Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
Author:
Funder
Natural Science Foundation of Hunan Province
Publisher
Elsevier BV
Reference38 articles.
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1. Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties;Food Hydrocolloids;2025-01
2. Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder;Food Hydrocolloids;2024-12
3. Cold plasma for enhancing covalent conjugation of ovalbumin-gallic acid and its functional properties;Food Chemistry;2024-10
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