Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations.

Molecules · 2025 · PMC12029681 · PMID 40333553

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a decreasing trendno p-value reported

As shown in Table 1 , for the same polyphenol, with the increasing temperature, a decreasing trend of Ksv was shown.

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showed a trendno p-value reported

In addition, as the concentration of polyphenols increased, the interfacial tension showed a trend of first decreasing and then increasing, and PPI-RA showed lower interfacial tension.

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