@article{foegeding_plundrich_schneider_campbell_lila_2017, title={Protein-polyphenol particles for delivering structural and health functionality}, volume={72}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2017.05.024}, abstractNote={Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins and polyphenols based on health considerations, and one approach is to form protein-polyphenol particles that combine both health and structural functionality in food products. The roles of proteins and polyphenols individually, or when bound together, are discussed in terms of health benefits (nutrition, disease prevention, satiety, allergy alleviation) and impact on food structure. The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract.}, journal={FOOD HYDROCOLLOIDS}, author={Foegeding, E. Allen and Plundrich, Nathalie and Schneider, Margaret and Campbell, Caroline and Lila, Mary Ann}, year={2017}, month={Nov}, pages={163–173} }
 @article{schneider_esposito_lila_foegeding_2016, title={Formation of whey protein–polyphenol meso-structures as a natural means of creating functional particles}, volume={7}, ISSN={2042-6496 2042-650X}, url={http://dx.doi.org/10.1039/C5FO01499A}, DOI={10.1039/c5fo01499a}, abstractNote={Whey proteins provide structure and nutritional properties in food, while berry juices are thought to have biological activity that can impart anti-inflammatory health effects.}, number={3}, journal={Food & Function}, publisher={Royal Society of Chemistry (RSC)}, author={Schneider, Margaret and Esposito, Debora and Lila, Mary Ann and Foegeding, E. Allen}, year={2016}, pages={1306–1318} }