Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties

Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties

Vacuum cold plasma (VCP), a novel non-thermal processing technology used to modify the physicochemical properties and functionalities of food materials, was applied to whey protein isolate (WPI). The treatment affects the protein chemistry and, as a result, leads to differences in the behavior in so...

Full description

Bibliographic Details
Main Authors: Elham Ommat Mohammadi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Mohsen Dabestani, Emanuel Schneck, Reinhard Miller
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Colloids and Interfaces
Subjects:
cold plasma
WPI
hydrophobicity
aggregation
surface pressure
surface dilational visco-elasticity
Online Access:https://www.mdpi.com/2504-5377/7/3/54

Internet

https://www.mdpi.com/2504-5377/7/3/54

Similar Items