Table 1.

Milk protein concentrates and their interactions with (poly)phenols.

Milk Protein Concentrates	(Poly)phenols	Type of Interaction	References
β-lactoglobulin	Tea (poly)phenols (catechin, epicatechin, epigallocatechin and epigallocatechin gallate)	Hydrophobic and Hydrophilic	[46]
Casein, whey proteins and β-lactoglobulin	Cocoa (poly)phenols (catechin and epicatechin)	Non-covalent bonding	[47]
Casien micelles and whey proteins	Black tea and green the (poly)phenols (catechin)	Hydrophobic	[48]
β-casein, α-casein, κ-casein, and whey protein	Coffee (poly)phenols (tannins)	Hydrogen bonding	[49]
α-caseins and β-caseins	Antioxidant (poly)phenols (resveratrol, genistein, and curcumin)	Hydrophilic and Hydrophobic	[50]
β-casein	Green tea (poly)phenols (catechin)	Hydrophobic, and non-covalent bonding	[43]
Casein and whey proteins	Green tea, grapes, and cranberry (poly)phenols (catechin, tannic acid, homovanillic acid, and hesperetin)	Hydrophobic	[51]