September 9, 2024 In Unkategorisiert
Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review
Sustainable Food Technol., 2024, Advance Article
DOI: 10.1039/D4FB00155A, Review Article
DOI: 10.1039/D4FB00155A, Review Article
Open Access
  This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.
Ubaida Akbar, Shivangi Srivastava, Aamir Hussain Dar, Kshirod Kumar Dash, Sabir Ahmad Mondol, Vinay Kumar Pandey, Toiba Majeed, Urba Shafiq Sidiqi
The objective of this review is to explore recent insights into the impact of cold plasma treatment on the structural and functional properties of egg white protein and to assess its potential for sustainable food applications.
To cite this article before page numbers are assigned, use the DOI form of citation above.
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The objective of this review is to explore recent insights into the impact of cold plasma treatment on the structural and functional properties of egg white protein and to assess its potential for sustainable food applications.
To cite this article before page numbers are assigned, use the DOI form of citation above.
The content of this RSS Feed (c) The Royal Society of Chemistry
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