Food chemistryCatechinEmulsionsEgg ProteinsEgg YolkAnimals
EGCG-egg yolk proteins complexes-stabilized HIPPEs for enhanced delivery of lipophilic bioactives: Insight into structure and function relationship.
Xinyu Kou, Jiahao Bie, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wenbiao Shi, Zaisheng Peng, Ying Wang, Wendi Teng
Published: 202510.1016/j.foodchem.2025.146600
Abstract
Non-covalent complexes of proteins and polyphenols provide interfacial properties and antioxidant protection for delivering lipophilic bioactives. In this study, low-density lipoprotein and high-density lipoprotein (3:7, w/w) extracted from egg yolk…
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