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

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of
muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly …

Protein-polyphenol colloidal particles are promising stabilizers for high internal phase
Pickering emulsions (HIPPEs). However, the relationship between the structure of the …

Herein, carbodiimide hydrochloride/N-hydroxysuccinimide was used to mediate the grafting
of gallic acid (GA)(0.005, 0.0015, and 0.025 wt%) with soybean protein isolate (SPI) in the …

The influence of ultrasound-assisted free radical modification on the structure and functional
properties of ovalbumin-epigallocatechin gallate (OVA-EGCG) conjugates was investigated …

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

The application of zein in food preservation was discussed from a unique perspective of
application types, including coating and film. For the study of coating, edibility is considered …

Significant lipid-derived off-flavors hinder broader acceptance and applicability of plant
protein ingredients. Polyphenols are strong antioxidants and can react with protein and …

The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for
the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa …

In this research, zein was modified with curcumin to obtain covalent and non-covalent
complexes. They were further covered with polysaccharides (gum arabic or gum karaya) …