Protein–polyphenol interactions in plant-based systems: Mechanisms, structure–function relationships, and nutritional implications

Food Chemistry 2026

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Authors: Zahra Batool, Sulaiman Ahmed, Gan Hu, Bairong Shen

DOI: 10.1016/j.foodchem.2026.149387

Cited by: 3

References: 100

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food composition and properties

References 100