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 …

The increased interest in foods which improve human health and nutrition has led to the
need for academia and food industry to invest in the development of innovative and …

The health benefits of anthocyanins are compromised by their chemical instability and
susceptibility to external stress. Researchers found that the interaction between …

Rationale Cheese whey has relevant nutritional, health and functional properties that could
address the dietary needs of a growing world population. Nevertheless, around 50% of …

Whey proteins are promising biopolymers for designing bioactive delivery systems due to
their unique health-promoting attributes and the presence of multiple amino acid groups in …

In this paper, conjugated four polyphenols (epigallocatechin gallate [EGCG], procyanidine
[PA], apple polyphenol [AP], puerarin [PUE]) with whey protein isolate (WPI) was prepared …

The growing interest in a healthy lifestyle has motivated consumers to ask for functional
foods capable of conferring additional benefits to simple nutrition. However, such functional …

This thought document initiates a series of commissioned articles, which will appear in this
Journal during 2024 and marks the 60th anniversary of the founding of the Institute of Food …

Ellagic acid possesses numerous bioactivities such as antioxidant activity and anti-
inflammatory effect. In this work, the binding interaction between ellagic acid and α …

Fermented dairy products (eg, yogurt, kefir, and buttermilk) are significant in the dairy
industry. They are less immunoreactive than the raw materials from which they are derived …