Based on modified pea protein isolate, water-in-oil (W/O/W) double emulsion co-encapsulated EGCG and quercetin system was constructed

LIU Wei, FAN Wei, WU Liang, LIU Xun, LI Jun, WANG Hui, SHI Yan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 197-207.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 197-207. DOI: 10.13995/j.cnki.11-1802/ts.045111

Based on modified pea protein isolate, water-in-oil (W/O/W) double emulsion co-encapsulated EGCG and quercetin system was constructed

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 197-207 https://doi.org/10.13995/j.cnki.11-1802/ts.045111

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