Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …

Background As plant secondary metabolites, polyphenols have gained more attention with
increasing market demand due to their potential benefit for health. However, the low uptake …

Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur
naturally in many food products. Recently, special attention has been paid to the fabrication …

Soy proteins are a good source of essential amino acids, whereas anthocyanins are known
to possess significant beneficial biological activity, such as anti-inflammatory, and …

In this study, non-covalent complexes of soybean protein isolate (SPI) and tannic acid (TA)
were prepared, and the interaction mechanism between SPI and TA was investigated by …

This study aimed to investigate the effect of non-covalent interactions between different
concentrations (0.1–1.2%, w/v) of hyaluronic acid (HA) and 3%(w/v) whey protein isolate …

To enhance the functional properties and utilization of sesame protein, the impact of different
germination treatments (0 d, 2 d, and 4 d) on the structural and functional properties of …

This study investigates whether the rheological properties and printability of a casein (CAS)
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …

This review summarizes the literature on the interaction between plant-based proteins and
phenolics. The structure of the phenolic compound, the plant source of proteins, matrix …

Glutelin in the rice protein content of up to 80%(dry basis), due to its alkali-soluble protein,
severely limited the application of rice protein, a high-quality hypoallergenic plant protein, as …