Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid

Publication date: Available online 12 May 2020Source: Food HydrocolloidsAuthor(s): Jun Sun, Hui Jing, Yaoyao Mu, David Julian McClements, Shijian Dong, Bin Xu
Source: Food Hydrocolloids - Category: Food Science Source Type: research