Interactions between food polyphenols and proteins and their effects on protein characteristics

doi:10.13652/j.spjx.1003.5788.2022.80504

Home > Archive>Volume , Issue 10, 2022 >224-229. DOI:10.13652/j.spjx.1003.5788.2022.80504

Interactions between food polyphenols and proteins and their effects on protein characteristics
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                        10.13652/j.spjx.1003.5788.2022.80504
                    
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This paper summarizes the research progress on the types of interactions between proteins and polyphenols and their effects on protein characteristics, and prospects the future foods with the coexistence of polyphenols and proteins.

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徐梦婷,郝艳宾,齐建勋,等.多酚与蛋白相互作用对蛋白特性影响研究进展[J].食品与机械英文版,2022,(10):224-229.

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Online: November 23,2022
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