Food component interactions: a hitchhiker's guide

Abstract

The interactions between food nutrient constituents/matrixes (e.g., polysaccharides, proteins, and polyphenols) carry on spontaneously and rapidly in the food system (e.g., processing, chewing, and digestion). Understanding the variability of these interactions throughout the food chain/industry in terms of patterns and mechanisms is a challenging task, as the structures of these biomolecules are highly complex, and the binding forms and sites are quite flexible, which hinders their accurate identification and analysis. The comprehensive attribution of modern physical analysis techniques presents enormous strengths: it reveals the chemical composition and physical structure of components, the way in which they interact, their influence on matrix properties, and paves the way for other and more complex interactions in food systems. The aim of this review is to develop a practical, simplified, but unambiguous and comprehensive graphical guide to this demanding topic. It might advance the strategies applied to interaction experiments and analyzes, pinpointing the key home messages disclosed by each representation and proposing effective explanations for their mechanisms of interaction, as well as other key resources in the investigation of these biomacromolecular interactions.

Keywords

Biopolymers / Polysaccharides / Polyphenols / Proteins / Food chains / Nature

Author contributions

The authors confirm their contributions to the paper as follows: literature research, Writing - Original Draft: Xue Y; field experience and critical review of the manuscript：Renard CMGC, Le Bourvellec C, Hu Z, Liu X; validation, formal analysis: Zhao L, Wang K, Wu JY; funding acquisition: Hu Z, Liu X; conception, visualization, methodology, editing of the manuscript, project administration: Liu X. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The datasets generated during and/or analyzed in the current study are available from the corresponding author on reasonable request.

Acknowledgments

The work was supported by the National Natural Science Foundation of China (32202022), the Natural Science Foundation of Guangdong Province (2025A1515010497), Hong Kong Scholars Program (XJ2023050).

Conflict of interest

The authors declare that they have no conflict of interest.

References

[1] Zhang B, Gao Y, Zhang L, Zhou Y. 2021. The plant cell wall: Biosynthesis, construction, and functions. Journal of Integrative Plant Biology 63:251-72

[2] Li C, Hu Y, Zhang B. 2021. Plant cellular architecture and chemical composition as important regulator of starch functionality in whole foods. Food Hydrocolloids 117:106744

[3] Le Bourvellec C. Renard CMGC. 2012. Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition 52:213-48

[4] Aguirre-Ramírez M, Silva-Jiménez H, Banat IM, Díaz De Rienzo MA. 2021. Surfactants: physicochemical interactions with biological macromolecules. Biotechnology Letters 43:523-35

[5] Ke C, Li L. 2023. Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: a review. Carbohydrate Polymers 302:120430

[6] Kopuk B, Gunes R, Palabiyik I. 2022. Cold plasma modification of food macromolecules and effects on related products. Food Chemistry 382:132356

[7] Zang Z, Tang S, Li Z, Chou S, Shu C, et al. 2022. An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides. Comprehensive Reviews in Food Science and Food Safety 21:4378-401

[8] Zhang Q, Cheng Z, Wang Y, Fu L. 2021. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition 61:3589-615

[9] Swaminathan S, Lionetti V, Zabotina OA. 2022. Plant cell wall integrity perturbations and priming for defense. Plants 11:3539

[10] Fitzpatrick D, Aro EM, Tiwari A. 2022. True oxygen reduction capacity during photosynthetic electron transfer in thylakoids and intact leaves. Plant Physiology 189:112-28

[11] Guo Q, Xiao X, Lu L, Ai L, Xu M, et al. 2022. Polyphenol-Polysaccharide complex: preparation, characterization, and potential utilization in food and health. Annual Review of Food Science and Technology 13:59-87

[12] Jones-Moore HR, Jelley RE, Marangon M, Fedrizzi B. 2022. The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking. Food Hydrocolloids 123:107150

[13] Le Bourvellec C, Guyot S, Renard CMGC. 2004. Non-covalent interaction between procyanidins and apple cell wall material: Part I. Effect of some environmental parameters. Biochimica et Biophysica Acta 1672:192-202

[14] Garrido-Bañuelos G, Buica A, du Toit W. 2022. Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Critical Reviews in Food Science and Nutrition 62:7743-59

[15] Hensen JP, Hoening F, Weilack I, Damm S, Weber F. 2022. Influence of grape cell wall polysaccharides on the extraction of polyphenols during fermentation in microvinifications. Journal of Agricultural and Food Chemistry 70:9117-31

[16] Le Bourvellec C, Gouble B, Bureau S, Loonis M, Plé Y, et al. 2013. Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions. Journal of Agricultural and Food Chemistry 61:6679-92

[17] Liu J, Xie J, Lin J, Xie X, Fan S, et al. 2023. The material basis of astringency and the deastringent effect of polysaccharides: a review. Food Chemistry 405:134946

[18] González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, et al. 2022. Wine astringency: more than just tannin-protein interactions. Journal of the Science of Food and Agriculture 102:1771-81

[19] Huang R, Xu C. 2021. An overview of the perception and mitigation of astringency associated with phenolic compounds. Comprehensive Reviews in Food Science and Food Safety 20:1036-74

