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...

Full description

Saved in:

Bibliographic Details
Published in:	Critical reviews in food science and nutrition Vol. 61; no. 21; pp. 3589 - 3615
Main Authors:	Zhang, Qiaozhi, Cheng, Zhouzhou, Wang, Yanbo, Fu, Linglin
Format:	Journal Article
Language:	English
Published:	United States Taylor & Francis 25.11.2021 Taylor & Francis Ltd
Subjects:	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
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!