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Modification of β-lactoglobulin by glycation, high-pressure microfluidization and EGCG binding: Enhanced emulsifying and antioxidant properties

Rui Wang; Qingchun Zhang; Juan Qu; Jianfei He; Christos Ritzoulis; Weilin Liu; Wei Tang; Jianhua Liu
Food Research International · Vol. 226 · pp. 118252 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume226
Pages118252
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.118252
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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