Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

著者: Weijun Chen, Wenjun Wang, Xiaobin Ma, Ruiling Lv, Ritesh Balaso Watharkar, Tian Ding, Xingqian Ye, Donghong Liu - Food Chemistry 2018 被引用: 207