Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions
Jingwen Xu, Jingwen Xu, Hezhen Zhang, Mengyu Deng, Haotong Guo, Lifan Cui, Zhengqin Liu, Jing Xu, Jing Xu
Topics & Concepts
HydrolysateChemistryLipid oxidationMechanism (biology)Food scienceBiochemistryHydrolysisAntioxidantEpistemologyPhilosophyMuscle metabolism and nutritionFatty Acid Research and HealthAgriculture Sustainability and Environmental Impact