Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …

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

The purpose of this research was to comparatively investigate the interactions between
bioactive flavonoids (quercetin and rutin) and two predominant soy proteins (β-conglycinin …

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 …

Soy protein isolates (SPI) exhibit weaker emulsifying properties than those of animal
proteins, thereby limiting their wide applicability. In this study, a novel plant-based …

Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently
mainly due to their potential health benefits and applications as functional food ingredients …

Tyrosinase-catalyzed synthesis of soy 7S/11S–phlorizin conjugates was performed, and the
reaction sites, conformation alterations and functional properties of complexes were …

Protein-based high internal phase Pickering emulsions (HIPPEs) feature numerous multi-
functionalities and widespread applications. However, the direct use of native proteins for …

This study aimed to investigate the effect of different polysaccharides on the binding
behavior and functional properties of soybean protein isolate (SPI)-quercetin (Que) complex …

Background The diversified dietary needs to promote the rapid development of the food
industry. At the same time, the new health concept suggests an emphasis on product safety …