Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion-Reference-Cited by-同舟云学术

Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion

Published:2023-03 Issue: Volume:165 Page:112548
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Xianqiang,Chu Xinyu,Li Xue,Cao Fuliang,Guo Qirong,Wang Jiahong

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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3. Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein;Baek;Innovative Food Science & Emerging Technologies,2021

4. Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin;Barac;International Journal of Molecular Sciences,2011

5. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds;Barac;International Journal of Food Science and Technology,2012

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2. Effect of Xanthoceras sorbifolium bunge leaves saponins on the foaming properties of whey protein isolate at varying pHs: Correlation between interface, rheology, and foaming characteristics;LWT;2023-09

3. Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties;Food and Bioprocess Technology;2023-08-02