Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties

作者：Tianyi Wu, Ling Lin, Xinyi Zhang, Xinyue Wang, Jian Ding · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.112317 · 被引用次数：76 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems、Muscle metabolism and nutrition