Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes

Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes

There is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread application. Here, we prepared pea protein iso...

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Bibliographic Details
Main Authors: Shuang Han, Fengzhan Cui, David Julian McClements, Xingfeng Xu, Cuicui Ma, Yutang Wang, Xuebo Liu, Fuguo Liu
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
pea protein isolate
EGCG
interaction
interfacial properties
Online Access:https://www.mdpi.com/2304-8158/11/18/2895

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