioresource Technology|May 22, 2021
One-step production of functional branched oligoglucosides with coupled fermentation of Pichia pastoris GS115 and Sclerotium rolfsii WSH-G01Minjie Gao, Ying Xu, Guoshuai Yang, et al.
Critical Reviews in Food Science and Nutrition|October 19, 2022
Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applicationsHangyan Ji, Jialin Liu, David Julian McClements, et al.
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