Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies-Reference-Cited by-同舟云学术

Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies

Published:2021-10 Issue: Volume:150 Page:112023
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Siahbalaei Roghayeh,Kavoosi Gholamreza^ORCID,Noroozi Mostafa

Funder

Shiraz University

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Fatty acid content and chemical composition of fresh water microalgae;Algren;Journal of Phycology,1992

3. Effect of coffee roasting on in vitro α-glucosidase activity: Inhibition and mechanism of action;Alongi;Food Research International,2018

4. Microalgae for high-value products towards human health and nutrition;Barkia;Marine Drugs,2019

5. Algal proteins: Extraction, application, and challenges concerning production;Bleakley;Foods,2017

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