The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes

The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes

In order to increase the development and utilization of chickpea protein isolate (CPI) and improve the stability of myofibrillar protein (MP) emulsions, the effect of dielectric barrier discharge (DBD) plasma-modified CPI on the emulsifying properties of MP was investigated. Three different O/W emul...

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Bibliographic Details
Main Authors: Dianbo Zhao, Yanfang Zhou, Lixue Sun, Jinfeng Tian, Qisen Xiang, Ke Li
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
myofibrillar protein
chickpea protein isolate
cold plasma
emulsion stability
interfacial properties
Online Access:https://www.mdpi.com/2304-8158/12/19/3629

Internet

https://www.mdpi.com/2304-8158/12/19/3629

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