The digestibility of mulberry fruit polysaccharides and its impact on lipolysis under simulated saliva, gastric and intestinal conditions

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 171-178

  Chen, Chun ^a   Zhang, Bin ^a,b   Fu, Xiong ^a   You, Li Jun ^a   Abbasi, Arshad Mehmood ^a,c   Liu, Rui Hai ^a,d  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b PURDUE UNIVERSITY   (United States)

^c COMSATS Institute of Information Technology ^*  (Pakistan)

^d Cornell University ^*  (United States)

Author keywords

Antioxidant; Digesibility; Molecular weight; Morus nigra L.; Polysaccharides

Indexed keywords

BODY FLUIDS; FRUITS; GLUCOSE; MOLECULAR WEIGHT; PLANTS (BOTANY);

CONDITION; DIGESIBILITY; GASTRIC JUICE; GASTROINTESTINAL DIGESTION; GLYCOSIDIC BOND; LIPID DIGESTIONS; MORI NIGRA L; MORUS NIGRA; REDUCING ENDS; SALIVARY AMYLASE;

POLYSACCHARIDES;

EID: 84959545693     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.02.033     Document Type: Article

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