Effects of ultrasound-assisted non-covalently bound dietary antioxidants on the structure, flavor and digest characteristics of soymilk.

In this study, soymilk (SM) was modified via ultrasonication combined with tea polyphenols (TP), rosemarinic acid (RA), and β-carotene (BC) to form polyphenol/β-carotene-protein complexes. Multispectral analysis and molecular docking revealed that so…

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