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 …

Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food
and drug industry because of their rich biological activities. In diet and food production, TPs …

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 …

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

Ovalbumin (OVA) is widely used to prepare nanocomposites for the delivery of bioactive
compounds. During long-term storage of shell eggs, natural OVA is slowly transformed into a …

Curcumin is a hydrophobic polyphenol with various health benefits, but its poor water
solubility and stability limit its application in the food and pharmaceutical industries. In this …

This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the
structural and functional characteristics of whey proteins (WP) through covalent binding. To …

Chitosan and cellulose nanofiber films are frequently employed as biodegradable materials
for food packaging. However, many exhibit suboptimal hydrophobicity and antioxidant …

This work aims to investigate the effect of microwave-assisted ferulic acid (FA) covalently
modified soy protein isolate (SPI), which acts as a stabilizer, upon the structural and …

The soybean-wheat co-precipitation protein (SWCP) is a composite protein that possesses a
shared internal structure and a high nutritional value derived from the combination of …