Emerging technologies to improve plant protein functionality with protein-polyphenol interactions

• Published in: Trends in food science & technology Vol. 147; p. 104469
• Main Authors: Kim, Woojeong, Wang, Yong, Selomulya, Cordelia
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2024
• Subjects: food industry; Food processing; food science; Plant protein; plant proteins; Polyphenol; polyphenols; polysaccharides; Protein functionality; Protein modification; protein structure; Protein-polyphenol interaction; technology; ultrasonics; Plant protein; Polyphenol; Protein-polyphenol interaction; Food processing; Protein functionality; Protein modification

The global demand for plant-based foods has increased interests to new plant-based materials and processing strategies. Plant protein-polyphenol interactions driven by covalent and/or non-covalent bonds are known to impact sensorial, physicochemical, and functional properties of plant-based foods. E...