Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion

Geng, Mengjie; Feng, Xumei; Wu, Xixi; Tan, Xiangyun; Shang, Baiyu; Huang, Yuyang; Teng, Fei; Li, Yang

doi:10.1016/j.foodchem.2023.135842

Food Chemistry

2023

DOI: 10.1016/j.foodchem.2023.135842

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Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion

Mengjie Geng

Xumei Feng

Xixi Wu

et al.

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Cited by 14 publications

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Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion

Cited by 14 publications

References 43 publications

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