ArticleFoods (Basel, Switzerland)2025
Comparative Study of Free Radical Grafting and Alkaline Conjugation for Enhanced Resveratrol Incorporation and Whey Protein Functionalities.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Green Extraction at Scale: Hydrodynamic Cavitation for Bioactive Recovery and Protein Functionalization-A Narrative Review.Molecules (Basel, Switzerland) · 2026Review
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3 authors.
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Abstract
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 alkaline methods for covalently conjugating whey protein isolate (WPI) with resveratrol. Conjugates were evaluated for molecular weight, structural characteristics, functional properties, and antioxidant activities. Both methods yielded conjugates with enhanced solubility relative to native resveratrol, with fold increases from 7.6 to 21.7 for the free radical grafting and from 8.1 to 23.6 for the alkaline method. Conjugates prepared via free radical grafting exhibited greater increases in molecular weight (10-100 kDa range), higher resveratrol incorporation (up to 17.6%), and superior functional properties compared to the alkaline conjugates (
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