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
Yifan Zhang, Chang Wu, X. Y. Shen, David Julian McClements, Xuebo Liu, Fuguo Liu, Fuguo Liu
Topics & Concepts
LegumeChemistryConjugateFood scienceProtein isolateBiochemistryAgronomyBiologyMathematical analysisMathematicsProteins in Food SystemsFood composition and propertiesPhytase and its Applications