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Author

Yue GUO

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#protein folding Oct 2026

Effects of Catechin Binding on the Structure, Emulsifying Properties, and Antioxidant Activity of Egg White Protein

This study addressed the issues of easy aggregation and weak antioxidant capacity of egg white protein (EWP) in emulsion systems, aiming to simultaneously improve the emulsifying properties and antioxidant activity of EWP through non-covalent binding between EWP and polyphenols. Four catechin monomers with different st...

Yue GUO, Shijie DAI, Handong WU · 0 citations

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