Background The production of packaging has generated heightened interest among
researchers due to the repercussions of its disposal, particularly concerning petroleum …

Protein–polyphenol interaction is a promising approach for enhancing the antioxidant
activities of proteins. This review discusses the binding mechanism of proteins and …

Background: Dietary flavonoids have drawn great interest owing to their potential positive
effects on health, which considerably rely on their bioaccessibility, transport and further …

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 …

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

Polyphenols are micronutrients that are widely present in human daily diets. Numerous
studies have demonstrated their potential as antioxidants and anti-inflammatory agents, and …

Proteins have been extensively studied for their outstanding functional properties, while
polyphenols have been shown to possess biological activities such as antioxidant …

Tea polyphenols (TP) and plant proteins are significant materials in the food industry, the
interactions between them are beneficial for their stability, functional properties, and …

Abstract Effects of ethanol treatment at different concentrations (20%, 40%, 60%, and 80%,
v/v) on in vitro digestion rate and antioxidant activity of digestion products of whey protein …

Continuing studies show that whey components, notably proteins, have valuable nutritional
and techno-functional properties supporting their applications in foods and drinks …