Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions

Abstract The influence of tea polyphenol (TP) treatment on the emulsifying, antioxidant and structural properties of egg white protein (EWP) at acidic (pH 3.8) and neutral (pH 7.0) pH conditions were completely evaluated. The emulsifying activity of EWP was significantly improved after TP treated at pH 7.0 (p