Below are the most recent publications written about "Polyphenols" by people in Profiles.
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Ji Y, McClements DJ, Luo M, Wang Q, Li M, Rashid A, Wang W. Fabrication of edible inks for 3D food printing: High internal phase Pickering emulsions stabilized by polysaccharide-polyphenol particles. Food Chem. 2026 Feb 28; 503:147782.
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Wu C, Ma B, McClements DJ, Wang Z, Wang S, Hou J, Zuo Y, Lan Q, Wang P, Wu F, Zheng W, Liu X. Fabrication, characterization, and application of walnut protein-polyphenol conjugates as nano emulsifier in oil-in-water emulsions. Food Chem. 2025 Dec 30; 497:147043.
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Geng Q, McClements DJ, Dai T, Zhou W, Wu Z, Chen H. Exploration of Non-Covalent Interactions of Peanut Allergen Ara h 2 With Tannic Acid: Insights Into Molecular Structure and In Vitro Allergenicity. J Food Sci. 2025 Aug; 90(8):e70432.
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Li S, Luo M, Gao Z, Zhang Y, Demircan B, Yan W, McClements DJ. Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein-iron complexes. Food Chem. 2025 Oct 15; 489:144932.
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Liu H, Yang C, Wu X, Peng S, Zhou L, McClements DJ, Liu W. Influence of the maturity on the characteristics of orange-derived extracellular vesicles and their delivery performance for curcumin. Food Chem. 2025 Sep 01; 485:144518.
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Gu Q, Lu G, Han J, McClements DJ, Ma C, Liu X, Liu F. Design, fabrication, and performance evaluation of curcumin-loaded nanoparticles based on zein, hyaluronic acid, and tannic acid. Int J Biol Macromol. 2025 May; 309(Pt 3):142884.
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Qiu C, Meng Y, Zhang Z, Li X, McClements DJ, Li G, Jiang L, Wen J, Jin Z, Ji H. Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review. Compr Rev Food Sci Food Saf. 2025 Jan; 24(1):e70095.
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Huang Z, Wang Y, McClements DJ, Dong R, Wang Y, Wang Q, Liu H, Yu Q, Xie J, Chen Y. Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex. Food Chem. 2025 Mar 15; 468:142419.
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Guo X, Liu H, Hou R, Chen G, Xiao H, Liu L, Ciftci ON, Liu L. Design strategies of polysaccharide, protein and lipid-based nano-delivery systems in improving the bioavailability of polyphenols and regulating gut homeostasis. Int J Biol Macromol. 2024 Dec; 283(Pt 4):137463.
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Pearman WS, Arranz V, Carvajal JI, Whibley A, Liau Y, Johnson K, Gray R, Treece JM, Gemmell NJ, Liggins L, Fraser CI, Jensen EL, Green NJ. A cry for kelp: Evidence for polyphenolic inhibition of Oxford Nanopore sequencing of brown algae. J Phycol. 2024 12; 60(6):1601-1610.