Yuxiang Bai

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A Review of the Design and Architecture of Starch-Based Dietary Foods

Yu Wang, Yuxiang Bai, Xiaoxiao Li, 2020 .

Mutations in Amino Acid Residues of Limosilactobacillus reuteri 121 GtfB 4,6-α-Glucanotransferase that Affect Reaction and Product Specificity.

L. Dijkhuizen, Yuxiang Bai, Xiaoxiao Li, 2022, Journal of agricultural and food chemistry.

A new putative plasmodesmata-associated protein, At1g19190, in Arabidopsis

Zhengyu Jin, Yuxiang Bai, Jinpeng Wang, 2011 .

Maltogenic α-amylase hydrolysis of wheat starch granules: mechanism and relation to starch retrogradation

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, Food Hydrocolloids.

Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase.

Zhengyu Jin, Long Chen, Yuxiang Bai, 2022, Carbohydrate polymers.

Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, Food Hydrocolloids.

Phenylalanine476 mutation of pullulanase from Bacillus subtilis str. 168 improves the starch substrate utilization by weakening the product β-cyclodextrin inhibition.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, International journal of biological macromolecules.

Enzymatic synthesis, structure of isomalto/malto-polysaccharides from linear dextrins prepared by retrogradation.

Yuxiang Bai, Xiaoxiao Li, Yanli Wang, 2022, Carbohydrate polymers.

Structure, function and enzymatic synthesis of glucosaccharides assembled mainly by α1 → 6 linkages - A review.

Yuxiang Bai, B. Svensson, Naixiang Xue, 2022, Carbohydrate polymers.

Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan.

Yuxiang Bai, Xiaoxiao Li, B. Svensson, 2022, Journal of agricultural and food chemistry.

Development of pullulanase mutants to enhance starch substrate utilization for efficient production of β-CD.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, International journal of biological macromolecules.

Acrylated Composite Hydrogel Preparation and Adsorption Kinetics of Methylene Blue

Zhengyu Jin, Yaoqi Tian, Yuxiang Bai, 2017, Molecules.

Increasing γ-CD conversion rates by improving thermostability of Bacillus sp. FJAT-44876 γ-CGTase

Yuxiang Bai, Xiaoxiao Li, Danni Zheng, 2022, Food Bioscience.

A Cyclodextrin-Based Controlled Release System in the Simulation of In Vitro Small Intestine

Zhengyu Jin, Yuxiang Bai, Hangyan Ji, 2020, Molecules.

Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, International journal of biological macromolecules.

High-efficiency production of γ-cyclodextrin using β-cyclodextrin as the donor raw material by cyclodextrin opening reactions using recombinant cyclodextrin glycosyltransferase.

Zhengyu Jin, Yaoqi Tian, Xueming Xu, 2018, Carbohydrate polymers.

Impact of Starch Binding Domain Fusion on Activities and Starch Product Structure of 4-α-Glucanotransferase

Š. Janeček, Yuxiang Bai, B. Svensson, 2023, Molecules.

Cycloamylose production from amylomaize by isoamylase and Thermus aquaticus 4-α-glucanotransferase.

Zhengyu Jin, Xueming Xu, Yuxiang Bai, 2014, Carbohydrate polymers.

Synthesis, separation, and purification of glucosyl-β-cyclodextrin by one-pot method.

Zhengyu Jin, Yuxiang Bai, Hangyan Ji, 2019, Journal of food biochemistry.

Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability

L. Dijkhuizen, Zhengyu Jin, Yuxiang Bai, 2022, Food Hydrocolloids.

Application of cyclodextrinase in non‐complexant production of γ‐cyclodextrin

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Biotechnology progress.

Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus.

Zhengyu Jin, Xueming Xu, Yuxiang Bai, 2019, Carbohydrate polymers.

HPTLC Screening of Folic Acid in Food: In Situ Derivatization with Ozone-Induced Fluorescence

Zhengyu Jin, Yuxiang Bai, Yisheng Chen, 2018, Food Analytical Methods.

Chapter 3 Biochemical characterization of Lactobacillus reuteri Glycoside Hydrolase family 70 GtfB type of 4 , 6-α-glucanotransferase enzymes that synthesize soluble dietary starch fibers

H. Leemhuis, L. Dijkhuizen, Zhengyu Jin, 2018 .

Crystal Structure of 4,6-α-Glucanotransferase Supports Diet-Driven Evolution of GH70 Enzymes from α-Amylases in Oral Bacteria.

L. Dijkhuizen, B. Dijkstra, Yuxiang Bai, 2016, Structure.

Structure–function relationships of family GH70 glucansucrase and 4,6-α-glucanotransferase enzymes, and their evolutionary relationships with family GH13 enzymes

L. Dijkhuizen, Yuxiang Bai, T. Pijning, 2016, Cellular and Molecular Life Sciences.

Characterization of 4,6-α-glucanotransferase enzymes and their functional role in Lactobacillus reuteri

Yuxiang Bai, 2016 .

Structure-function relationships of family GH 70 glucansucrase and 4 , 6-α-glucanotransferase enzymes , and their evolutionary relationships with family GH 13 enzymes

L. Dijkhuizen, Yuxiang Bai, T. Pijning, 2016 .

Biochemical Characterization of the Lactobacillus reuteri Glycoside Hydrolase Family 70 GTFB Type of 4,6-α-Glucanotransferase Enzymes That Synthesize Soluble Dietary Starch Fibers

H. Leemhuis, L. Dijkhuizen, Zhengyu Jin, 2015, Applied and Environmental Microbiology.

Biochemical characterization of Lactobacillus reuteri Glycoside Hydrolase family 70 GTFB

H. Leemhuis, L. Dijkhuizen, Zhengyu Jin, 2015 .

Enhancing gel strength of Thermoproteus uzoniensis 4-α-glucanotransferase modified starch by amylosucrase treatment.

