Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

Many of the potential health benefits of flavonoids have been associated with their specific
chemical and biological properties including their ability to interact and bind non-covalently …

Food-grade colloidal particles and complexes, which are formed via modulation of the
noncovalent interactions between macromolecules and natural small molecules, can be …

To optimize the in vivo folding of proteins, we linked protein stability to antibiotic resistance,
thereby forcing bacteria to effectively fold and stabilize proteins. When we challenged …

Reaction with protein is the hallmark characteristic of high molecular weight polyphenolics
known as “tannins.” Many chemical and physical approaches have been used to …

Colloidal complexation of zein hydrolysate (ZH) with tannic acid (TA) and the possibility of
using the ZH-TA complex to construct a nanoemulsion system for alga oil delivery were …

Condensed tannins composed of epicatechin from monomer to octamer were isolated from
cacao (Theobroma cacao, L.) seeds and added to bovine serum albumin (BSA) individually …

Objective To study the effect of a low-shrinkage methacrylate monomer and
monoacylphosphine oxide photoinitiator on color, translucency, and color stability of model …

Noncovalent interactions between food macromolecules like proteins and polysaccharides
with polyphenols have a broad and extensive impact on the sensory properties of food …

Understanding the molecular basis for the astringent response of red wine remains an active
area of research. The first component of this review examines the evidence for the existence …