Non-covalent interactions between rice protein and three polyphenols and potential application in emulsions

•Interactions between RP and polyphenols and performance in emulsions are studied.•QUE, CUR, and RES can interact with RP non-covalently with decreasing binding strength.•Type of polyphenol affect physicochemical properties and conformation of formed complexes.•Interaction with polyphenols improve p...

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Bibliographic Details
Published in:Food Chemistry: X 2024-06, Vol.22, p.101459, Article 101459
Main Authors: Huang, Xin, Xia, Boxue, Liu, Yaxuan, Wang, Cuina
Format: Article
Language:English
Subjects:
curcumin
Emulsion
food chemistry
Functionality
hydrogen
hydrophobicity
lipid peroxidation
oxidative stability
particle size
polyphenols
protein conformation
quercetin
resveratrol
Rice protein
Structure
synergism
van der Waals forces
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