Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein-Reference-Cited by-同舟云学术

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Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein

Published:2021-12 Issue: Volume:74 Page:102869
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Baek Ki Ho,Heo Ye Seul,Yim Dong Gyun,Lee Yee Eun,Kang Taemin,Kim Hyun-Jun,Jo Cheorun

Funder

National Fusion Research Institute

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

1. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein;Alavi;Food Hydrocolloids,2019

2. Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate;Alleoni;Brazilian Journal of Poultry Science,2004

3. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

4. Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces;Baek;Innovative Food Science & Emerging Technologies,2021

5. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein;Chang;Food Hydrocolloids,2017

Cited by 26 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. Effect of corona discharge cold plasma on the structure and emulsification properties of soybean protein isolate;Food Hydrocolloids;2024-11

2. Dielectric barrier discharge cold plasma alleviated the immunoreactivity of egg white proteins with improved digestibility and functional properties;Food Bioscience;2024-10

3. Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein;Food Hydrocolloids;2024-08

5. A combination of high-voltage atmospheric cold plasma and cinnamaldehyde significantly increases inactivation of Salmonella enterica and Escherichia coli O157:H7 in raw pineapple juice;LWT;2024-07

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