Zein-EGCG‑sodium alginate conjugates with tunable interfacial properties for improved stability and antioxidant performance of walnut oil emulsions.

Designing food-grade emulsifiers with enhanced interfacial properties and functional activities is key to improving walnut oil-in-water emulsion stability and oxidation resistance. This study used zein, epigallocatechin gallate (EGCG), and sodium alg…

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