Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds

Grace Northrop, Adrian S. D'costa, Susan M. Tosh and Nicolas Bordenave

Food Funct., 2022, 13, 3894
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Understanding the interplay between dietary fiber, polyphenols, and digestive enzymes

Vidushi Sharma, Lavaraj Devkota, Nand Kishore and Sushil Dhital

Food Hydrocolloids, 2025, 166, 111310
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Study of polysaccharide–gallic acid interaction and digestion behavior in biomimetic dietary fiber

Wen Zhang, Yue Zhang, Qian‐yu Zhang, Xue‐ning Ren and Ji‐xiang Ge

J Sci Food Agric, 2025, 105, 4217
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Stability and rheological behavior of tertiary guar gum–polyphenol–salivary protein Systems: In vitro and ex vivo examination

Athina Theocharidou and Christos Ritzoulis

Food Hydrocolloids, 2025, 169, 111630
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Konjac glucomannan-dihydromyricetin complex improves viscosity and hydration capacity of konjac glucomannan as well as the thermal stability of dihydromyricetin

Yan Chen, Xuefeng Gao, Bin Li and Jing Tian

International Journal of Biological Macromolecules, 2023, 242, 124666
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Antioxidant dietary fibre: A structure-function journey

Xueqing Wang, Giorgia Purcaro, Bei Fan, Li-Tao Tong, Liya Liu, Jing Sun, Fengzhong Wang and Lili Wang

Trends in Food Science & Technology, 2024, 143, 104305
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Polysaccharide-based colloids as fat replacers in reduced-fat foods

Jilong Wang, Mengshan Shang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Hangyan Ji, Zhengyu Jin and Chao Qiu

Trends in Food Science & Technology, 2023, 141, 104195
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Strong Association between Proanthocyanidins and Polysaccharides in the Cell Walls of Western Redcedar Bark

Gio Ferson M. Bautista, Oliver Musl, Michael L. A. E. Easson, Lars H. Kruse, Harley Gordon, Markus Bacher, Ivan Sumerskii, Aude A. Watrelot, Jörg Bohlmann, Antje Potthast, Thomas Rosenau and Orlando J. Rojas

Biomacromolecules, 2025, 26, 5601
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A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry

Ahasanul Karim, Zarifeh Raji, Youssef Habibi and Seddik Khalloufi

Critical Reviews in Food Science and Nutrition, 2024, 64, 11722
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Ameliorative impact of oat β-glucan on quality of wheat bread: Insight into structural characteristics, textural properties and storage stability

Sisi Lv, Yanan Wang, Siman Zhang, Siyu Wu, Xin Feng, Shuhan Xu, Binyan Li, Tiejing Li, Wentao Su and Yuxiao Wang

Food Chemistry: X, 2025, 30, 102940
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Interactions between xanthan gum and phenolic acids

Athina Theocharidou, Sylvie Lousinian, Apostolos Tsagkaris, Ioannis Mourtzinos and Christos Ritzoulis

International Journal of Biological Macromolecules, 2024, 273, 133175
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Rheological and water binding properties of xanthan, guar and ultra-finely milled oatmeal in white birch sap: Influence of sap minor constituents

Dalloba Keita, Geneviève Léger and Nicolas Bordenave

Food Research International, 2021, 147, 110478
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Modulating elasticity of heat-set soy protein-curdlan gels by small phenolic acids

Pui Yeu Phoon, Amanda Xin Yi Sng, Nikolai Yakovlev, Su Hui Lim, Choy Eng Nge, Gomathy Sandhya Subramanian, Sergey Gorelik, Yoganathan Kanagasundaram and Maxim V. Kiryukhin

Food Hydrocolloids, 2024, 154, 110054
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Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review

Hongkun Xue, Yuchao Gao, Zhangmeng Shi, Haiyan Gao, Kaifang Xie and Jiaqi Tan

International Journal of Biological Macromolecules, 2025, 309, 142793
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Exploring interactions between pectins and procyanidins: Structure-function relationships

Xuwei Liu, Catherine M.G.C. Renard, Agnès Rolland-Sabaté and Carine Le Bourvellec

Food Hydrocolloids, 2021, 113, 106498
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Influence of polysaccharide concentration on polyphenol-polysaccharide interactions

Wafa Dridi and Nicolas Bordenave

Carbohydrate Polymers, 2021, 274, 118670
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Natural non-nutritive sweetener mogroside interacts with ovalbumin to improve the properties of ovalbumin/citrus pectin bilayer emulsion

