Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications

Dietary proteins and phenolic compounds are commonly co-existing components that readily interact with each other to yield complexes in a wide range of food systems. The formed complexes play a critical role in the physiochemical characteristics of both reacting molecules, thereby impacting nutritio...

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Vydáno v:	Critical reviews in food science and nutrition Ročník 61; číslo 21; s. 3589 - 3615
Hlavní autoři:	Zhang, Qiaozhi, Cheng, Zhouzhou, Wang, Yanbo, Fu, Linglin
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Taylor & Francis 25.11.2021 Taylor & Francis Ltd
Témata:	allergenicity bioactive compounds bioactivity Bioavailability Chemical compounds dietary protein dietary supplements Digestibility Fabrication Food Food processing Food systems Functional foods & nutraceuticals functionality Human nutrition Nutrition oxidoreductases Phenolic compounds Phenols Physiochemistry Protein-phenolic interactions Proteins Quality management temperature phenolic compounds Protein-phenolic interactions dietary protein functionality bioactivity
ISSN:	1040-8398, 1549-7852, 1549-7852
On-line přístup:	Získat plný text
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