Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion
In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure...
| Glavni autori: | , , |
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| Format: | Članak |
| Jezik: | English |
| Izdano: |
MDPI AG
2025-01-01
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| Serija: | Foods |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2304-8158/14/2/233 |