[20] Li S, Zhang R, Lei D, Huang Y, Cheng S, et al. 2021. Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions. Trends in Food Science & Technology 109:1-15

[21] Liu X, Le Bourvellec C, Renard CMGC. 2020. Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Comprehensive Reviews in Food Science and Food Safety 19:3574-617

[22] Frempong KEB, Chen Y, Wang Z, Xu J, Xu X, et al. 2022. Study on textural changes and pectin degradation of tarocco blood Orange during storage. International Journal of Food Properties 25:344-58

[23] Han Z, Zhu M, Wan X, Zhai X, Ho CT, et al. 2024. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Critical Reviews in Food Science and Nutrition 64:4904-20

[24] Arfaoui L. 2021. Dietary plant polyphenols: effects of food processing on their content and bioavailability. Molecules 26:2959

[25] Gutiérrez-Escobar R, Aliaño-González MJ, Cantos-Villar E. 2021. Wine polyphenol content and its influence on wine quality and properties: a review. Molecules 26:718

[26] Cao H, Saroglu O, Karadag A, Diaconeasa Z, Zoccatelli G, et al. 2021. Available technologies on improving the stability of polyphenols in food processing. Food Frontiers 2:109-39

[27] Wang R, Zhou J. 2022. Waxy maize starch nanoparticles incorporated tea polyphenols to stabilize Pickering emulsion and inhibit oil oxidation. Carbohydrate Polymers 296:119991

[28] Hanuka-Katz I, Okun Z, Parvari G, Shpigelman A. 2022. Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola protein. Food Chemistry 385:132630

[29] Jakobek L, Matić P. 2019. Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility. Trends in Food Science & Technology 83:235-47

[30] Catalkaya G, Venema K, Lucini L, Rocchetti G, Delmas D, et al. 2020. Interaction of dietary polyphenols and gut microbiota: microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health. Food Frontiers 1:109-33

[31] Rantos V, Karius K, Kosinski J. 2022. Integrative structural modeling of macromolecular complexes using Assembline. Nature Protocols 17:152-76

[32] Yi Y, Tang HS, Sun Y, Xu W, Min T, et al. 2022. Comprehensive characterization of lotus root polysaccharide-phenol complexes. Food Chemistry 366:130693

[33] Dridi W, Bordenave N. 2021. Influence of polysaccharide concentration on polyphenol-polysaccharide interactions. Carbohydrate Polymers 274:118670

[34] Nassarawa SS, Nayik GA, Gupta SD, Areche FO, Jagdale YD, et al. 2023. Chemical aspects of polyphenol-protein interactions and their antibacterial activity. Critical Reviews in Food Science and Nutrition 63:9482-505

[35] Guan H, Zhang W, Sun-Waterhouse D, Jiang Y, Li F, et al. 2021. Phenolic-protein interactions in foods and post ingestion: switches empowering health outcomes. Trends in Food Science & Technology 118:71-86

[36] Purohit P, Bhatt A, Mittal RK, Abdellattif MH, Farghaly TA. 2023. Polymer grafting and its chemical reactions. Frontiers in Bioengineering and Biotechnology 10:1044927

[37] do Carmo KP, de Souza Rodrigues J, de Lima VH, Osmari da Silva J, et al. 2021. Influence of alkaline treatment on sisal fibre applied as reinforcement agent in composites of corn starch and cellulose acetate matrices. Plastics, Rubber and Composites 50:9-17

[38] Lund MN. 2021. Reactions of plant polyphenols in foods: impact of molecular structure. Trends in Food Science & Technology 112:241-51

[39] Wang Y, Yang C, Zhang J, Zhang L. 2023. Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism. Food Chemistry 412:135507

[40] Feng Y, Jin C, Lv S, Zhang H, Ren F, et al. 2023. Molecular mechanisms and applications of polyphenol-protein complexes with antioxidant properties: a review. Antioxidants 12(8):1577

[41] Li H, Xu S, Xie Y, Zhang Q, Ding S, et al. 2024. Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities. International Journal of Biological Macromolecules 267:131579

[42] Campos F, Peixoto AF, Fernandes PAR, Coimbra MA, Mateus N, et al. 2021. The antidiabetic effect of grape pomace polysaccharide-polyphenol complexes. Nutrients 13(12):4495

[43] Le Bourvellec C, Le Quere JM, Renard CMGC. 2007. Impact of noncovalent interactions between apple condensed tannins and cell walls on their transfer from fruit to juice: studies in model suspensions and application. Journal of Agricultural and Food Chemistry 55:7896-904

[44] Dai S, Lian Z, Qi W, Chen Y, Tong X, et al. 2022. Non-covalent interaction of soy protein isolate and catechin: mechanism and effects on protein conformation. Food Chemistry 384:132507

[45] Schuett T, Anufriev I, Endres P, Stumpf S, Nischang I, et al. 2023. A user-guide for polymer purification using dialysis. Polymer Chemistry 14:92-101

[46] Renard CMGC, Watrelot AA, Le Bourvellec C. 2017. Interactions between polyphenols and polysaccharides: mechanisms and consequences in food processing and digestion. Trends in Food Science & Technology 60:43-51

[47] Chen Q, Wu Y, Cao L, Zhao Y, Xiang H, et al. 2024. Preparation and characterization of fish-derived protein gel as a potential dysphagia food: co-mingling effects of inulin and konjac glucomannan mixtures. Food Chemistry 460:140742

