Egg white protein-polyphenol-pullulan complexes: Structural characterization and application in high freeze-thaw stability high internal phase emulsions
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High internal phase emulsions (HIPEs) are highly susceptible to structural deterioration during freeze-thaw cycles. In this study, egg white protein (EWP)-polyphenol-pullulan ternary complexes were constructed using proanthocyanidins (PC), gallic acid (GA), an... ...
