Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties

Milk protein–polyphenol–saccharide (MPPS) ternary complexes are receiving increasing attention for their superior health and functional properties. This paper systematically reviews recent advancements in MPPS for improving health and functional properties and discusses the remaining challenges and future trends. Research has proven that MPPS ternary complexes are a promising raw food material. However, the formation mechanism involved in MPPS and the mechanism through which the preparation conditions, the source of raw materials, and the order of preparation affect MPPS still need to be studied in-depth. Additionally, covalent preparation methods, casein-based MPPS, increased health and functional properties, and safety will require extensive in-depth research.