Hua Zhang, Ziheng Jin, Zihan Jin, Keming Zhang, Changhu Xue and Zihao Wei

Food Hydrocolloids, 2026, 172, 111989
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Dietary fiber-phenolic interactions: Recent advances in formed conjugates and complexes and interaction-driven functional property changes

Qi Chen, Yan Sun, Qinjun Zhang, Esra Capanoglu, Jianbo Xiao and Kaifang Zeng

Trends in Food Science & Technology, 2025, 163, 105165
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Correlation between Mechanical and Morphological Properties of Polyphenol-Laden Xanthan Gum/Poly(vinyl alcohol) Composite Cryogels

Irina Elena Raschip, Raluca Nicoleta Darie-Nita, Nicusor Fifere, Gabriela-Elena Hitruc and Maria Valentina Dinu

Gels, 2023, 9, 281
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Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour

Fan Jiang, Yanjing Ren, Chunwei Du, Gang Nie, Jibao Liang, Xiuzhu Yu and Shuang-kui Du

Journal of Cereal Science, 2021, 102, 103330
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Protective effect of cellulose and soluble dietary fiber from Saccharina japonica by-products on regulating inflammatory responses, gut microbiota, and SCFAs production in colitis mice

Junhan Cao, Ling Qin, Liping Zhang, Kai Wang, Mengke Yao, Changfeng Qu and Jinlai Miao

International Journal of Biological Macromolecules, 2024, 267, 131214
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Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assembly

Yuanjing Sun and Zihao Wei

Food Chemistry, 2024, 449, 139273
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Application of Subcritical Water Extraction and Enzymatic Hydrolysis as a Combination Green Extraction Technique for Rambutan (Nephelium lappaceum L.) Peel Polyphenol

Qiuming Liu, Qingyu Ma, Jiao Li, Liping Sun, Yongliang Zhuang and Yuanlong Tang

Food Frontiers, 2025, 6, 2345
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Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective

Ana Fernandes, Nuno Mateus and Victor de Freitas

Foods, 2023, 12, 1052
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Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance

Deniz Damla Altan Kamer, Gülce Bedis Kaynarca, Oylum Şimal Yılmaz and Tuncay Gümüş

International Journal of Biological Macromolecules, 2024, 259, 129342
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Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems

Shizhang Yan, Joe M. Regenstein, Baokun Qi and Yang Li

Critical Reviews in Food Science and Nutrition, 2025, 65, 1363
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Ultrasensitive Pd nano catalyst as peroxidase mimetics for colorimetric sensing and evaluation of antioxidants and total polyphenols in beverages and fruit juices

Nirangkush Borah and Chandan Tamuly

Talanta, 2022, 238, 123000
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Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance

Joshua E. S. J. Reid, Gleb E. Yakubov and Stephen J. Lawrence

Critical Reviews in Food Science and Nutrition, 2024, 64, 837
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Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase

Gang Xu, Jingyun Zhao, Kaixin Shi and Siyi Pan

Food Hydrocolloids, 2025, 167, 111403
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Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Xuwei Liu, Carine Le Bourvellec and Catherine M. G. C. Renard

Comp Rev Food Sci Food Safe, 2020, 19, 3574
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Combination of Lycium barbarum polysaccharide and chlorogenic acid: Characterization of solution property, interaction, and regulatory function on typical gut Bacteroides and pathogens

Lisi Liang, Lianzhu Lin and Mouming Zhao

Food Chemistry, 2025, 471, 142779
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Polyphenol-polysaccharide interactions: molecular mechanisms and potential applications in food systems – a comprehensive review

Fereidoon Shahidi and Kerthika Devi Athiyappan

Food Prod Process and Nutr, 2025, 7
DOI: 10.1186/s43014-025-00322-3

Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits

Rebecca Sempio, Celia Segura Godoy, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Jens Walter and Elke K. Arendt

Foods, 2024, 13, 1980
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Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois

Adrian S. D'costa and Nicolas Bordenave

Trends in Food Science & Technology, 2023, 141, 104196
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Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

Fabian Weber

J. Agric. Food Chem., 2022, 70, 72
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The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

Trina Das, Niloy Chatterjee, Esra Capanoglu, Jose M. Lorenzo, Arun K. Das and Pubali Dhar

Food Chemistry: X, 2023, 18, 100697
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