FFood Hydrocolloids3/26/2026Formation of ι-carrageenan-mediated complex: Enhancing thermal stability of α-amylase inhibitor from white kidney beanXine Huang·Li Erran Li·Zisheng Luo·Liang Zou·Xiaoning Zhu·Lei Wang·Chenjuan Zeng·Changling Wu·Xingquan Liu·Yizhou XiangRead at Food HydrocolloidsTagsSeaweed-derived Bioactive CompoundsAquatic ScienceThermal stabilityKidneyHeat stabilityWhite (mutation)Protein stability
