Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties

被引：0
|
作者：
Mustapha Muhammad Nasiru
Evans Frimpong Boateng
Fawze Alnadari
Muhammad Umair
Zhaobin Wang
Ahmed M. Senan
Wenjing Yan
Hong Zhuang
Jianhao Zhang
机构：
[1] Nanjing Agricultural University,National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology
[2] Nanjing Agricultural University,College of Food Science and Technology
[3] Federal University Dutsin-Ma,Department of Food Science and Technology, Faculty of Renewable Natural Resources
[4] Jiangsu Tianmeijian Nature Bioengineering Co.,Research and Development Center
[5] Ltd.,Department of Food Science and Engineering, College of Chemistry and Environmental Engineering
[6] Shenzhen University,Department of Basic Pharmaceutical Sciences, Faculty of Pharmacy
[7] Suleyman Demirel University,Quality and Safety Assessment Research Unit
[8] U.S. National Poultry Research Center,undefined
[9] USDA-ARS,undefined
来源：
Food and Bioprocess Technology | 2024年 / 17卷
关键词：
Functional attributes; Lipid oxidation; Egg white protein; Rheology; DBD-CAP; FTIR-ATR;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：955 / 976
页数：21
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