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 …

Background Plant polyphenols are widely distributed in foods and beverages, either
naturally present in plant-based foods or added as plant extracts due to their multifaceted …

Immunotherapeutic efficacy of tumors based on immune checkpoint blockade (ICB) therapy
is frequently limited by an immunosuppressive tumor microenvironment and cross-reactivity …

Phenolic compounds are ubiquitous plant secondary metabolites that possess various
biological activities and are known to interact with proteins, altering their structure and …

Non-covalent interactions of plant proteins and polyphenols is often occurred in food
production and processing. However, the combination of the two may form a precipitate to …

The charge neutralization between two oppositely charged polyelectrolytes can generate a
rich colloidal polyelectrolyte phase known as complex coacervate. Complex coacervates …

This investigation explored the structural and functional characteristics of whey protein
isolate (WPI) and succinylated whey protein isolate (SAn-WPI) modified by varying …

Dietary polyphenols are the most abundant antioxidants in daily diet and widely distributed
in plants and plant-based foods, including vegetables, fruits, cereals, nuts, and beverages …

Apigenin is a vital flavonoid that has attracted considerable attention in recent years due to
its potent health benefits. Pumpkin seed protein (PSP) is a valuable by-product after …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …