期刊论文

Wu, W

英文

Food Chemistry

0308-8146

2025

482

144175

10.1016/j.foodchem.2025.144175

CRediT authorship contribution statement Helin Li: Writing – original draft, Visualization, Methodology, Investigation, Formal analysis, Conceptualization. Xiaojuan Wu: Writing – review & editing, Supervision, Formal analysis, Conceptualization. Lizhong Lin: Writing – review & editing, Supervision, Conceptualization. Xiaoling Zhou: Writing – review & editing, Supervision. Wei Wu: Supervision, Resources, Project administration, acquisition, Conceptualization.

本校为第一且通讯机构

To improve the application of insoluble protein-polysaccharide-phenol natural complex particles as Pickering emulsion stabilizers within the food industry, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was modified using epigallocatechin-3-gallate (EGCG) under alkaline conditions. The addition of EGCG increased the bound phenol content and soluble protein content of IRBPPP, and decreased the free amino content, ζ-potential, surface hydrophobicity, and contact angle of IRBPPP. The addition of moderate EGCG (12.5–25...