Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor

Liu, Tingting; Gu, Yao; Waleed, AL-Ansi; Wang, Li; Li, Yan; Qian, Haifeng

doi:10.1016/j.tifs.2024.104397

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104397

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Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor

Tingting Liu,

Yao Gu,

AL-Ansi Waleed

et al.

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Cited by 3 publications

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Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor

Cited by 3 publications

References 112 publications

Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron

Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron

Effects of adding proteins from different sources during heat-moisture treatment on corn starch structure, physicochemical and in vitro digestibility

Analysis of the performances of various controllers adopted in the biomedical field for blood glucose regulation: a case study of the type-1 diabetes

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