Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase

Holocellulose Nanofibers from Insoluble Polysaccharides of Okara by Mild Alkali Planetary Ball Milling: Structural Characteristics and Emulsifying Properties

(2021) Tao Yang et al.   FOOD HYDROCOLLOIDS

Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase

(2021) Yang Yang et al.   FOOD CHEMISTRY

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

(2020) Arun K. Das et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

(2020) Hongjie Dai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nut consumption and type 2 diabetes risk: a systematic review and meta-analysis of observational studies

(2020) Nerea Becerra-Tomás et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review

(2020) Konstantinos Papoutsis et al.   FOOD CHEMISTRY

Fabrication of ovalbumin-burdock polysaccharide complexes as interfacial stabilizers for nanostructured lipid carriers: Effects of high-intensity ultrasound treatment

(2020) Wu Shanshan et al.   FOOD HYDROCOLLOIDS

Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties

(2020) Nan Wang et al.   FOOD CHEMISTRY

Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment

(2019) Yaqing Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent trends and applications of cellulose nanocrystals in food industry

(2019) Ruojun Mu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose

(2018) Glen M. DeLoid et al.   ACS Nano

Cellulose nanocrystals (CNCs) with different crystalline allomorph for oil in water Pickering emulsions

(2018) Xia Li et al.   CARBOHYDRATE POLYMERS

Interaction of cellulose nanocrystals and amylase: Its influence on enzyme activity and resistant starch content

(2018) Na Ji et al.   FOOD CHEMISTRY

Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

(2018) Fu Liu et al.   FOOD HYDROCOLLOIDS

Inhibition of α-glucosidase and α-amylase by flavonoid glycosides from Lu'an GuaPian tea: molecular docking and interaction mechanism

(2018) Fang Hua et al.   Food & Function

Structural characterization of a novel acidic polysaccharide from Rosa roxburghii Tratt fruit and its α-glucosidase inhibitory activity

(2018) Lei Wang et al.   Food & Function

In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticles

(2018) Suisui Jiang et al.   Food & Function

Innovative Nanofibrillated Cellulose from Rice Straw as Dietary Fiber for Enhanced Health Benefits Prepared by a Green and Scale Production Method

(2018) Jiai Yan et al.   ACS Sustainable Chemistry & Engineering

Green Preparation of Cellulose Nanocrystal and Its Application

(2018) Xingya Kang et al.   ACS Sustainable Chemistry & Engineering

Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity

(2018) Jin Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

(2018) Yong-Shuai Ma et al.   FOOD CHEMISTRY

Preparation and characterization of the ribbon-like cellulose nanocrystals by the cellulase enzymolysis of cotton pulp fibers

(2018) Xiao-Quan Chen et al.   CARBOHYDRATE POLYMERS

Inhibition of α-amylase and amyloglucosidase by nanocrystalline cellulose and spectroscopic analysis of their binding interaction mechanism

(2018) John Nsor-Atindana et al.   FOOD HYDROCOLLOIDS

Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch

(2017) Long Chen et al.   FOOD HYDROCOLLOIDS

Preparation of cellulose nanocrystals from asparagus ( Asparagus officinalis L.) and their applications to palm oil/water Pickering emulsion

(2016) Wenhang Wang et al.   CARBOHYDRATE POLYMERS

Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications

(2015) Sushil Dhital et al.   CARBOHYDRATE POLYMERS

Combining biomass wet disk milling and endoglucanase/β-glucosidase hydrolysis for the production of cellulose nanocrystals

(2015) Ricardo Sposina Sobral Teixeira et al.   CARBOHYDRATE POLYMERS

The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase

(2015) Xin Cai et al.   FOOD CHEMISTRY

Comparative evaluation of tannic acid inhibiting α-glucosidase and trypsin

(2015) Huizhi Xiao et al.   FOOD RESEARCH INTERNATIONAL

Systematic investigation on the interaction of bovine serum albumin with ZnO nanoparticles using fluorescence spectroscopy

(2012) A. Bhogale et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Analysis of starch amylolysis using plots for first-order kinetics

(2011) Peter J. Butterworth et al.   CARBOHYDRATE POLYMERS

Mechanism and conformational studies of farrerol binding to bovine serum albumin by spectroscopic methods

(2011) Guowen Zhang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Study on the Interaction between 3 Flavonoid Compounds and α-Amylase by Fluorescence Spectroscopy and Enzymatic Kinetics

(2009) Y. Li et al.   JOURNAL OF FOOD SCIENCE