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Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems

Protein ChemistryBiosynthesisChickpea Protein-egcg SystemsEngineeringBiochemistryNatural SciencesBiotechnologyAlternative Protein SourceProtein EngineeringLegume ScienceCombined Hot AlkalinePlant BiochemistryBiomolecular EngineeringLegume Protein-egcg Conjugates