The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this ...

The interaction of ten natural polyphenolic compounds (chlorogenic acid, apigenin, catechin, epicatechin, flavanone, flavone, quercetin, rutin, vicenin-2 and vitexin) with human serum albumin and mixtures of human serum ...

Commercial enological tannins (CETs) are wine additives that are mostly aimed at modulating astringency. This study aims at comparing the effects of eleven CETs (supplied by 4 companies) extracted either from grapes (n ...

In this work, there were analysed the interaction between phenolics present in amaranth flour (F) and amaranth protein isolate (I) with other components, as well as the effect of the gastrointestinal digestion on them (Fd ...

Molecular interactions between proteins and polyphenols are responsible for many natural phenomena like colloidal turbidity, astringency, denaturation of enzymes and leather tanning. Although these phenomena are well known, ...

© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, ...

Polyphenols and consequently many flavonoids have several beneficial actions on human health. However the actual molecular interactions of polyphenols with biological systems remain mostly speculative. This review addresses ...