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Protective effect of covalently coupled polyphenols on hydroxyl radical-damaged potato protein isolate: laccase-mediated functional modification of resveratrol and luteolin

Yushun Chen, Songyu Wang, Kefan Ouyang, Qin Zhang, Xiaojuan Dai, Xing Hu, Qiang Zhao

2025Food Bioscience9 citationsDOI

Topics & Concepts

ChemistryPolyphenolResveratrolLaccaseCovalent bondLuteolinPosttranslational modificationBiochemistryOrganic chemistryEnzymeFlavonoidAntioxidantPhytochemicals and Antioxidant ActivitiesDye analysis and toxicityTea Polyphenols and Effects
Protective effect of covalently coupled polyphenols on hydroxyl radical-damaged potato protein isolate: laccase-mediated functional modification of resveratrol and luteolin | Litcius