Xiao-Wen Wang

Molecular interactions of gallic acid, epigallocatechin gallate, and tannic acid with pea protein during high-moisture extrusion: Impact on meat analogue quality.

To provide a deep insight into the regulatory mechanism of polyphenols on the quality of plant-based meat analogues, molecular interactions between pea protein isolate and different phenolic compounds (gallic acid (GA), epigallocatechin gallate (EGCG), and tannic acid (TA)) during high-moisture extrusion were investiga...