Multi-scale investigation into the flaxseed oil emulsions stabilized by soybean protein isolate - (−)-epigallocatechin gallate covalent complexes: An “Interface thickening – Structure unfolding – Antioxidant reinforcement” cascade mechanism

Food Research International 2026

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Authors: Kangning Li, Qidong Xue, Abdelaziz Elbarbary, Yuxuan Wang, Minjie Cao, Le Yu, Prof.Dr.Ir. Sri Raharjo, Ming Chang, Ruijie Liu

DOI: 10.1016/j.foodres.2026.118456

Cited by: 3

References: 44

Fields of Study & Subjects

Proteins in Food Systems Edible Oils Quality and Analysis Pickering emulsions and particle stabilization

References 44