Effect of pH values and addition sequences on the structure and emulsifying properties of soy protein isolate-lecithin-epigallocatechin gallate ternary complexes

International Journal of Biological Macromolecules 2026

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Authors: Tiantong Lan, X Ma, Xinyu Wang, Jin Gu, H Zhang, Jingsheng Liu

DOI: 10.1016/j.ijbiomac.2026.150559

Cited by: 2

References: 33

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food Chemistry and Fat Analysis

References 33