Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex
Helin Li, Yu Liu, Haitong Tan, Xiaojuan Wu, Wei Wu
Topics & Concepts
EmulsionEpigallocatechin gallateRheologyBranGallateUltrasonic sensorChemistryMaterials scienceFood scienceChemical engineeringComposite materialBiochemistryOrganic chemistryPolyphenolNuclear chemistryRaw materialMedicineRadiologyEngineeringAntioxidantProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes