Enhancing Foamability of Oat Milk with In Situ Generated Cyclodextrins
The increasing popularity of oat milk is hindered by its inferior foaming performance, particularly as “clean-label” requirements restrict the use
A forum for researchers, students and applicants in the field of cyclodextrin technology
The increasing popularity of oat milk is hindered by its inferior foaming performance, particularly as “clean-label” requirements restrict the use
The advantages of γ-cyclodextrin (γ-CD) include its high solubility, ability to form inclusion complexes with various poorly water-soluble molecules, and
Cyclodextrin-glucosyl-transferase (CGTase) is amongst the most important enzymes used in CD biosynthesis. However, the bioproduction of CDs still faces challenges
Product selection in the dynamic enzymatic synthesis of cyclodextrins can be controlled by changing the pH. Using cyclodextrin glucanotransferase to