Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch

Publication date: Available online 4 January 2021Source: Food HydrocolloidsAuthor(s): Yeming Bai, Sharat Atluri, Zhongwei Zhang, Michael J. Gidley, Enpeng Li, Robert G. Gilbert

Source: Food Hydrocolloids - January 4, 2021 Category: Food Science Source Type: research