ReviewFoods (Basel, Switzerland)2021
Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
38 citing papers in PubMed, 119 citations in OpenAlex.
- Value-adding soybean meal via solid-state fermentation withFood chemistry: X · 2026Article
- Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility.Food science & nutrition · 2026Article
- Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour.Foods (Basel, Switzerland) · 2026Article
- Article
- Synergistic Interactions Between Inulin-Type Fructans and Plant Polyphenols: Implications for Antioxidant Activity, Bioavailability, and Functional Food Development.Antioxidants (Basel, Switzerland) · 2026Review
- Fermented Radish and Beetroot Powder as Natural Sources of Nitrite in Beef Burger.Foods (Basel, Switzerland) · 2026Article
- Pea Within Pea: Microencapsulation of Pea Pod Extract Using Pea Grain Powder as a Sustainable Carrier.Plants (Basel, Switzerland) · 2026Article
- Valorizing Oregano Distillation Wastewater in New Pasta Formulations: Physical, Sensory and Chemical Characteristics.Foods (Basel, Switzerland) · 2026Article
- The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant-Based Burgers Improved Their Physicochemical and Sensory Properties.Journal of food science · 2026Article
- Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough.Foods (Basel, Switzerland) · 2026Article
- Optimizing Hydroalcoholic Extraction of African Medicinal Plants for Enhanced α-Amylase Inhibition and Functional Enrichment of Hypoglycemic Bread Doughs.Foods (Basel, Switzerland) · 2026Article
- The Synergistic Impact of Polyphenols on Collagen Fiber-Starch Composite Films for Enhanced Physical Integrity and Antioxidant Capacity.Foods (Basel, Switzerland) · 2026Article
- Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes.Food science & nutrition · 2026Article
- Energy-Dependent Effects of Pulsed Electric Field (PEF) Treatment on the Quality Attributes, Bioactive Compounds, and Microstructure of Red Bell Pepper.Molecules (Basel, Switzerland) · 2025Article
- The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production.Foods (Basel, Switzerland) · 2025Article
- Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.Foods (Basel, Switzerland) · 2025Article
- Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality.Scientific reports · 2025Article
- Effect of Microparticle Crystallinity and Food Matrix on the Release Profile and Antioxidant Activity of Encapsulated Gallic and Ellagic Acids During Simulated In Vitro Intestinal Digestion.Antioxidants (Basel, Switzerland) · 2025Article
- Bio-Accessibility of Phenolic Compounds from Green Banana-Fortified Bread During Simulated Digestion and Colonic Fermentation.Molecules (Basel, Switzerland) · 2025Article
- Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis-NIR-SWIR Spectroscopy: A Machine Learning Approach.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein-phenolic or carbohydrate-phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.