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...

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Ngā kaituhi matua:	Elham Ommat Mohammadi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Mohsen Dabestani, Emanuel Schneck, Reinhard Miller
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2023-08-01
Rangatū:	Colloids and Interfaces
Ngā marau:	cold plasma WPI hydrophobicity aggregation surface pressure surface dilational visco-elasticity
Urunga tuihono:	https://www.mdpi.com/2504-5377/7/3/54
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!