Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (−)-epigallocatechin-3-gallate
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DOI: 10.1039/d0ra08756d
Abstract: Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties. read more here.
Keywords: stability; improvement; glycosylated black; protein ... See more keywords