Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion

S Yan, J Xu, S Zhang, H Zhu, B Qi, Y Li - Food Hydrocolloids, 2022 - Elsevier
In this study, oil-in-water emulsions were co-stabilized by a soy protein isolate-(−)-
epigallocatechin gallate (SPI-EGCG) conjugate, tea saponin (TS), and …
被引用次数：28 相关文章

Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(-)-epigallocatechin gallate conjugate emulsion.

S Yan, J Xu, S Zhang, H Zhu, B Qi, Y Li - 2022 - cabidigitallibrary.org
In this study, oil-in-water emulsions were co-stabilized by a soy protein isolate-(-)-
epigallocatechin gallate (SPI-EGCG) conjugate, tea saponin (TS), and …

[引用][C] Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate …

S Yan, J Xu, S Zhang, H Zhu, B Qi, Y Li - 2022