Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum

作者：Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, Hongtao Chen, Deming Gong, Guowen Zhang · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103789 · 被引用次数：43 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Food and Agricultural Sciences