Recently, owing to well-controlled release, enhanced distribution and increased
permeability, nanocarriers used for alternative drug and food-delivery strategies have …

Protein–polysaccharide complexes can be created in various ways (physical mixing,
enzymatic cross-linking, chemical cross-linking, and Maillard reaction), and diverse protein …

Eating five servings of fruits and vegetables per day! This is what is highly recommended
and heavily advertised nowadays to the general public to stay fit and healthy! Drinking green …

Many of the potential health benefits of flavonoids have been associated with their specific
chemical and biological properties including their ability to interact and bind non-covalently …

The effect of milk on the antioxidant capacity of tea polyphenols is not fully understood. The
complexation of tea polyphenols with milk proteins can alter the antioxidant activity of tea …

To improve the solubility, stability and bioavailability of bioactive compounds, a series of
delivery systems have been designed and developed in recent years. However, most …

The interaction of α-and β-caseins with tea polyphenols (+)-catechin (C),(−)-epicatechin
(EC),(−)-epigallocatechin (EGC) and (−)-epigallocatechin gallate (EGCG) was examined at …

In this study, the interaction between the flavonoid pelargonidin and dairy proteins: β-
lactoglobulin (β-LG), whey protein (WPI), and caseinate (CAS) was investigated …

Expanding plant‐based protein applications is increasingly popular. Polyphenol interactions
with wheat gluten proteins can be exploited to create novel functional foods and food …

Significant lipid-derived off-flavors hinder broader acceptance and applicability of plant
protein ingredients. Polyphenols are strong antioxidants and can react with protein and …