TY  - JOUR
AU  - YAN, Chao
AU  - ZHU, Xuchun
AU  - CHEN, Bingyu
AU  - LIU, Hongzhi
PY  - 2026
TI  - Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications
JO  - Food Science
SN  - 1002-6630
SP  - 392
EP  - 403
VL  - 47
IS  - 6
AB  - Proteins and polyphenols are important bioactive components in food systems, and their interactions have become an effective strategy for enhancing food functionality. This review systematically summarizes the molecular mechanisms by which protein-polyphenol interactions enhance the physicochemical properties, oxidative stability, sensory characteristics, bioactivity, and nutritional functionality of foods. It presents an overview of the mechanisms and influencing factors of protein-polyphenol interactions, focusing on recent advances in their applications in functional food ingredients, texture modification, active packaging, and nutrient delivery systems. By elucidating the intrinsic relationship among structure, function, and application, this review provides a theoretical basis and technical pathway for modern food processing and quality improvement.
UR  - https://doi.org/10.7506/spkx1002-6630-20250908-067
DO  - 10.7506/spkx1002-6630-20250908-067