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 …

Whey proteins are widely used as functional ingredients in various food applications owing
to their emulsifying, foaming, and gelling properties. However, their functional attributes are …

Vitexin, a C-glycosylated flavonoid, is abundant in numerous foods. In this study, vitexin was
determined as an uncompetitive α-glucosidase inhibitor and its binding site was different …

Citrus pomace consists of the peel, pulp, and membrane tissues remaining after juice
expression. Globally, around one million tons of citrus pomace are generated annually …

Areca nut (Areca catechu L.) seeds are rich in polyphenols, while few studies focused on it.
This study was designed to obtain the maximum extraction yield of areca nut seed …

Background: The emergence and dissemination of SARS-CoV-2 has caused high mortality
and enormous economic loss. Rapid development of new drug molecules is the need of …

Interaction between protein and added flavor constituents strongly affects the sensory quality
and consumer acceptability of dairy products. Here, the molecular basis of how …

Preparation of complexes via interactions between proteins and polyphenols has become
one of the methods to effectively improve utilization of proteins. In this study, the structural …

Polyphenols has attained pronounced attention due to their beneficial values of health and
found to prevent several chronic diseases. Here, we elucidated binding mechanism …

This study investigated the effect of whey protein isolate (WPI) and phenolic copigments on
the color and anthocyanin stability of mulberry anthocyanin extract (MAE) subjected to heat …