“…INTERACTIONS between small molecules and proteins in food systems have been extensively investigated (Beyeler and Solms, 1974;Gremli, 1974;King and Solms, 1979;Kinsella and Damodaran, 1981;O'Neil and Kinsella, 1987). The effects of these interactions are dependent upon the structure of the proteins and the ligands, and conditions of the interactions (Beyeler and Solms, 1974;Kinsella, 1980, 1981a;Gremli, 1974;King and Solms, 1979;Damodaran, 1980, 1981;Mohammadzadeh-k et al, 1969).…”