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...
| Autori principali: | , , |
|---|---|
| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
MDPI AG
2025-01-01
|
| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/14/2/233 |