Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
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3. Fatty acid modification of casein bioactive peptides nano-assemblies, synthesis, characterization and anticarcinogenic effect;International Journal of Biological Macromolecules;2024-01
4. The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates;Food Chemistry;2024-01
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