Cold plasma (CP) is an emerging non-thermal processing technology with the potential to
increase product longevity without compromising food quality or safety. The value of plant …

Cold plasma (CP) technology has emerged as a promising non-thermal method with diverse
applications in the food industry, offering solutions to key challenges related to food safety …

The modification in structural, rheological, and techno-functional characteristics of soy and
pea protein isolates (SPI and PPI) due to dielectric barrier discharge cold plasma (DBD-CP) …

Chickpea protein (CPI) is a promising dietary protein and potential substitute for soy protein
in food product development due to its high protein content and low allergenicity. However …

Algal proteins are an emerging source of functional foods. Herein, Chlorella pyrenoidosa
protein (CPP)/xanthan gum-based hydrogels (HG) and beeswax-gelled oleogels (OG) are …

This study investigated the impact of combining pH-shifting and cold plasma (CP) treatment
on chickpea protein isolate (CPI) functionality. Compared with pH-shifting treatment alone …

To increase the extraction rate of high-temperature soybean meal proteins and improve their
functional properties, we used atmospheric-pressure cold plasma (ACP)-assisted enzymatic …

Abstract Atmospheric Cold Plasma (ACP) has a proven track record for its non-thermal,
minimal processing technology. The effects of ACP technology on the physicochemical and …

Plant proteins (PP) are gaining growing global attention, driven by increased consumer
awareness on the importance of healthy nutrition, concerns for animal welfare, and …

As a natural emulsifier in coconut milk, coconut globulin (CG) is a potential plant-based
protein source to replace animal protein. However, due to its poor solubility and poor …