[48] Gao Y, Luo C, Zhang J, Wei H, Zan L, et al. 2022. Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation. Food Chemistry 393:133400

[49] Zhang S. 2023. Recent advances of polyphenol oxidases in plants. Molecules 28:2158

[50] Pearce AK, O'Reilly RK. 2021. Polymers for biomedical applications: the importance of hydrophobicity in directing biological interactions and application efficacy. Biomacromolecules 22:4459-69

[51] Renard CMGC, Baron A, Guyot S, Drilleau JF. 2001. Interactions between apple cell walls and native apple polyphenols: quantification and some consequences. International Journal of Biological Macromolecules 29:115-25

[52] Moore CE, Meacham-Hensold K, Lemonnier P, Slattery RA, Benjamin C, et al. 2021. The effect of increasing temperature on crop photosynthesis: from enzymes to ecosystems. Journal of Experimental Botany 72:2822-44

[53] Ardestani F, Haghighi Asl A, Rafe A. 2022. Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation. Chemical and Biological Technologies in Agriculture 9:83

[54] Buergy A, Rolland-Sabaté A, Leca A, Falourd X, Foucat L, et al. 2021. Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production. Food Hydrocolloids 120:106885

[55] Liu X, Le Bourvellec C, Guyot S, Renard CMGC. 2021. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Comprehensive Reviews in Food Science and Food Safety 20:4841-80

[56] Bastos M, Abian O, Johnson CM, Ferreira-da-Silva F, Vega S, et al. 2023. Isothermal titration calorimetry. Nature Reviews Methods Primers 3(1):17

[57] Le Bourvellec C, Renard CMGC. 2005. Non-covalent interaction between procyanidins and apple cell wall material. Part II: Quantification and impact of cell wall drying. Biochimica et Biophysica Acta 1725:1-9

[58] Le Bourvellec C, Bouchet B, Renard CMGC. 2005. Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides. Biochimica et Biophysica Acta 1725:10-18

[59] Chang Z, Gu C, Wang M, Chen J, Zhou J, et al. 2024. Structural characterization of noni (Morinda citrifolia L.) pectin and its inhibitory activity on pancreatic lipase. International Journal of Biological Macromolecules 283:137521

[60] Zhang Y, Zhu L, Zhao M, Jia Y, Li K, et al. 2024. The effects of inulin on solubilizing and improving anti-obesity activity of high polymerization persimmon tannin. International Journal of Biological Macromolecules 270:132232

[61] Saxena P, Shukla P, Gaur MS. 2021. Thermal analysis of polymer blends and double layer by DSC. Polymers and Polymer Composites 29:S11-S18

[62] Menczel JD, Andre R, Kohl WS, Krongauz VV, Lőrinczy D, et al. 2023. Fundamentals of DSC. In The Handbook of Differential Scanning Calorimetry, ed. Menczel JD, Grebowicz J. UK: Butterworth-Heinemann. pp. 1-189. doi: 10.1016/B978-0-12-811347-9.00005-9

[63] Bruylants G, Wouters J, Michaux C. 2005. Differential scanning calorimetry in life science: thermodynamics, stability, molecular recognition and application in drug design. Current Medicinal Chemistry 12:2011-20

[64] Nawrocka A, Szymańska-Chargot M, Miś A, Wilczewska AZ, Markiewicz KH. 2017. Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins - a study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC. Food Hydrocolloids 69:410-21

[65] Bermúdez-Oria A, Rodríguez-Gutiérrez G, Fernández-Prior Á, Knicker H, Fernández-Bolaños J. 2020. Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro. Food Hydrocolloids 102:105584

[66] Patra T, Rinnan Å, Olsen K. 2021. The physical stability of plant-based drinks and the analysis methods thereof. Food Hydrocolloids 118:106770

[67] Penzel S, Mayer T, Goblirsch T, Borsdorf H, Rudolph M, et al. 2025. A novel turbidity compensation method for water measurements by UV/Vis and fluorescence spectroscopy. Measurement 239:115447

[68] Espinoza-Torres S, López R, Sotomayor MDPT, Tuesta JC, Picasso G, et al. 2023. Synthesis, characterization, and evaluation of a novel Molecularly Imprinted Polymer (MIP) for selective quantification of curcumin in real food sample by UV-Vis spectrophotometry. Polymers 15:3332

[69] Siemińska-Kuczer A, Szymańska-Chargot M, Zdunek A. 2022. Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique. Food Chemistry 373:131487

[70] Magalhães S, Goodfellow BJ, Nunes A. 2021. FTIR spectroscopy in biomedical research: how to get the most out of its potential. Applied Spectroscopy Reviews 56:869-907

[71] Nandiyanto ABD, Ragadhita R, Fiandini M. 2023. Interpretation of Fourier transform infrared spectra (FTIR): a practical approach in the polymer/plastic thermal decomposition. Indonesian Journal of Science and Technology 8:113-26

[72] Hu Y, Cheng K, He L, Zhang X, Jiang B, et al. 2021. NMR-based methods for protein analysis. Analytical Chemistry 93:1866-79

