articleTrends in Food Science & TechnologyMar 25, 2024HYBRID OA

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

WKWoojeong KimYWYong WangCSCordelia Selomulya

UNSW Sydney

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Abstract

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. Emerging processing technologies have potential to enhance plant protein functionality by promoting protein structural changes owing to plant protein-polyphenol interactions. The latest trends in processing technologies for plant protein-polyphenol interactions and the impact on protein functionality are of interest in food industry. This review highlights plant protein-polyphenol interactions induced by physical and…

Citation impact

126
total citations
FWCI
39.34
Percentile
100%
References
95
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Polyphenol
  • Plant protein
  • Protein–protein interaction
  • Chemistry
  • Soy protein
  • Biochemistry
  • Food science
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