Soy protein is a promising nutritional source with improved functionality and bioactivities due
to conjugation with polyphenols (PP)—the conjugates between soy protein and PP held by …

Plant proteins are promising sources of nutrition with enhanced health benefits due to their
interaction with bioactive compounds like polyphenols. These interactions can form protein …

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

Oleogels have been pointed out as a potential alternative for saturated and trans-fat
replacement, but their successful application in food remains a challenge. This research …

Protein emulsions' poor physical and oxidative stabilities restrict their use in functional foods.
Soy protein isolate (SPI) emulsions' physical stability was enhanced by adding young apple …

Background The global demand for plant-based foods has increased interests to new plant-
based materials and processing strategies. Plant protein-polyphenol interactions driven by …

Compared to animal gelatin, the application of fish gelatin (FG) in the food industry is limited
due to its lower gel hardness, gelation temperature, and melting temperature. To address …

The interaction of the polyphenol–protein–polysaccharide ternary system plays a critical
regulatory role in many biological processes including cellular signal transduction …

The encapsulation efficiency (EE%) reflects the amount of bioactive components that can be
loaded into nanoliposomes. Obtaining a suitable nanoliposome stabiliser may be the key to …

The utilization of naturally derived biodegradable polymers, including proteins,
polysaccharides, and polyphenols, holds significant promise in addressing environmental …