[73] Yao HYY, Wang JQ, Yin JY, Nie SP, Xie MY. 2021. A review of NMR analysis in polysaccharide structure and conformation: progress, challenge and perspective. Food Research International 143:110290

[74] Alderson TR, Kay LE. 2021. NMR spectroscopy captures the essential role of dynamics in regulating biomolecular function. Cell 184:577-95

[75] Eisenreich W, Bacher A. 2007. Advances of high-resolution NMR techniques in the structural and metabolic analysis of plant biochemistry. Phytochemistry 68:2799-815

[76] Cao R, Liu X, Liu Y, Zhai X, Cao T, et al. 2021. Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents. Food Chemistry 342:128258

[77] Ji S, Zhao S, Qiao D, Xu Y, Niu M, Zhang B. 2025. A quasi-periodic two-nanophase structure within starch-based hydrogels containing acetylated starch: an insight of small angle X-ray scattering. Journal of Colloid and Interface Science 690:137289

[78] Chen D, Ilavsky J. 2024. Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering. Current Opinion in Food Science 59:101204

[79] Trewhella J. 2022. Recent advances in small-angle scattering and its expanding impact in structural biology. Structure 30:15-23

[80] Olakanmi S, Karunakaran C, Jayas D. 2023. Applications of X-ray micro-computed tomography and small-angle X-ray scattering techniques in food systems: a concise review. Journal of Food Engineering 342:111355

[81] Haque MA, Kaur P, Islam A, Hassan MI. 2022. Application of circular dichroism spectroscopy in studying protein folding, stability, and interaction. In Advances in Protein Molecular and Structural Biology Methods, ed. Tripathi T, Dubey VK. Academic Press. pp. 213-24. doi: 10.1016/B978-0-323-90264-9.00014-3

[82] Hoshing R, Leeber Iii BW, Kuhn H, Caianiello D, Dale B, et al. 2022. The chirality of aggregated yariv reagents correlates with their AGP-binding ability. ChemBioChem 23:e202100532

[83] Hou K, Fu X, Chen H, Niu H. 2024. Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation. Carbohydrate Polymers 329:121790

[84] Peddie CJ, Genoud C, Kreshuk A, Meechan K, Micheva KD, et al. 2022. Volume electron microscopy. Nature Reviews Methods Primers 2:51

[85] Govindaraju I, Chakraborty I, Baruah VJ, Sarmah B, Mahato KK, et al. 2021. Structure and morphological properties of starch macromolecule using biophysical techniques. Starch - Stärke 73:2000030

[86] Silva FG, Passerini ABS, Ozorio L, Picone CSF, Perrechil FA. 2024. Interactions between pea protein and gellan gum for the development of plant-based structures. International Journal of Biological Macromolecules 255:128113

[87] Jing Y, Li J, Zhang Y, Zhang R, Zheng Y, et al. 2021. Structural characterization and biological activities of a novel polysaccharide from Glehnia littoralis and its application in preparation of nano-silver. International Journal of Biological Macromolecules 183:1317-26

[88] Tang L, Luo X, Wang M, Wang Z, Guo J, et al. 2021. Synthesis, characterization, in vitro antioxidant and hypoglycemic activities of selenium nanoparticles decorated with polysaccharides of Gracilaria lemaneiformis. International Journal of Biological Macromolecules 193:923-32

[89] Shang L, Wang S, Mao Y. 2024. Recent advances in plant-derived polysaccharide scaffolds in tissue engineering: a review. International Journal of Biological Macromolecules 277:133830

[90] Zhao T, Terracciano R, Becker J, Monaco A, Yilmaz G, et al. 2022. Hierarchy of complex glycomacromolecules: from controlled topologies to biomedical applications. Biomacromolecules 23:543-75

[91] Joshi J, Homburg SV, Ehrmann A. 2022. Atomic Force Microscopy (AFM) on Biopolymers and Hydrogels for Biotechnological Applications—Possibilities and Limits. Polymers 14:1267

[92] Veber A, Zancajo VMR, Puskar L, Schade U, Kneipp J. 2023. In situ infrared imaging of the local orientation of cellulose fibrils in plant secondary cell walls. Analyst 148:4138-47

[93] Ma M, Cui J, Li C, Blecker C, Zheng J. 2025. Challenges in the characterization of pectin conformation: Integrated analysis using atomic force microscopy and small-angle X-ray scattering methods. Food Hydrocolloids 162:110973

[94] Ibrahim RM, Abdel-Baki PM, El-Rashedy AA, Mahdy NE. 2024. LC-MS/MS profiling of Tipuana tipu flower, HPLC-DAD quantification of its bioactive components, and interrelationships with antioxidant, and anti-inflammatory activity: in vitro and in silico approaches. BMC Complementary Medicine and Therapies 24:176

[95] Boborodea AG, O'Donohue S, Brookes A, Zieschang F, Boborodea AT. 2025. Improved flow cell design for a more performant Gel Permeation Chromatography - Fourier Transform infrared (GPC-FTIR) analysis. International Journal of Polymer Analysis and Characterization 00:1-12

[96] Lei D, Li J, Zhang C, Li S, Zhu Z, et al. 2022. Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis. Food Chemistry: X 15:100426

