Mechanistic insights into α-amylase inhibition, binding affinity and structural changes upon interaction with gallic acid
- DOI
- 10.1016/j.foodhyd.2023.109467
- Published
- 2024-03
- Container
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodhyd.2023.109467,
title = {Mechanistic insights into α-amylase inhibition, binding affinity and structural changes upon interaction with gallic acid},
author = {Yanyi Huang and Samantha J. Richardson and Charles S. Brennan and Stefan Kasapis},
year = {2024},
journal = {Food Hydrocolloids},
doi = {10.1016/j.foodhyd.2023.109467},
url = {https://doi.org/10.1016/j.foodhyd.2023.109467}
}RIS
TY - JOUR TI - Mechanistic insights into α-amylase inhibition, binding affinity and structural changes upon interaction with gallic acid AU - Yanyi Huang AU - Samantha J. Richardson AU - Charles S. Brennan AU - Stefan Kasapis PY - 2024 JO - Food Hydrocolloids DO - 10.1016/j.foodhyd.2023.109467 UR - https://doi.org/10.1016/j.foodhyd.2023.109467 ER -
APA
Huang, Y., Richardson, S. J., Brennan, C. S., & Kasapis, S. (2024). Mechanistic insights into α-amylase inhibition, binding affinity and structural changes upon interaction with gallic acid. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2023.109467
Source records
- crossref · retrieved 2026-09-26T01:53:15.722Z