The combined characteristics of the individual food constituents as well as of the conjugate molecules naturally occurring in food could enhance the physiochemical, sensorial, and nutritional properties of food products. The interaction between phenolic compounds and proteins is of specific interest as proteins are nutritionally very important macrocomponents on the one hand, and on the other hand there is a lot of research going on to search to alternative plant-based proteins to replace meat proteins in the diet, the so called protein transition shift. Processing techniques can affect the interactions between proteins and PC, both positively or negatively in terms of food quality and nutrition, 

The general aim of this PhD proposal is to obtain a mechanistic insight in the PC-protein conjugate formation in a whole food product during processing and the impact on protein and PC functional properties and digestibility.