Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting-Reference-Cited by-同舟云学术

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Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting

Published:2024-06 Issue: Volume:94 Page:103657
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zeinali Maedeh,Soltanizadeh Nafiseh

Publisher

Elsevier BV

Reference55 articles.

1. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

2. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

3. A closer look into the behavior of oxygen plasma-treated high-density polyethylene;Banik;Polymer,2003

4. Recent trends in the application of cold plasma for the modification of plant proteins-a review;Basak;Future Foods,2022

5. Succinylation of food proteins-a concise review;Basak;LWT,2022

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