Food Hydrocolloids 72 (2017) 163e173 Contents lists available at ScienceDirect Food Hydrocolloids journal homepage: www.elsevier.com/locate/foodhyd Protein-polyphenol particles for delivering structural and health functionality a, * a, b a a E. Allen Foegeding , Nathalie Plundrich , Margaret Schneider , Caroline Campbell , a, b Mary Ann Lila Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA Plants for Human Health Institute, North Carolina State University at the North Carolina Research Campus, Kannapolis, NC, USA art i cle i nfo abstract Article history: Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing Received 23 December 2016 and metabolism-enhancing) beneﬁts, and can participate in food structure formation and stabilization. Received in revised form There is a desire to increase consumption of proteins and polyphenols based on health considerations, 6 April 2017 and one approach is to form protein-polyphenol particles that combine both health and structural Accepted 8 May 2017 functionality in food products. The roles of proteins and polyphenols individually, or when bound Available online 23 May 2017 together, are discussed in terms of health beneﬁts (nutrition, disease prevention, satiety, allergy allevi- ation) and impact on food structure. The overall goal should be a rational
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