Review
Open access
Sep 2026
Enzymatic Modification of Potato Starch: Starch-Acting Enzyme Resources, Structure–Function Relationships and Value-Added Applications
Potato (Solanum tuberosum L.) starch is valued for its large granules, high paste viscosity, and neutral taste, yet its gelatinized form is rapidly digested and its native granules resist enzymatic attack. This review synthesizes peer-reviewed studies indexed in Scopus, Web of Science, PubMed, Crossref, and Google Scho...
Shi-Gui Li, Chen-Xi Dong, Jiang-Wei Yang et al.
· Foods · 0 citations