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Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying

Fei Tao1, He Jiang2, Wenwei Chen3

  • 1College of Standardization, China Jiliang University, Hangzhou, China.

Journal of the Science of Food and Agriculture
|May 9, 2018
PubMed
Abstract

Keywords:
(−)-Epigallocatechin-3-gallatecovalent modificationemulsifying propertysoy protein isolate

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