Background Proteins from different sources serve as primary food components, while
polyphenols, as secondary metabolites, are abundantly present in plant. Both components …

Tannins are polyphenols characterized by different molecular weights that plants are able to
synthetize during their secondary metabolism. Macromolecules (proteins, structural …

Phenolic compounds are ubiquitous plant secondary metabolites that possess various
biological activities and are known to interact with proteins, altering their structure and …

As naturally occurring bioactive products, several lines of evidence have shown the potential
of polyphenols in the medical intervention of various diseases, including tumors …

Fish processing industries result in an ample number of protein‐rich byproducts, which have
been used to produce protein hydrolysate (PH) for human consumption. Chemical …

Macroalgae, or seaweeds, are a rich source of components which may exert beneficial
effects on the mammalian gut microbiota through the enhancement of bacterial diversity and …

Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and
emulsifying. The gel characteristics provide a foundation for applications in the food industry …

In recent years, the consumption of functional foods containing health-beneficial ingredients
has become increasingly popular. Polyphenols are among the most important functional and …

Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in
various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …