Quality and glycemic index improvement of steamed bread by incorporating two phenolic acids and its mechanistic insights
The data obtained suggest that the incorporation of FA and CGA can not only improve the texture of steamed bread, but also effectively inhibit α-amylase activity, thereby providing insights into the mechanism by which phenolic acids reduce the GI. © 2025 Society of Chemical Industry.
Authors
- Guangkun Lian (ORCID: https://orcid.org/0000-0003-4401-1804)
- Junli Lv (ORCID: https://orcid.org/0000-0002-2951-6612)
- Jiangang Niu (ORCID: https://orcid.org/0000-0001-8212-8160)
- Yunxia Zhang (ORCID: https://orcid.org/0009-0008-2943-4722)
Institutions
- Inner Mongolia University of Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-20
- DOI
- https://doi.org/10.1002/jsfa.70266
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00