Dietary proteins and phenolic compounds are commonly co-existing components that
readily interact with each other to yield complexes in a wide range of food systems. The …

Wine, and particularly red wine, is a beverage with a great chemical complexity that is in
continuous evolution. Chemically, wine is a hydroalcoholic solution (~ 78% water) that …

Food allergens are closely related to their gastrointestinal digestion fate, but the changes in
food allergens during digestion and related mechanisms are quite complicated. This review …

We investigated the allergenicity, digestibility and functional properties of whey protein
isolate (WPI) after covalent conjugation with chlorogenic acid (CHA). The covalent …

A previous study demonstrated decreased allergenicity in vitro of some food allergens after
conjugation with polyphenols. However, little is known about how polyphenol conjugation …

The call for health-promoting nutraceuticals and functional foods containing bioactive
compounds is growing. Among the great diversity of functional phytochemicals, polyphenols …

Food allergies are a global food safety problem. Peanut allergies are common due, in part,
to their popular utilization in the food industry. Peanut allergy is typically an immunoglobulin …

Ara h1 is a major allergen from peanut. We investigated the effect of covalent conjugation of
Ara h1 and dietary polyphenols on allergenicity and functional properties of Ara h1. Enzyme …

Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-
preventing and metabolism-enhancing) benefits, and can participate in food structure …

Structural changes and allergenicity of whey proteins (WPI) upon complexation with caffeic
acid (CA) and (-)-epigallocatechin gallate (EGCG) at acidic and neutral pH conditions were …