Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties-Reference-Cited by-同舟云学术

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Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties

Published:2025-01 Issue: Volume:158 Page:110531
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Zhi-Wei^ORCID,Tang Pan-Pan,Liu Chang,Tan Yi-Cheng,Liu Tian-Le,Cheng Jun-Hu,Aadil Rana Muhammad^ORCID,Liu Xiu-Bin

Funder

Hunan Provincial Natural Science Foundation

Chongqing Science and Technology Innovation Leading Talent Support Program

Science and Technology Program of Hunan Province

Special Fund Project for Science and Technology Innovation Strategy of Guangdong Province

Education Department of Hunan Province

Publisher

Elsevier BV

Reference47 articles.

1. Clinicopathological and electrophoretic pattern of serum protein alterations in acute pneumonic sheep;Arbaga;Pakistan Veterinary Journal,2023

2. Pulsed electric field: A potential alternative towards a sustainable food processing;Arshad;Trends in Food Science & Technology,2021

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

4. Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications;Cao;Advances in Colloid and Interface Science,2019

5. Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC);Feng;Food Hydrocolloids,2022

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