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Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions

Weitong Shu1, Wenyi Shi1, Hexiang Xie2

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Jiangxi, Nanchang 330200, China.

Food Chemistry
|March 12, 2025
PubMed

Keywords:
Antioxidant capacityFerulic acidGallic acidTannic acid

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