Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A

• Shipeng Yin,
• Shipeng Yin,
• Evi Amelia Siahaan,
• Liqiong Niu,
• Mario Shibata,
• Yuanfa Liu,
• Tomoaki Hagiwara

Affiliations

Shipeng Yin

State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China

Shipeng Yin

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

Evi Amelia Siahaan

Research Centre for Marine and Land Bioindustry, National Research and Innovation Agency, Bogor, Indonesia

Liqiong Niu

School of Life Sciences, Guangzhou University, Guangzhou, China

Mario Shibata

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

Yuanfa Liu

State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China

Tomoaki Hagiwara

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan