Polyphenol-Protein Reactions and their Applications in Food Technology

Polyphenol-Protein Reactions and their Applications in Food Technology

Julia Keppler, Wageningen University and Research, The Netherlands

Presentation Highlights

Dr. Keppler will present the interactions between polyphenols and proteins and their impact on food properties. She will highlight how these reactions influence texture, stability, and nutritional value, offering innovative applications in food processing and product development.

Polyphenols in the News & Media

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