Food proteins, polysaccharides, and polyphenols are 3 major food constituents with
distinctly different functional attributes. Many proteins and polysaccharides are capable of …

Tannins represent one of the most abundant polyphenolic compounds in plants. Tannins
exist as a multitude of chemically unique entities in nature. The most commonly occurring …

This study investigated the interactions of zein with (−)-epigallocatechin gallate (EGCG),
quercetagetin (Q) and chlorogenic acid (CA) in ethanol-water solution (70%, v/v). Zein …

The digestive enzymes–polyphenolic compounds (PCs) interactions behind the inhibition of
these enzymes have not been completely studied. The existing studies have mainly …

In the past decade, with the key biotechnological advancements, lignocellulosic materials
have gained a particular importance. In serious consideration of global economic …

Integration of gallic acid (GA) and its derivative epigallocatechin gallate (EGCG; 20, 120,
and 240 μmol/g, protein basis) into whey protein isolate (WPI) at room temperature and pH …

Interactions between the different compounds present in foods are common and have
influence on the nutritional and functional properties of food products. Among a wide range …

Bioactive compounds of baobab (Adansonia digitata) pulp from Malawi were investigated.
The effect of thermal treatment and storage on selected quality attributes of the juice was …

Soy protein adhesives have great potential as sustainable eco-friendly adhesives. However,
low adhesion under wet conditions hinders its applications. The objective of this research …

The dose-dependent effects of (−)-epigallocatechin-3-gallate (EGCG; 0, 100, or 1000 ppm)
on the textural properties and stability of a myofibrillar protein (MP) emulsion gel were …