Work

The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances

Year: 2025

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70578

Authors: Tianyu Zhang, Lingyu Yang, Xiangquan Zeng, Wentao Zhang, Zhiwei Ying, Xinqi Liu, He Li

Institutions: Beijing Technology and Business University, Huazhong Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G5259431468

OpenAlex ID: W4414562285

FWCI: 1.29

Cites: 52

Cited by: 3

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