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Updated: Aug 22, 2026

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
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Published on: August 23, 2024

Protein and polyphenol structure transformation persuade "colloid-suspension" phase conversion in green tea beverages

Xinxin Wang1, Lin Wang2, Yunqing Liu1

  • 1Tea Research Institute, Zhejiang University, Hangzhou 310058, China.

Food Chemistry
|August 20, 2026
PubMed
Abstract

Keywords:
Catechin fractionColloid stabilityProtein denaturationPure tea beverageShelf-life sedimentation

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