The mechanism of purple sweet potato anthocyanin extract to reduce the digestion rate and improve the starch digestion characteristics based on dough system
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Reference23 articles.
1. The microstructure of starchy food modulates its digestibility;Tian;Crit. Rev. Food Sci. Nutr.,2019
2. Evaluation of Shandong pancake with sourdough fermentation on the alleviation of type 2 diabetes symptoms in mice;Tang;J. Funct. Foods,2022
3. Anthocyanins as promising molecules and dietary bioactive components against diabetes a - review of recent advances;Gowd;Trends Food Sci. Technol.,2017
4. Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule;Amoako;Food Chem.,2016
5. Recent advances on the biological activities of purple sweet potato anthocyanins;Tang;Food Biosci.,2023
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