The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities-Reference-Cited by-同舟云学术

The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities

Published:2019-01 Issue: Volume:99 Page:202-208
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yuris Anynda^ORCID,Hardacre Allan Keith,Goh Kelvin Kim Tha^ORCID,Matia-Merino Lara^ORCID

Funder

Massey University's College of Health for Anynda Yuris

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Physical and catalytic properties of α-amylase from Tenebrio molitor L. larvae;Buonocore;Biochemical Journal,1976

4. A study of the influence of a number of factors upon the stability and upon the activity of pancreatic amylase;Caldwell;Journal of the American Chemical Society,1953

5. Chemical modification, antioxidant and α-amylase inhibitory activities of corn silk polysaccharides;Chen;Carbohydrate Polymers,2013

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