Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate

Xiue Han; Zhiqiang Liang; Songfan Tian; Lu Liu; Song Wang

doi:10.1016/j.foodres.2022.111534

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Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate

Xiue Han Zhiqiang Liang Songfan Tian Lu Liu Song Wang

Year: 2022 Journal: Food Research International Vol: 158 Pages: 111534-111534 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2022.111534

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Keywords:

Chemistry Whey protein isolate Covalent bond Whey protein Random coil Gallate Epigallocatechin gallate Beta-lactoglobulin Food science Protein secondary structure Biochemistry Antioxidant Organic chemistry Polyphenol Nuclear chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Tea Polyphenols and Effects

Health Sciences → Medicine → Pathology and Forensic Medicine

Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate

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