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
FOOD HYDROCOLLOIDS（2025）
Key words
Encapsulation,Sustained-release,EGCG,WPI,(3-CD,Bitter and astringent taste
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