Combined effects of heating and epigallocatechin Gallate on emulsion stability of mung bean protein fraction: A structural perspective

Food Research International 2026

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Authors: Zhilian Huang, Tingting Li, Tianheng Zhang, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang

DOI: 10.1016/j.foodres.2026.119826

Cited by: 1

References: 50

Fields of Study & Subjects

Proteins in Food Systems Tea Polyphenols and Effects Food composition and properties

References 50