Heat treatment effect on whey protein–epigallocatechin gallate interaction: A fluorescence spectroscopic analysis
This study aimed to examine the interaction mechanism of polyphenol protein in a heat-treated aqueous solution system using epigallocatechin gallate (EGCG) and whey protein (WP) as raw materials. Further, we hypothesized the binding characteristics of these two compounds. The results were as follows...
| الحاوية / القاعدة: | Food Chemistry: X |
|---|---|
| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Elsevier
2023-12-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2590157523003607 |