Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate
Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate
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关键词
Whey protein isolate, (−)-Epigallocatechin-3-gallate, pH-shifting, Emulsifying properties, Antioxidant activity
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