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in this study, the glutenin was conjugated with three typesof polyphenols (proanthocyanidin, catechin and curcumin) by using ultrasound treatment. The effects of conjugation on the side chain group, structure and physical properties of glutenin were investigated. Furthermore, the glutenin-polyphenols conjugates were incorporated into the frozen dough, and their effects on freeze-thaw tolerance of which were then evaluated in terms of rheological properties and microstructure.