Binding mechanisms of quinone-modified EGCG (QEGCG) with plant proteins: Enhanced foaming-emulsifying properties and improved hypoglycemic activity

Food Chemistry 2026

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Authors: Yufan Dong, Xu Chen, Yiyi Lv, Shuaida Wang, Shaoyun Wang, Ling Jia, Xixi Cai, Shaoyun Wang, Shaoyun Wang

DOI: 10.1016/j.foodchem.2026.148914

Cited by: 2

References: 50

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Polymer Foaming and Composites

References 50