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dc.contributor.authorWu, Gang
dc.contributor.authorHui, Xiaodan
dc.contributor.authorGong, Xi
dc.contributor.authorTran, K. N.
dc.contributor.authorStipkovits, Letitia
dc.contributor.authorMohan, Maneesha
dc.contributor.authorBrennan, Margaret A.
dc.contributor.authorBrennan, Charles S.
dc.date.accessioned2021-02-25T02:29:04Z
dc.date.available2021-02-05en
dc.date.issued2021-04
dc.date.submitted2021-01-27en
dc.identifier.issn0924-2244en
dc.identifier.urihttps://hdl.handle.net/10182/13461
dc.description.abstractBackground: Nowadays scientific communities and food manufacturers are interested in bringing natural compounds, such as dietary phenolics, to consumers demanding health benefits. A high protein, but low carbohydrate and low-fat diet is becoming a trend worldwide. Bovine whey proteins are appreciated protein ingredients. Dietary phenolics sourced from plant-based food have an increasing demand due to their great potential health benefits. Whey proteins, as well as isolated protein fractions, can interact with various forms and sources of dietary phenolics, via non-covalent physical complexation and/or covalent conjugation, forming reversible complexes and/or irreversible conjugates. Scope and approach: To better understand their interaction mechanisms at molecular levels and combination strategies at mixture levels for the development of dietary phenolics functionalized whey protein ingredients, this review describes the scientific studies regarding molecular levels interactions (bottom-up), and mixture levels combinations (top-down) to create functionalized whey protein particles, as well as their stability during food processing, storage (distribution), bioaccessibility and bioavailability during human digestion. Key findings and conclusions: Whey proteins and isolated whey protein fractions, can fully interact with various forms and sources of dietary phenolics in aqueous under different pH conditions, forming complexes and/or conjugates, generating protection, delivery of dietary phenolics, leading to improvement in bioaccessibility and bioavailability of phenolics. Combination of whey proteins with dietary phenolics can be viewed at a molecular level (bottom-up) and a mixture level (top-down), both of which are developed to create novel functional whey protein ingredients. Owing to the interference of other coexisting elements, the findings from molecular level interactions cannot be extended to mixture level combinations.en
dc.format.extent107-119en
dc.languageenen
dc.language.isoen
dc.publisherElsevier
dc.relationThe original publication is available from - Elsevier - https://doi.org/10.1016/j.tifs.2021.01.072en
dc.relation.urihttps://doi.org/10.1016/j.tifs.2021.01.072en
dc.rights© 2021 Elsevier Ltd. All rights reserved.
dc.subjectinteractionen
dc.subjectcomplexationen
dc.subjectconjugationen
dc.subjectdietary phenolicsen
dc.subjectwhey proteinsen
dc.subjectFood Scienceen
dc.titleFunctionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinationsen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1016/j.tifs.2021.01.072en
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.subject.anzsrc090805 Food Processingen
dc.relation.isPartOfTrends in Food Science & Technologyen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume110en
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0002-7242-6612
lu.identifier.orcid0000-0002-7585-1550
lu.identifier.orcid0000-0003-1647-3585


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