Abstract Background Aquatic proteins (APs) are becoming innovative and fast-growing
ingredients owing to their health benefits, unique flavor, and religious preferences over the …

The world faces many critical challenges in food security, including burgeoning population
growth, the looming specter of climate change, rampant land degradation, diminishing water …

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) …

Abstract Purpose of Review The globally rising food allergy prevalence is associated with
the urgent need for new disease prevention methods, efficient treatment, and reliable risk …

Cold plasma technology is gaining attention as a promising approach to enhancing the
bioactivity of plant extracts. However, its impact on green coffee bean extracts (GCBEs) still …

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 …

Casein is the primary allergen in the dairy products. This study investigated the effects of
moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity …

Vacuum cold plasma (VCP), a novel non-thermal processing technology used to modify the
physicochemical properties and functionalities of food materials, was applied to whey …

Whey proteins are a major group of dairy proteins with high potential for various food based
applications. Whey protein isolate has a limited range of functionalities. This functional …

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 …