研究论文
The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking
Nian X. Sun, Jiayan Xie, Bing Zheng, Jianhua Xie, Yi Chen, Xiaobo Hu, Qiang Yu
Nanchang University State Key Laboratory of Food Science and Technology
来源Food Chemistry
年份2023
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参考文献 42
Sites, rates, and limits of starch digestion and glucose metabolism in growing cattle1
被引 274G. B. Huntington, D. L. Harmon, Chris Richards · Journal of Animal Science · 2006
Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase
被引 465Elena Lo Piparo, Holger Scheib, Nathalie Frei · Journal of Medicinal Chemistry · 2008
Ethanol Effect on the Structure of β-Lactoglobulin B and Its Ligand Binding
被引 24Seyed Habib-Allah Mousavi, Jean‐Marc Chobert, Abdol‐Khalegh Bordbar · Journal of Agricultural and Food Chemistry · 2008
此处列出前 3 条
引用本文 62
Inhibition of α-amylase activity by quercetin via multi-spectroscopic and molecular docking approaches
被引 38Meigui Huang, Qiao Xiao, Yonghong Li · Food Bioscience · 2024
Interaction mechanism and binding mode between different polyphenols and gellan gum
被引 36Shiqi Xu, Hanxiong Liu, Jia‐Nan Yan · Food Hydrocolloids · 2024
Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception
被引 33Dandan Pu, Ruixin Meng, Kaina Qiao · Food Research International · 2024
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