Protein and polyphenol structure transformation persuade “colloid-suspension” phase conversion in green tea beverages - Xinxin Wang; Lin Wang; Yunqing Liu; Yani Pan; Xinyu Feng; Wenzhi Ling; Xiangru Wang; Sitong Zhong; Yili Shen; Ranran Zhao; Yuefei Wang; Ping Chen; et al. (Food Chemistry, 2026)