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Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties

Food ChemistryModification MechanismProtein ChemistryFunctional PropertiesEngineeringBiochemistryNon-covalent InteractionNatural SciencesGlycobiologyBiotechnologyPolysaccharideProtein EngineeringBiomolecular EngineeringGlycosylation