Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity-Reference-Cited by-同舟云学术

Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity

Published:2024-05 Issue: Volume:150 Page:109729
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Wenhan,Han Shuang,Huang Hechun,McClements David Julian^ORCID,Chen Shuai,Ma Cuicui,Liu Xuebo,Liu Fuguo^ORCID

Publisher

Elsevier BV

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1. Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems;Food Hydrocolloids;2025-01

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