[97] Cyran MR, Snochowska KK, Potrzebowski MJ, Kaźmierski S, Azadi P, et al. 2024. Xylan-cellulose core structure of oat water-extractable β-glucan macromolecule: Insight into interactions and organization of the cell wall complex. Carbohydrate Polymers 324:121522

[98] Xue YT, Han YN, Wang Y, Zhang YH, Yin YQ, et al. 2023. Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin. Food Chemistry 406:135095

[99] Kuhlman B, Aleixandre-Tudo JL, du Toit W, Moore JP. 2023. Pectolytic enzyme treatment partially degrades an arabinogalactan protein-rhamnogalacturonan I-xyloglucan co-polymer in red wine as characterised using epitope mass profiling. Food Hydrocolloids 145:109100

[100] Vigdorowitsch M, Pchelintsev A, Tsygankova L, Tanygina E. 2021. Freundlich isotherm: an adsorption model complete framework. Applied Sciences 11:8078

[101] Pękala P, Szymańska-Chargot M, Zdunek A. 2023. Interactions between non-cellulosic plant cell wall polysaccharides and cellulose emerging from adsorption studies. Cellulose 30:9221-39

[102] Aravind J, Kamaraj M, Muthukumaran P, Thirumurugan A, Ramachandran KK. 2021. Plant polysaccharides-based adsorbents. In Natural Polymers-Based Green Adsorbents for Water Treatment, ed. Kalia S. Amsterdam: Elsevier. pp. 53-72. doi: 10.1016/b978-0-12-820541-9.00001-6

[103] Hasanvand S, Ebrahimi B, Paimard G, Rouhi M, Hashami Z, et al. 2024. Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice. Food Chemistry 443:138576

[104] Szymańska-Chargot M, Pękala P, Myśliwiec D, Cieśla J, Pieczywek PM, et al. 2024. A study of the properties of hemicelluloses adsorbed onto microfibrillar cellulose isolated from apple parenchyma. Food Chemistry 430:137116

[105] Sadiq AC, Olasupo A, Ngah WSW, Rahim NY, Suah FBM. 2021. A decade development in the application of chitosan-based materials for dye adsorption: a short review. International Journal of Biological Macromolecules 191:1151-63

[106] Rodrigues EA, Violin DS, Mastelaro VR, de Figueiredo Neves T, Prediger P. 2024. Removal of propranolol by membranes fabricated with nanocellulose/proanthocyanidin/modified tannic acid: The influence of chemical and morphologic features and mechanism study. International Journal of Biological Macromolecules 256:128268

[107] Er M, Orakdogen N. 2024. Bioactive interpenetrating hybrids of poly(hydroxyethyl methacrylate-co-glycidyl methacrylate): effect of polysaccharide types on structural peculiarities and multifunctionality. International Journal of Biological Macromolecules 254:127807

[108] Mosaffa E, Ramsheh NA, Banerjee A, Ghafuri H. 2024. Bacterial cellulose microfilament biochar-architectured chitosan/polyethyleneimine beads for enhanced tetracycline and metronidazole adsorption. International Journal of Biological Macromolecules 273:132953

[109] Alotaibi AM, Alnawmasi JS, Alshammari NAH, Abomuti MA, Elsayed NH, et al. 2024. Industrial dye absorption and elimination from aqueous solutions through bio-composite construction of an organic framework encased in food-grade algae and alginate: adsorption isotherm, kinetics, thermodynamics, and optimization by Box-Behnken design. International Journal of Biological Macromolecules 274:133442

[110] Bolster CH, Hornberger GM. 2007. On the use of linearized langmuir equations. Soil Science Society of America Journal 71:1796-806

[111] Tran HN, Thanh Trung NP, Lima EC, Bollinger JC, Dat ND, et al. 2023. Revisiting the calculation of thermodynamic parameters of adsorption processes from the modified equilibrium constant of the Redlich-Peterson model. Journal of Chemical Technology & Biotechnology 98:462-72

[112] Xu PW, Yue XJ, Yuan XF, Zhao B. 2024. Non-covalent interaction between hemp seed globulin and two hemp seed phenolic compounds: mechanism and effects on protein structure, bioactivity, and in vitro simulated digestion. International Journal of Biological Macromolecules 255:128077

[113] Weber F. 2022. Noncovalent polyphenol-macromolecule interactions and their effects on the sensory properties of foods. Journal of Agricultural and Food Chemistry 70:72-78

[114] Li QY, Yao ZF, Wang JY, Pei J. 2021. Multi-level aggregation of conjugated small molecules and polymers: from morphology control to physical insights. Reports on Progress in Physics 84:076601

[115] Vus K, Tarabara U, Danylenko I, Pirko Y, Krupodorova T, et al. 2021. Silver nanoparticles as inhibitors of insulin amyloid formation: a fluorescence study. Journal of Molecular Liquids 342:117508

[116] Schmitt C, Bovetto L, Buczkowski J, De Oliveira Reis G, Pibarot P, et al. 2021. Plant proteins and their colloidal state. Current Opinion in Colloid & Interface Science 56:101510

[117] Leverrier C, Almeida G, Cuvelier G, Menut P. 2021. Modelling shear viscosity of soft plant cell suspensions. Food Hydrocolloids 118:106776

