Glucose adsorption and α-amylase activity inhibition mechanism of insoluble dietary fiber: Comparison of structural and microrheological properties of three different modified coconut residue fibers
Yaoyao Tan, Shuxian Li, Congfa Li, Sixin Liu
Topics & Concepts
MicrorheologyAmylaseChemistryAdsorptionResidue (chemistry)Food scienceBiochemistryEnzymeOrganic chemistryMaterials scienceRheologyComposite materialFood composition and propertiesProteins in Food SystemsNanocomposite Films for Food Packaging