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Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat

Ziqi Guo1, Bruna Monteiro2, Sara da Silva2

  • 1LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal; School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Food Chemistry
|February 14, 2026
PubMed

Keywords:
AllergenicityFood processingPolyphenolsProtein-polyphenol interactionsWheat gluten

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