Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment-Reference-Cited by-同舟云学术

Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment

Published:2024-05 Issue: Volume:93 Page:103607
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wang Jian,Zhou Xinyi,Li Junqi,Pan Daodong,Du Lihui

Publisher

Elsevier BV

Reference49 articles.

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3. Determination of Sh- and Ss-groups in some food proteins using Ellman’s reagent;Beveridge;Journal of Food Science,1974

4. Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment;Chen;Food Hydrocolloids,2023

5. Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate;Dabade;Journal of Agriculture and Food Research,2023

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