Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties
Tianyi Wu, Ling Lin, Xinyi Zhang, Xinyue Wang, Jian Ding
Topics & Concepts
ChemistryAntioxidantCovalent bondConjugateFourier transform infrared spectroscopyEmulsionHydrolysisHydrolysateChromatographyOrganic chemistryChemical engineeringMathematicsEngineeringMathematical analysisProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMuscle metabolism and nutrition