A large portion of food is lost due to the damage caused by different environmental factors
such as moisture, oxidation, irradiation, microbial contamination, and others. Thus, food …

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 …

Understanding the molecular mechanism behind protein–polyphenol interactions is critical
for the application of protein–polyphenol compounds in foods. The purpose of this research …

Studies on soybean protein–polyphenol complexes mainly focus on the effects of non-
covalent/covalent interactions on the structure and function of the complexes, and there are …

This work aims to investigate the effect of succinylated modification of soy protein isolate
(SPI) on its emulsifying and oil–water interfacial properties. The structure–effect mechanism …

Chitosan (CS) films have demonstrated strong antibacterial properties, excellent
biocompatibility and biodegradability, but poor UV blocking, oxygen and water barrier and …

Oxidative attack leads to the oxidative aggregation and structural and functional feature
weakening of soybean protein. We aimed to investigate the impact of ultrasonic treatment …

SPI/CP conjugates were prepared using ultrasonication of mixed dispersions of soy protein
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …

Due to the severe waste plastics pollution issues, fabricating biodegradable films as
substitutes for plastic has been a pursuit of modern scientists for the past few years. UV …

Nanofibrils, an effective method to modulate the functional properties of proteins, can be
promoted by ultrasound pretreatment. This study investigated the effect of ultrasound …