Recent progress in understanding the structural characteristics of fucoidan and its effects on food matrix functionality and starch digestibility

作者：Supaluck Kraithong, Nasuha Bunyameen, Yonghong Liu, Papungkorn Sangsawad, Xiang Shi, Suyong Lee · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146663 · 被引用次数：4 · 研究领域：Seaweed-derived Bioactive Compounds、Microbial Metabolites in Food Biotechnology、Protein Hydrolysis and Bioactive Peptides