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Ricardo Dias, Paolo Bergamo, Francesco Maurano, Vera Rotondi Aufiero, Diomira Luongo, Giuseppe Mazzarella, Catarina Bessa-Pereira, Maria Pérez-Gregorio, Mauro Rossi and Victor Freitas

Food Funct., 2021, 12, 5903
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Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols

Junwei Cao, Yao Zhang, Lin Han, Shanbo Zhang, Xuchang Duan, Lijun Sun and Min Wang

Food Funct., 2020, 11, 3838
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A review on the effects of flavan-3-ols, their metabolites, and their dietary sources on gut barrier integrity

Sara Dobani, L. Kirsty Pourshahidi, Nigel G. Ternan, Gordon J. McDougall, Gema Pereira-Caro, Letizia Bresciani, Pedro Mena, Tahani M. Almutairi, Alan Crozier, Kieran M. Tuohy, Daniele Del Rio and Chris I. R. Gill

Food Funct., 2025, 16, 815
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Dihydrochalcones inMalusinhibit bacterial growth by reducing cell membrane integrity

Jinxiao Wang, Ruijia Yang, Zhengcao Xiao, Qipeng Xu, Pengmin Li and Fengwang Ma

Food Funct., 2020, 11, 6517
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Food allergenic protein conjugation with plant polyphenols for allergenicity reduction

Tian’ge Pan, Yan’ni Wu, Shudong He, Zeyu Wu and Risheng Jin

Current Opinion in Food Science, 2022, 43, 36
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Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

Audrey L. Girard and Joseph M. Awika

Comp Rev Food Sci Food Safe, 2020, 19, 2164
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Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

Lijun Sun, Yueyi Wang and Ming Miao

Trends in Food Science & Technology, 2020, 104, 190
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Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols

Charlene B. Van Buiten and Ryan J. Elias

IJMS, 2021, 22, 595
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Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols

Nadia Calabriso, Egeria Scoditti, Marika Massaro, Michele Maffia, Marcello Chieppa, Barbara Laddomada and Maria Annunziata Carluccio

Nutrients, 2022, 14, 2679
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Gallate Moiety of Catechin Is Essential for Inhibiting CCL2 Chemokine-Mediated Monocyte Recruitment

Deepak Kumar Tripathi, Nupur Nagar, Viney Kumar, Nidhi Joshi, Partha Roy and Krishna Mohan Poluri

J. Agric. Food Chem., 2023, 71, 4990
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Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes

Xiaoqian Xu, Qiang Cao, Jin Yuan, Ping Tong, Xin Li, Anshu Yang, Zhihua Wu, Xiaohua Liu, Hongbing Chen and Jinyan Gao

J Sci Food Agric, 2024, 104, 1645
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Gliadin interacted with tea polyphenols: potential application and action mechanism

Wen-Jing He, Nan Chen, Zhi-Long Yu, Qun Sun, Qiang He and Wei-Cai Zeng

International Journal of Food Sciences and Nutrition, 2022, 73, 786
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Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients

Joan Oñate Narciso, Saqib Gulzar, Robert Soliva-Fortuny and Olga Martín-Belloso

Foods, 2024, 13, 2180
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Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions

Merve Aksoy, Aytül Hamzalıoğlu and Vural Gökmen

J. Agric. Food Chem., 2024, 72, 13898
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Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin

Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus and Victor de Freitas

Molecules, 2020, 25, 3443
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The Role of Macrophages in the Pathogenesis of Celiac Disease

A. I. Khavkin, E. V. Loshkova, E. I. Kondratieva, N. S. Shapovalova, I. R. Grishkevich, I. V. Doroshenko and G. N. Yankina

Rossijskij žurnal gastroènterologii, gepatologii, koloproktologii, 2024, 34, 86
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Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease

Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho and Gilberto Igrejas

Antioxidants, 2020, 9, 463
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Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources

Bianca Chima, Paul Mathews, Scott Morgan, Sarah A. Johnson and Charlene B. Van Buiten

Foods, 2022, 11, 2846
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Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes

Duanquan Lin, Le-Chang Sun, Wei-Sen Huo, Ling-Jing Zhang, Yu-Lei Chen, Song Miao and Min-Jie Cao

Trends in Food Science & Technology, 2023, 141, 104193
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