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Polyphenols have become an intense focus of research interest due to their health-beneficial effects especially in the treatment and prevention of several chronic diseases. Polyphenols are known to form complexes with proteins leading to changes in the structural, functional and nutritional properties of both compounds. In this review, the effects of protein–phenolic interactions under various conditions on protein and phenolic compound's structure and functionality are described. The parameters that are defined to affect protein–phenolic interactions are basically temperature, pH, protein type and concentration, and the type and structure of phenolic compounds. Even though the exact mechanism of how proteins influence polyphenols is still not yet known, studies on the changes in the structure and functional properties were investigated. According to these studies, secondary and tertiary structures of the proteins …