Ke-Ke Zhang

Microbial fermentation-mediated starch modification: Structural evolution, mechanistic insights, traditional application and future perspectives.

Native starch has intrinsic drawbacks, including retrogradation, syneresis, poor shear stability, weak texture, and low viscosity, which restrict its applications in the food industry worldwide. Fermentation is a mild and sustainable modification method that can reduce retrogradation and syneresis, improve rheological,...