Siyu Mu

Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties

Dan Li, Xuexia Fu, Siyu Mu et al. · International Journal of Biological Macromolecules · 2021 · 31 citations

Biosynthesis, Engineering, Digestible Properties +7

Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles

Xiangqing Ji, Cheng Zeng, Yang DingKuan et al. · Journal of Cereal Science · 2022 · 16 citations

Food Chemistry, Cooked Noodles, Raw Dough +8

Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

Yicheng Huang, Meiqiao Zhong, Siyu Mu et al. · European Food Research and Technology · 2022 · 13 citations

Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1

Xiaolei Li, Yong Wang, Siyu Mu et al. · Food Bioscience · 2021 · 12 citations

Biosynthesis, Engineering, Geobacillus Sp +8

Modeling and operation strategy of nuclear power plant with electric heat storage in the ancillary service market

Haixin Wang, Siyu Mu, Gen Li et al. · Nuclear Engineering and Design · 2023 · 12 citations