Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions

[Display omitted] •The protein–phenolic compound conjugates are prepared by three methods.•The structures and antioxidant properties of these conjugates were investigated.•The physical stabilities and oxidation properties of their emulsions were examined.•The conjugates prepared via one of the metho...

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