Soybean insoluble Fiber-EGCG binary compounds: Enhanced stability and synergistic antioxidant activity

Yi Wang1, Ruining Zhang2, Shidi Men2

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China; Whole Grain Food Engineering Research Center, College of Food Science and 6 Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

Food Chemistry
|August 30, 2025
PubMed