[118] Housmans JAJ, Wu G, Schymkowitz J, Rousseau F. 2023. A guide to studying protein aggregation. The FEBS Journal 290:554-83

[119] Dai S, Liao P, Wang Y, Tian T, Tong X, et al. 2023. Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics. Food Hydrocolloids 135:108108

[120] Han P, An N, Yang L, Ren X, Lu S, et al. 2022. Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies. Food Hydrocolloids 131:107801

[121] Tardy BL, Mattos BD, Otoni CG, Beaumont M, Majoinen J, et al. 2021. Deconstruction and reassembly of renewable polymers and biocolloids into next generation structured materials. Chemical Reviews 121:14088-188

[122] Cortés-Morales EA, Mendez-Montealvo G, Velazquez G. 2021. Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Advances in Colloid and Interface Science 295:102398

[123] Zhang F, Cai X, Ding L, Wang S. 2021. Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes. Food Hydrocolloids 111:106211

[124] Ma C, Pang H, Shen Y, Liang Z, Li J, et al. 2021. Plant polyphenol-inspired crosslinking strategy toward high bonding strength and mildew resistance for soy protein adhesives. Macromolecular Materials and Engineering 306:2100543

[125] Kim S, Chung H. 2023. Convenient cross-linking control of lignin-based polymers influencing structure-property relationships. ACS Sustainable Chemistry & Engineering 11:1709-19

[126] Shi W, Xie H, Ouyang K, Wang S, Xiong H, et al. 2024. The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein. Food Chemistry 450:139241

[127] Shi XD, Huang JJ, Wu JL, Cai XX, Tian YQ, et al. 2022. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review. Food Hydrocolloids 122:107106

[128] Wang LS, Duan YM, Tong LF, Yu XS, Xiao ZG, et al. 2023. Insights into the interaction mechanism of glutelin and rice starch during extrusion processing: the role of specific mechanical energy. Food Chemistry 405:134850

[129] Dai S, Xu T, Yuan Y, Fang Q, Lian Z, et al. 2024. Combination and precipitation mechanism of soy protein and tea polyphenols. Food Hydrocolloids 146:109197

[130] Romero-Perez PS, Dorone Y, Flores E, Sukenik S, Boeynaems S. 2023. When phased without water: biophysics of cellular desiccation, from biomolecules to condensates. Chemical Reviews 123:9010-35

[131] Seidi F, Yazdi MK, Jouyandeh M, Habibzadeh S, Munir MT, et al. 2022. Crystalline polysaccharides: a review. Carbohydrate Polymers 275:118624

[132] Nishio M, Umezawa Y, Fantini J, Weiss MS, Chakrabarti P. 2014. CH-π hydrogen bonds in biological macromolecules. Physical Chemistry Chemical Physics 16:12648-83

[133] Liu K, Zha XQ, Li QM, Pan LH, Luo JP. 2021. Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids. Food Hydrocolloids 118:106807

[134] Cao J, Li F, Li Y, Chen H, Liao X, et al. 2021. Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: improvements to the thermal stability of chlorophyll. Food Hydrocolloids 113:106465

[135] Liu X, Renard CMGC, Rolland-Sabaté A,Le Bourvellec C. 2021. Exploring interactions between pectins and procyanidins: Structure-function relationships. Food Hydrocolloids 113:106498

[136] Liu X, Li J, Rolland-Sabaté A, Perez S, et al.Le Bourvellec C, 2022. Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins. Carbohydrate Polymers 281:119086

[137] Phan ADT, Flanagan BM, D'Arcy BR, Gidley MJ. 2017. Binding selectivity of dietary polyphenols to different plant cell wall components: Quantification and mechanism. Food Chemistry 233:216-27

[138] Cortez-Trejo MC, Figueroa-Cárdenas JD, Quintanar-Guerrero D, Baigts-Allende DK, Manríquez J, et al. 2022. Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels. Food Hydrocolloids 129:107648

[139] Einhorn-Stoll U, Archut A, Eichhorn M, Kastner H. 2021. Pectin - Plant protein systems and their application. Food Hydrocolloids 118:106783

[140] Amaya-Farfan J, Rodriguez-Amaya DB. 2021. The Maillard reactions. In Chemical Changes During Processing and Storage of Foods, ed. Rodriguez-Amaya DB, Amaya-Farfan J. UK: Academic Press. pp. 215-63. doi: 10.1016/B978-0-12-817380-0.00006-3

[141] Shakoor A, Zhang C, Xie J, Yang X. 2022. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chemistry 393:133416

[142] Naik RR, Wang Y, Selomulya C. 2022. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Critical Reviews in Food Science and Nutrition 62:7036-61

[143] Wang Y, Huang Y, Sun Y, Zhao M, Liu Z, et al. 2024. Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions. International Journal of Biological Macromolecules 277:134171

[144] Wang D, Lv P, Zhang L, Yang S, Wei Y, et al. 2020. Enhanced physicochemical stability of β-carotene emulsions stabilized by β-lactoglobulin-ferulic acid-chitosan ternary conjugate. Journal of Agricultural and Food Chemistry 68:8404-12

[145] Wang D, Mao L, Dai L, Yuan F, Gao Y. 2018. Characterization of chitosan-ferulic acid conjugates and their application in the design of β-carotene bilayer emulsions with propylene glycol alginate. Food Hydrocolloids 80:281-91

