Thin sheets of bean curd treated by cold plasma: Changes in surface structure and physicochemical properties-Reference-Cited by-同舟云学术

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Thin sheets of bean curd treated by cold plasma: Changes in surface structure and physicochemical properties

Published:2023-03 Issue: Volume:84 Page:103288
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Yang Tongliang,Wang Yuhe,Yang Bowen,Zhang Yifu,Wang Jiake,Qiang Siqi,Zhou Junjun,Li Shuhong,Chen Ye

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference27 articles.

1. Quantitative studies of the structure of proteins in solution by Fourier-transform infrared spectroscopy;Arrondo;Progress in Biophysics & Molecular biology,1993

2. Zein films with porous polylactic acid coatings via cold plasma pre-treatment;Chen;Industrial Crops and Products,2020

3. Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment;Chen;Food Chemistry,2020

4. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends;Ekezie;Trends in Food Science & Technology,2017

5. Grass pea (Lathyrus sativus L.) protein isolate: The effect of extraction optimization and drying methods on the structure and functional properties;Feyzi;Food Hydrocolloids,2018

Cited by 3 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. Improving the Efficiency of Proteolysis in Soybean Isolate: Cold Plasma Treatment;Food and Bioprocess Technology;2024-08-28

2. Recent progress in regulating starch digestibility using natural additives and sustainable processing operations;Critical Reviews in Food Science and Nutrition;2023-11-07

3. Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products;Journal of Food Composition and Analysis;2023-10

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