Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex

Autor: Li, Helin, Liu, Yu, Tan, Haitong, Wu, Xiaojuan, Wu, Wei

Publikováno v: In Food Chemistry 15 January 2025 463 Part 3

Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex.

Autor: Li H; Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Liu Y; Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Tan H; Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Wu X; Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China., Wu W; Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address: foodwuwei@126.com.

Publikováno v: Food chemistry [Food Chem] 2024 Sep 23; Vol. 463 (Pt 3), pp. 141406. Date of Electronic Publication: 2024 Sep 23.