[146] Liu J, Wang X, Yong H, Kan J, Jin C. 2018. Recent advances in flavonoid-grafted polysaccharides: Synthesis, structural characterization, bioactivities and potential applications. International Journal of Biological Macromolecules 116:1011-25

[147] Zhang W, Hadidi M, Karaca AC, Hedayati S, Tarahi M, et al. 2023. Chitosan-grafted phenolic acids as an efficient biopolymer for food packaging films/coatings. Carbohydrate Polymers 314:120901

[148] Zhou M, Khen K, Wang T, Hu Q, Xue J, et al. 2018. Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels. Food Chemistry 239:840-47

[149] Wang Y, Zhou J, Tian X, Bai L, Ma C, et al. 2023. Effects of covalent or noncovalent binding of different polyphenols to acid-soluble collagen on protein structure, functionality, and digestibility. Journal of Agricultural and Food Chemistry 71:19020-32

[150] Robert B, Chenthamara D, Subramaniam S. 2022. Fabrication and biomedical applications of Arabinoxylan, Pectin, Chitosan, soy protein, and silk fibroin hydrogels via laccase - ferulic acid redox chemistry. International Journal of Biological Macromolecules 201:539-56

[151] Schlumberger C, Scherdel C, Kriesten M, Leicht P, Keilbach A, et al. 2022. Reliable surface area determination of powders and meso/macroporous materials: small-angle X-ray scattering and gas physisorption. Microporous and Mesoporous Materials 329:111554

[152] Flexas J, Clemente-Moreno MJ, Bota J, Brodribb TJ, Gago J, et al. 2021. Cell wall thickness and composition are involved in photosynthetic limitation. Journal of Experimental Botany 72:3971-86

[153] Fu J, Thomas HR, Li C. 2021. Tortuosity of porous media: Image analysis and physical simulation. Earth-Science Reviews 212:103439

[154] Wang Z, Zhou X, Sheng L, Zhang D, Zheng X, et al. 2023. Effect of ultrasonic degradation on the structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides: a review. International Journal of Biological Macromolecules 236:123924

[155] Lima Cavalcanti ID, Xavier Junior FH,Santos Magalhães NS, de Britto Lira Nogueira MC. 2023. Isothermal titration calorimetry (ITC) as a promising tool in pharmaceutical nanotechnology. International Journal of Pharmaceutics 641:123063

[156] Fabbrizzi L. 2022. Beyond the molecule: intermolecular forces from gas liquefaction to X-H···π hydrogen bonds. ChemPlusChem 87:e202100243

[157] Sun Q. 2022. The hydrophobic effects: our current understanding. Molecules 27:7009

[158] Gokul Nath K, Pandiselvam R, Sunil CK. 2023. High-pressure processing: effect on textural properties of food - a review. Journal of Food Engineering 351:111521

[159] Baldelli A, Shi J, Singh A, Guo Y, Fathordoobady F, et al. 2024. Effect of high-pressure on protein structure, refolding, and crystallization. Food Chemistry Advances 5:100741

[160] Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, et al. 2021. Aspects of high hydrostatic pressure food processing: perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety 20:3225-66

[161] Guo W, Mehrparvar S, Hou W, Pan J, Aghbashlo M, et al. 2024. Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: a comprehensive review. International Journal of Biological Macromolecules 270:132042

[162] Almeida RLJ, Santos NC, Feitoza JVF, dos Santos Pereira T, da Silva Eduardo R, et al. 2023. Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP). Innovative Food Science & Emerging Technologies 83:103241

[163] Salazar-Orbea GL, García-Villalba R, Tomás-Barberán FA, Sánchez-Siles LM. 2021. High-pressure processing vs thermal treatment: effect on the stability of polyphenols in strawberry and apple products. Foods 10:2919

[164] Zhao M, Xiong W, Chen B, Zhu J, Wang L. 2020. Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: insight into protein structure. Food Hydrocolloids 103:105626

[165] Setiowati AD, Wijaya W, Van der Meeren P. 2020. Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions. Trends in Food Science & Technology 98:150-61

[166] Oancea S. 2021. A review of the current knowledge of thermal stability of anthocyanins and approaches to their stabilization to heat. Antioxidants 10:1337

[167] Taha A, Casanova F, Šimonis P, Stankevič V, Gomaa MAE, et al. 2022. Pulsed electric field: fundamentals and effects on the structural and techno-functional properties of dairy and plant proteins. Foods 11:1556

[168] López-Gámez G, Elez-Martínez P, Quiles-Chuliá A, Martín-Belloso O, Hernando-Hernando I, et al. 2021. Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure. Food & Function 12:2772-83

[169] Thongkong S, Klangpetch W, Unban K, Tangjaidee P, Phimolsiripol Y, et al. 2023. Impacts of electroextraction using the pulsed electric field on properties of rice bran protein. Foods 12:835

[170] Ranjha MMAN, Kanwal R, Shafique B, Arshad RN, Irfan S, et al. 2021. A critical review on pulsed electric field: a novel technology for the extraction of phytoconstituents. Molecules 26:4893

