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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính: Elham Ommat Mohammadi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Mohsen Dabestani, Emanuel Schneck, Reinhard Miller
Định dạng: Bài viết
Ngôn ngữ:English
Được phát hành: MDPI AG 2023-08-01
Loạt:Colloids and Interfaces
Những chủ đề:
cold plasma
WPI
hydrophobicity
aggregation
surface pressure
surface dilational visco-elasticity
Truy cập trực tuyến:https://www.mdpi.com/2504-5377/7/3/54

Internet

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

Những quyển sách tương tự