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Relationship between the interfacial properties of lactoferrin-(−)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions

Ying Sun, Mantong Zhao, Zhongyuan Liu, Haohao Shi, Xueying Zhang, Yongqiang Zhao, Zhenhua Ma, Gang Yu, Guanghua Xia, Xuanri Shen

2024Food Chemistry14 citationsDOI

Topics & Concepts

LactoferrinGallateCovalent bondEpigallocatechin gallateChemistryEmulsionChemical engineeringMaterials scienceOrganic chemistryBiochemistryNuclear chemistryPolyphenolEngineeringAntioxidantProteins in Food SystemsFood Chemistry and Fat AnalysisTea Polyphenols and Effects
Relationship between the interfacial properties of lactoferrin-(−)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions | Litcius