{
  "abstract": "This study fabricated conjugates of whey protein isolate (WPI) and sesamol using an ultrasound-assisted free radical method. This approach significantly reduced the reaction time from 24 h to 90 min relative to the conventional free radical method, while achieving a comparable sesamol binding equivalent (4.65 mg/g). Structural analyses (amino acid side-chains, FTIR, XRD, surface hydrophobicity) revealed chemical modifications, as supported by reduced free thiol/amino groups and altered protein conformation under ultrasound. Molecular docking suggested potential hydrogen bonds and hydrophobic interactions between sesamol and WPI. Particle size and ζ-potential measurements revealed formation of larger, stable aggregates. Furthermore, WPI-sesamol conjugates exhibited superior functional properties, including protein solubility and emulsifying capacity, as well as enhanced antioxidant activity (DPPH• and ABTS⁺• scavenging), with ultrasound-assisted treatment yielding the most pronounced improvements. The ultrasound-assisted method establishes an efficient strategy for producing WPI-sesamol conjugates with superior functionality and antioxidant capacity, highlighting their potential as novel food ingredients.",
  "abstract_shown": true,
  "affiliations": [
    "College of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Xiandan Feng"
    },
    {
      "affs": [
        0
      ],
      "name": "Mengting Lv"
    },
    {
      "affs": [
        0
      ],
      "name": "Mu Tian"
    },
    {
      "affs": [
        0
      ],
      "name": "Sining Li"
    },
    {
      "affs": [
        0
      ],
      "name": "Shanhu Tang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/d6jcrn5nyhmk0.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104658",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717039/?tool=EBI",
  "id": "d6jcrn5nyhmk0",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/PMC/PMC13717039",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7222923710",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717039/pdf/?tool=EBI",
  "pmcid": "PMC13717039",
  "pmid": "42959313",
  "published": "2026-10-19",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/d6jcrn5nyhmk0.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T00:20:38Z",
      "native_id": "PMC:PMC13717039",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13717039"
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    {
      "first_seen": "2026-11-01T00:20:50Z",
      "native_id": "MED:42959313",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42959313"
    },
    {
      "first_seen": "2026-11-02T12:21:26Z",
      "native_id": "PMC13717039",
      "source": "pmc",
      "url": "https://doi.org/10.1016/j.fochx.2026.104658"
    }
  ],
  "subjects": [],
  "title": "Ultrasound-assisted free radical grafting of sesamol onto whey protein isolate: Structural modifications, functional enhancements, and antioxidant properties",
  "title_text": "Ultrasound-assisted free radical grafting of sesamol onto whey protein isolate: Structural modifications, functional enhancements, and antioxidant properties",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T12:21:26Z",
  "url": "https://research.draconitic.com/paper/d6jcrn5nyhmk0",
  "venue": "Food chemistry: X",
  "versions": []
}