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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

Food ChemistryFood ColloidEngineeringBiochemistrySoy Protein Isolate–EmulsionBiotechnologyMicroemulsionFood Engineeringβ-Carotene NanoemulsionGallate–maltose Ternary ConjugateBiomolecular EngineeringFood NanotechnologyHealth Sciences