Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems
Yifan Zhang(Northwest A&F University), Chang Wu(Northwest A&F University), X. Y. Shen(Northwest A&F University), David Julian McClements(University of Massachusetts Amherst), Xuebo Liu(Northwest A&F University), Fuguo Liu(Luxshare ICT (China))
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