A multifunctional WPC-linoleic acid-EGCG complex: structural characterization, bioactivity, and application as a butter substitute in processed cheese
Fuente:
Food Chemistry
Publication date: 15 December 2026Source: Food Chemistry, Volume 532, Part 2Author(s): Haina Yuan, YuSi Yang, Xuebao Ding, Qingzhong Lv, Hongyu Wu, Xiaogang Zhou, Kai Chen, GongNian Xiao, Kewei Cheng