Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion - Concepedia

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Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

267

Citations

53

References

2014

Year

Zihao Wei, Wei Yang, Rui Fan, Fang Yuan, Yanxiang Gao

Food Hydrocolloids

Protein ChemistryFunctional PropertiesBiochemistryModel β-Carotene EmulsionProtein–egcg ComplexesBiomolecular EngineeringEmulsion

References

	Year	Citations

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