Mechanisms underlying the formation of non-thermal deamidated zein via synergistic treatment of cold plasma with acid: Improved foam performance-Reference-Cited by-同舟云学术

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Mechanisms underlying the formation of non-thermal deamidated zein via synergistic treatment of cold plasma with acid: Improved foam performance

Published:2024-01 Issue: Volume:146 Page:109195
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Qu Zihan,Chen Guiyun,Yang Tongliang,Li Shuhong,Chen Ye

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

1. Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein;Alavi;Food Hydrocolloids,2020

2. Aqueous foams stabilized solely by silica nanoparticles;Binks;Angewandte Chemie International Edition,2005

3. Preparation, characterization and functional evaluation of chitosan-based films with zein coatings produced by cold plasma;Chen;Carbohydrate Polymers,2018

4. Complex coacervation of zein-chitosan via atmospheric cold plasma treatment: Improvement of encapsulation efficiency and dispersion stability;Chen;Food Hydrocolloids,2020

5. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications;Chen;Comprehensive Reviews in Food Science and Food Safety,2021

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing the stability of zein pickering foams via hydrophilic reassembly with sugar alcohols and glycosides: A structural and molecular investigation;Food Hydrocolloids;2024-08

2. Enhanced oral bioavailability of cannabidiol by flexible zein nanoparticles: in vitro and pharmacokinetic studies;Frontiers in Nutrition;2024-07-17

3. Mechanism of improving the digestibility of coconut globulin by atmospheric cold plasma treatment: The perspective of protein structure;Food Hydrocolloids;2024-07

4. Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review;Sustainable Food Technology;2024

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