Multi-scale investigation into the flaxseed oil emulsions stabilized by soybean protein isolate - (−)-epigallocatechin gallate covalent complexes: An “Interface thickening – Structure unfolding – Antioxidant reinforcement” cascade mechanism
Fuente:
Food Research International
Publication date: 1 April 2026Source: Food Research International, Volume 229Author(s): Kangning Li, Qidong Xue, Abdelaziz Elbarbary, Yuxuan Wang, Minjie Cao, Le Yu, Sri Raharjo, Ming Chang, Ruijie Liu