Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
Hujun Xie, Han Wang, Min Huang, Ying Gao, Qing-Qing Cao, Hao Li, Qingbo Jiao, Gerui Ren, Yong‐Quan Xu
Topics & Concepts
AstringentBitter tasteChemistryFood scienceWhey proteinTasteEncapsulation (networking)CyclodextrinChromatographyComputer scienceComputer networkProteins in Food SystemsFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing Techniques