2024peer-reviewed29 citations
Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
Hujun Xie, Han Wang, Min Huang, Ying Gao, Qing-Qing Cao, Hao Li +3 more
Food Hydrocolloids
Concepts
AstringentBitter tasteChemistryFood scienceWhey proteinTasteEncapsulation (networking)Cyclodextrin