Epigallocatechin-3-Gallate Improved Rheological Properties of Rice Bran Protein-Soybean Protein Isolate Conjugates Emulsions by Regulating Interface Protein Conformation
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Publisher
Elsevier BV
Reference21 articles.
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3. Interaction between soybean protein and tea polyphenols under high pressure;G Chen;Food chemistry,2019
4. Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer;Y Dong;LWT-Food Science and Technology,2021
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