Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion
Mengjie Geng, Xumei Feng, Xixi Wu, Xiangyun Tan, Baiyu Shang, Yuyang Huang, Fei Teng, Yang Li
Topics & Concepts
Soy proteinChemistryEpigallocatechin gallateMaltoseConjugateFood scienceGallateChromatographyTernary operationCaroteneSucrosePolyphenolOrganic chemistryAntioxidantNuclear chemistryProgramming languageComputer scienceMathematicsMathematical analysisProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides