Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion-Reference-Cited by-同舟云学术

Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion

Published:2023-08 Issue: Volume:417 Page:135842
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Geng Mengjie,Feng Xumei,Wu Xixi,Tan Xiangyun,Shang Baiyu,Huang Yuyang,Teng Fei,Li Yang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Amino acids, peptides, and proteins;Damodaran,2017

5. Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): Effect of pressure on emulsion characteristics;Desrumaux;International Journal of Food Science & Technology,2002

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