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Cited article:

Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers

Haocun Kong, Kunrong Wu, Zhaofeng Li, Zhengbiao Gu, Lining Kang, Xiaofeng Ban, Yan Hong, Li Cheng and Caiming Li
Food Chemistry 506 148043 (2026)
https://doi.org/10.1016/j.foodchem.2026.148043