Jifan Zhang

α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates

Jifan Zhang, Caixia Li, Guidan Wang et al. · Food Research International · 2022 · 40 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins

Jifan Zhang, Shuangshuang Li, Xuebo Liu et al. · Food Research International · 2022 · 28 citations

Life Sciences, Biochemistry, Enzyme Mechanism +16

Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates

Fangting Bai, Yueyi Wang, Shanbo Zhang et al. · LWT · 2020 · 19 citations

Life Sciences, Biochemistry, Pharmacology +10

Enzymolysis Modes Trigger Diversity in Inhibitor‐α‐Amylase Aggregating Behaviors and Activity Inhibition: A New Insight Into Enzyme Inhibition

Junwei Cao, Jifan Zhang, Ruibo Cao et al. · Advanced Science · 2024 · 12 citations · Full text

Life Sciences, Biochemistry, Pharmacology +17