“As a result, high concentrations of EGCG (500 and 1000 mg/L) hampered emulsification and gel formation of MP.”
“The incorporation of EGCG at higher concentrations (>100 mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP.”
“The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4 °C for 0, 3, or 7 days).”