Effect of pH values and addition sequences on the structure and emulsifying properties of soy protein isolate-lecithin-epigallocatechin gallate ternary complexes

Puntos clave

• Emulsifying properties improve significantly under specific pH values, enhancing stability.
• Optimal sequence of components was critical, attaining the best emulsifying outcomes.
• Analysis focused on soy protein isolate mixed with lecithin and epigallocatechin gallate at varying pH levels.
• Findings suggest potential for creating more effective food emulsifiers with targeted formulations.