There is growing interest in reducing the number of synthetic products or additives and
replacing them with natural ones. The pharmaceutical, cosmetic, and food industries are …

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 …

The practicable application of 3D printing in the pharmaceutical and food sectors directly
relates to the preparation of highly stable bioactive printable inks. Here, three different …

Background Peptides exhibit various functional properties and bioactivities, and have been
widely investigated and used in food area. However, using peptides alone may show some …

Proteins have been extensively studied for their outstanding functional properties, while
polyphenols have been shown to possess biological activities such as antioxidant …

The use of by-product hydrolysates as functional ingredients in food production is becoming
more widespread. We hypothesized that the covalent binding of proanthocyanidin (PC) to …

The use of by-products as functional components in food production is gaining popularity.
This study investigated the structure, biological activity, interaction force, and emulsion …

Food allergy is a severe threat to human health. Although processing technologies are
widely used to reduce allergenicity, hypoallergenic foods produced by a single processing …

The interactions between proteins and chlorogenic acid (CGA) have gained significant
attention in recent years, not only as a promising approach to modify the structural and …

Plant-based proteins represent a more sustainable alternative, the approaches to modify
and enhance their functionality and application are focused on. Covalent interaction could …