Inhibition of starch digestion by phenolic acids with a cinnamic acid backbone: Structural requirements for the inhibition of α-amylase and α-glucosidase-Reference-Cited by-同舟云学术

Inhibition of starch digestion by phenolic acids with a cinnamic acid backbone: Structural requirements for the inhibition of α-amylase and α-glucosidase

Published:2024-03 Issue: Volume:435 Page:137499
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Meihui,Zhu Song,Huang Dejian,Tao Xiumei,Li Yue

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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4. Mechanism of bridging and interfering effects of tea polyphenols on starch molecules;Chen;Journal of Food Processing and Preservation,2020

5. Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation;Dai;International Journal of Biological Macromolecules,2018

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