Yuxiang Bai, B. Svensson, Yanli Wang, 2022, International journal of biological macromolecules.

Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism

Yuxiang Bai, B. Svensson, Yanli Wang, 2022, Food Hydrocolloids.

Biosynthesis of levan from sucrose using a thermostable levansucrase from Lactobacillus reuteri LTH5448.

Yuxiang Bai, W. Mu, Tao Zhang, 2018, International journal of biological macromolecules.

Physicochemical properties of a high molecular weight levan from Brenneria sp. EniD312.

Yuxiang Bai, W. Mu, Tao Zhang, 2017, International journal of biological macromolecules.

Enzymatic preparation and potential applications of agar oligosaccharides: a review.

Long Chen, Yaoqi Tian, Yuxiang Bai, 2022, Critical reviews in food science and nutrition.

Enhanced Stability of β-Agarase Immobilized on Streptavidin-Coated Fe3O4 Nanoparticles: Effect of Biotin Linker Length

Long Chen, Yuxiang Bai, Chao Qiu, 2022, Industrial & Engineering Chemistry Research.

Improved production of gamma-cyclodextrin from high-concentrated starch using enzyme pretreatment under swelling condition.

Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, 2022, Carbohydrate polymers.

A novel amylolytic enzyme from Palaeococcus ferrophilus with malto-oligosaccharide forming ability belonging to subfamily GH13_20

Zhengyu Jin, Long Chen, Yuxiang Bai, 2021, Food Bioscience.

Biochemical characterization of a highly thermostable amylosucrase from Truepera radiovictrix DSM 17093.

Yuxiang Bai, W. Mu, Tao Zhang, 2018, International journal of biological macromolecules.

Continuous hydrolysis of mango peel pectin for the production of antibacterial pectic oligosaccharides in packed-bed reactor using immobilized polygalacturonase

Long Chen, Xueming Xu, Yuxiang Bai, 2022, Food Bioscience.

Biosynthesis of inulin from sucrose using inulosucrase from Lactobacillus gasseri DSM 20604.

Yuxiang Bai, W. Mu, Tao Zhang, 2017, International journal of biological macromolecules.

Deciphering the structural and functional characteristics of an innovative small cluster branched α-glucan produced by sequential enzymatic synthesis.

Yuxiang Bai, Yanli Wang, Jialin Liu, 2023, Carbohydrate polymers.

Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Carbohydrate polymers.

Characterization of the 4,6-α-glucanotransferase GTFB enzyme of Lactobacillus reuteri 121 isolated from inclusion bodies

L. Dijkhuizen, Zhengyu Jin, Yuxiang Bai, 2015, BMC Biotechnology.

Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2022, LWT.

A Novel Cyclodextrin-Functionalized Hybrid Silicon Wastewater Nano-Adsorbent Material and Its Adsorption Properties

Zhengyu Jin, Yuxiang Bai, Chao Qiu, 2018, Molecules.

Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications.

Long Chen, D. Mcclements, Yuxiang Bai, 2022, Critical reviews in food science and nutrition.

Cost-effective and controllable synthesis of isomalto/malto-polysaccharides from β-cyclodextrin by combined action of cyclodextrinase and 4,6-α-glucanotransferase GtfB.

Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, 2023, Carbohydrate Polymers.

Lactobacillus reuteri Strains Convert Starch and Maltodextrins into Homoexopolysaccharides Using an Extracellular and Cell-Associated 4,6-α-Glucanotransferase.

L. Dijkhuizen, Yuxiang Bai, T. Pijning, 2016, Journal of agricultural and food chemistry.

Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases.

L. Dijkhuizen, Yuxiang Bai, Xiaoxiao Li, 2023, Critical reviews in food science and nutrition.

Structural basis for the roles of starch and sucrose in homo-exopolysaccharide formation by Lactobacillus reuteri 35-5.

L. Dijkhuizen, Yuxiang Bai, G. Gerwig, 2016, Carbohydrate polymers.

Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake

Yuxiang Bai, Xiaoxiao Li, Yanli Wang, 2023, Food Research International.

Regulation of multi-scale structures and retrogradation property of A- and B-type wheat starch granules with maltogenic α-amylase.

Yuxiang Bai, Xiaoxiao Li, Yitan Zhai, 2023, International Journal of Biological Macromolecules.

Natural antimicrobial oligosaccharides in the food industry.

Long Chen, Yuxiang Bai, Chao Qiu, 2022, International journal of food microbiology.

A Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Journal of agricultural and food chemistry.

Characterization of 4,6-α-glucanotransferase enzymes and their functional role in Lactobacillus reuteri

Yuxiang Bai, 2016 .

Structure–function relationships of family GH70 glucansucrase and 4,6-α-glucanotransferase enzymes, and their evolutionary relationships with family GH13 enzymes

L. Dijkhuizen, Yuxiang Bai, T. Pijning, 2016, Cellular and Molecular Life Sciences.

University of Groningen Structure-function relationships of family GH70 glucansucrase and 4,6-α-glucanotransferase enzymes, and their evolutionary relationships with family GH13 enzymes

L. Dijkhuizen, Yuxiang Bai, T. Pijning, 2016 .

Insights into the Structure-Function Relationship of GH70 GtfB α-Glucanotransferases from the Crystal Structure and Molecular Dynamic Simulation of a Newly Characterized Limosilactobacillus reuteri N1 GtfB Enzyme.

L. Dijkhuizen, Yuxiang Bai, Xiaoxiao Li, 2024, Journal of agricultural and food chemistry.