Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior

Author:

Wang Zonghan12,Yin Fawen1ORCID,Li Deyang1,Wang Xinmiao1,Guo Chao1,Liu Donghong2,Zhu Beiwei123,Zhou Dayong1ORCID

Affiliation:

1. National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People’s Republic of China

2. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People’s Republic of China

3. Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People’s Republic of China

Funder

Natural Science Foundation of Liaoning Province

National Natural Science Foundation of China

Marine Economic Development Project of Liaoning Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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