Demands for high nutritional value-added food products and plant-based proteins have
increased over the last decade, in line with the growth of the human population and …

Proteins play many technological, physicochemical and sensory roles (ie functionalities) in
foods, including solubility, emulsifying, gelling, foaming and flavour creation. In comparison …

Fermentation has wide application in a broad range of food substrates and today there is an
array of fermented food products in the market labeled as having health-promoting …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Food proteins are important nutrients for human health and thus make significant
contributions to the unique functions of different foods. The modification of proteins through …

Protein plays a role as an indispensable macronutrient in human nutrition. The utilization of
new protein sources from plants requires a thorough investigation for application in foods …

Phenolic compounds have recently become one of the most interesting topics in different
research areas, especially in food science and nutrition due to their health‐promoting …

In order to support the multiple levels of sustainable development, the nutritional quality of
plant-based protein sources needs to be improved by food technological means. Microbial …

Fermented plant-based foods that catering to consumers' diverse dietary preferences play
an important role in promoting human health. Recent exploration of their nutritional value …

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 …