Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics-Reference-Cited by-同舟云学术

Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics

Published:2024-07 Issue: Volume:447 Page:138914
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rout Srutee^ORCID,Srivastav Prem Prakash

Funder

Ministry of Education, India

Publisher

Elsevier BV

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3. Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace;Bao;Innovative Food Science & Emerging Technologies,2020

4. A comprehensive review on impact of non-thermal processing on the structural changes of food components;Barbhuiya;Food Research International,2021

5. Strategy to reduce methane to increase feed efficiency in ruminants through adding essential oils as feed additives;Brenda;International Journal of Veterinary Science,2024

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