Fabrication and characterization of gelatin–EGCG –pectin ternary complex: formation mechanism, emulsion stability, and structure

Author:

Huang Xiang12ORCID,Tu Rui2,Song Hongbo2ORCID,Dong Kai2ORCID,Geng Fang3ORCID,Chen Lei4,Huang Qun1235ORCID,Wu Yingmei1

Affiliation:

1. School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education Guizhou Medical University Guiyang China

2. Engineering Research Centre of Fujian – Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian China

3. Institute for Egg Science and Technology, School of Food and Biological Engineering Chengdu University Chengdu China

4. College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution Guangdong Ocean University Zhanjiang China

5. Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education and Key Laboratory of Medical Molecular Biology of Guizhou Province Guizhou Medical University Guiyang Guizhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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