[171] Moens LG, Huang W, Van Loey AM, Hendrickx MEG. 2021. Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking. Innovative Food Science & Emerging Technologies 70:102700

[172] Guzik P, Kulawik P, Zając M, Migdał W. 2022. Microwave applications in the food industry: an overview of recent developments. Critical Reviews in Food Science and Nutrition 62:7989-8008

[173] Bagade SB, Patil M. 2021. Recent advances in microwave assisted extraction of bioactive compounds from complex herbal samples: a review. Critical Reviews in Analytical Chemistry 51:138-49

[174] Pinto D, Silva AM, Freitas V, Vallverdú-Queralt A, Delerue-Matos C, et al. 2021. Microwave-assisted extraction as a green technology approach to recover polyphenols from Castanea sativa shells. ACS Food Science & Technology 1:229-41

[175] Chen X, Yang J, Shen M, Chen Y, Yu Q, Xie J. 2022. Structure, function and advance application of microwave-treated polysaccharide: a review. Trends in Food Science & Technology 123:198-209

[176] Sulaiman A, Silva FVM. 2023. Principles of sonication and its equipment in the food industry. In Non-thermal Food Processing Operations, ed.Jafari SM, Therdthai N UK: Woodhead Publishing. pp. 435-64. doi: 10.1016/b978-0-12-818717-3.00001-9

[177] Hoo DY, Low ZL, Low DYS, Tang SY, Manickam S, et al. 2022. Ultrasonic cavitation: an effective cleaner and greener intensification technology in the extraction and surface modification of nanocellulose. Ultrasonics Sonochemistry 90:106176

[178] Su J, Cavaco-Paulo A. 2021. Effect of ultrasound on protein functionality. Ultrasonics Sonochemistry 76:105653

[179] Sun X, Zhang W, Zhang L, Tian S, Chen F. 2021. Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate. Journal of the Science of Food and Agriculture 101:1150-60

[180] Thirunavookarasu N, Kumar S, Rawson A. 2022. Effect of ultrasonication on the protein-polysaccharide complexes: a review. Journal of Food Measurement and Characterization 16:4860-79

[181] Natolino A, Celotti E. 2022. Ultrasound treatment of red wine: Effect on polyphenols, mathematical modeling, and scale-up considerations. LWT 154:112843

[182] DeStefano AJ, Segalman RA, Davidson EC. 2021. Where biology and traditional polymers meet: the potential of associating sequence-defined polymers for materials science. JACS Au 1:1556-71

[183] Saadati A, Hasanzadeh M, Seidi F. 2021. Biomedical application of hyperbranched polymers: Recent Advances and challenges. TrAC Trends in Analytical Chemistry 142:116308

[184] Liu D, Zhou W, Zhong Y, Xie X, Liu H, et al. 2023. Involvement of branched RG-I pectin with hemicellulose in cell-cell adhesion of tomato during fruit softening. Food Chemistry 413:135574

[185] Hao L, Sun J, Pei M, Zhang G, Li C, et al. 2022. Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein. Food Chemistry 383:132623

[186] Liu X, Song Q, Li X, Chen Y, Liu C, et al. 2021. Effects of different dietary polyphenols on conformational changes and functional properties of protein-polyphenol covalent complexes. Food Chemistry 361:130071

[187] Baba WN, McClements DJ, Maqsood S. 2021. Whey protein-polyphenol conjugates and complexes: production, characterization, and applications. Food Chemistry 365:130455

[188] Le Bourvellec C, Guyot S, Renard CMGC. 2009. Interactions between apple (Malus x domestica Borkh.) polyphenols and cell walls modulate the extractability of polysaccharides. Carbohydrate Polymers 75:251-61

[189] Le Bourvellec C, Watrelot AA, Ginies C, Imberty A, Renard CMGC. 2012. Impact of processing on the noncovalent interactions between procyanidin and apple cell wall. Journal of Agricultural and Food Chemistry 60:9484-94

[190] Watrelot AA, Le Bourvellec C, Imberty A, Renard CMGC. 2013. Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length. Biomacromolecules 14:709-18

[191] Watrelot AA, Le Bourvellec C, Imberty A, Renard CMGC. 2014. Neutral sugar side chains of pectins limit interactions with procyanidins. Carbohydrate Polymers 99:527-36

[192] Brahem M, Renard CMGC, Bureau S, Watrelot AA, Le Bourvellec C. 2019. Pear ripeness and tissue type impact procyanidin-cell wall interactions. Food Chemistry 275:754-62

[193] Liu X, Renard CMGC, Bureau S, Le Bourvellec C. 2021. Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure. Food Hydrocolloids 121:107018

[194] Zeng Y, Zhao L, Wang K, Renard CMGC, Le Bourvellec C, et al. 2024. A-type proanthocyanidins: sources, structure, bioactivity, processing, nutrition, and potential applications. Comprehensive Reviews in Food Science and Food Safety 23:e13352

[195] Zhou W, Zhao L, Wang K, Renard CMGC, Le Bourvellec C, et al. 2024. Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules. Critical Reviews in Food Science and Nutrition 64:11757-95

[196] Liu X, Renard CMGC, Rolland-Sabaté A, Bureau S, Le Bourvellec C. 2021. Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses. Food Hydrocolloids 112:106266