Comparative Study of Free Radical Grafting and Alkaline Conjugation for Enhanced Resveratrol Incorporation and Whey Protein Functionalities

Comparative Study of Free Radical Grafting and Alkaline Conjugation for Enhanced Resveratrol Incorporation and Whey Protein Functionalities

Incorporating health-promoting resveratrol into food products is challenging, primarily due to its poor solubility. Covalent conjugation is a promising, low-energy, and environmentally friendly strategy to overcome this limitation. This study compared the effectiveness of free radical grafting and a...

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Bibliographic Details
Main Authors: Tanaporn Manochai, Suthaphat Kamthai, Thanyaporn Siriwoharn
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
stilbenoid
covalent bonding
protein–polyphenol conjugates
phytochemicals
secondary structure
solubility
Online Access:https://www.mdpi.com/2304-8158/14/15/2596
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https://www.mdpi.com/2304-8158/14/15/2596

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