Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

Background Proteins from different sources serve as primary food components, while
polyphenols, as secondary metabolites, are abundantly present in plant. Both components …

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 …

In this work, chitosan/lignosulfonate composite micelles (CS-LS) were successfully prepared
through polyelectrolyte self-assembly. Curcumin was encapsulated in CS-LS to obtain CUR …

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 …

In this study, conjugates of whey protein isolate (WPI) and four polyphenols
(epigallocatechin gallate [EGCG], quercetin [QC], apigenin [AG], and naringenin [NG]) were …

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 …

This study investigated the effects of the non-covalent interaction of pea protein isolate (PPI)
with epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA) and resveratrol (RES) on the …

As of late, polyphenols have increasingly interested the scientific community due to their
proposed health benefits. Much of this attention has focused on their bioavailability …

Enzymatic hydrolysis is a critical process for the cellulase-mediated lignocellulosic
biorefinery to produce sugar syrups that can be converted into a whole range of biofuels and …