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Furthermore, the optimum amount of EGCG required to improve the gel strength, water holding capacity and rheological properties was ≤0.041 (SPI 1 g L ; EGCGSPI, w/w). Thermal stability analysis further indicated that EGCG in SPIE was more stable than free EGCG after heating. This study demonstrated that EGCG can improve the gel properties of TG-crosslinked SPIE, while EGCG in SPIE exhibits enhanced thermal stability. Additionally, the results of this study provide a novel strategy for the development of SPI-based gel foods with improved gel properties and t
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