Tea polyphenol‐induced macadamia nut peptide complexes: molecular interaction mechanisms and improved emulsifying properties

Mujin Liu, Zehui Zhu, Fei Pan, Liang Zhao, Lei Zhao

Open source

DOI: 10.1002/jsfa.71075
Published: 2026-09-17
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71075,
  title = {Tea polyphenol‐induced macadamia nut peptide complexes: molecular interaction mechanisms and improved emulsifying properties},
  author = {Mujin Liu and Zehui Zhu and Fei Pan and Liang Zhao and Lei Zhao},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71075},
  url = {https://doi.org/10.1002/jsfa.71075}
}

RIS

TY  - JOUR
TI  - Tea polyphenol‐induced macadamia nut peptide complexes: molecular interaction mechanisms and improved emulsifying properties
AU  - Mujin Liu
AU  - Zehui Zhu
AU  - Fei Pan
AU  - Liang Zhao
AU  - Lei Zhao
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71075
UR  - https://doi.org/10.1002/jsfa.71075
ER  -

APA

Liu, M., Zhu, Z., Pan, F., Zhao, L., & Zhao, L. (2026). Tea polyphenol‐induced macadamia nut peptide complexes: molecular interaction mechanisms and improved emulsifying properties. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71075

Source records

crossref · retrieved 2026-09-24T23:59:10.334Z