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Updated: Jul 10, 2026

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Effects of Soy Protein-Polyphenol Interaction on Protein Processing and Nutritional Properties

Ziyin He1,2, Ghada Said Baghdady2, Yiqiang Dai2

  • 1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.

Journal of Food Science
|July 9, 2026
PubMed
Summary

Soy protein interacts with polyphenols, changing its structure and nutritional value. Understanding these interactions can lead to new functional food ingredients.

Keywords:
covalent interactionnon‐covalent interactionpolyphenolprocessing and nutritional propertiesprotein–polyphenol complexessoy protein

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