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
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Published:2025-01
Issue:
Volume:158
Page:110424
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ISSN:0268-005X
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Container-title:Food Hydrocolloids
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language:en
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Short-container-title:Food Hydrocolloids
Author:
Zhang Yifan,
Wu Chang,
Shen Xuelian,
McClements David JulianORCID,
Liu Xuebo,
Liu FuguoORCID