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 present study was aimed to investigate the effects of non-covalent and covalent
interactions between soy protein isolate (SPI) and different concentrations (1, 2 and 5 mM) of …

The unique combinations of biological, nutritional and functional properties in proteins make
them important food ingredients with the capacity to provide a range of diverse and highly …

Recently, studies on the interactions between zein and polyphenols have attracted an
increasing attention. This study investigated the interaction mechanisms, and structural …

The present study aims to affect the nature of the interaction between β-lactoglobulin (β-Lg)
and cyanidin 3-glucoside (C3G) or cyanidin 3-rutinoside (C3R) on the digestibility, and …

Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional
plant-based protein source for human consumption. The present study evaluated in vitro …

Previous studies have only focused on the bioaccessibility of single pesticide/metal without
considering the potential impact of post-uptake interactions on bioaccessibility of …

Microalgae are booming as a sustainable protein source for human nutrition and animal
feed. Nevertheless, certain strains were reported to have robust cell walls limiting protein …

This study aimed to evaluate inoculating the lactic acid bacteria Lactobacillus helveticus
SNA12 and the yeast Kluyveromyces marxiensis GY1 as starter cultures on milk …

BACKGROUND Lactic acid bacteria fermentation allows soymilk to form a yogurt‐like
product accompanied by protein acidic coagulation. It is not known whether the coagulation …