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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 33
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The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors

Qianzhu Lina State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Chao Qiua State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Xiaojing Lib College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, ChinaView further author information
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Shangyuan Sangc College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, ChinaView further author information
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David Julian McClementsd Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USAORCID Iconhttps://orcid.org/0000-0002-9016-1291View further author information
ORCID Icon,
Long Chena State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Jie Longa State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Aiquan Jiaoa State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Yaoqi Tiana State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaORCID Iconhttps://orcid.org/0000-0001-5693-8872View further author information
ORCID Icon &
Zhengyu Jina State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-7802-9722View further author information
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Pages 12126-12135 | Published online: 13 Jul 2022

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