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) …

The food industry faces challenges as consumers aim for perceived health and less
processed food. Non-thermal plasma technology is a unique strategy aimed at the food …

The quality and storage stability of grains are crucial for global food security. However, these
properties can deteriorate due to internal respiratory processes and external factors, leading …

This study aimed to compare the plasma-activated water (PAW) and plasma-activated
microbubble water (PAMBW) with commercial sodium hypochlorite (SH) for postharvest …

Sunflower seed protein is a protein rich in amino acids, but its structure is more difficult to be
applied due to its poor functional properties. The purpose of this study is to investigate the …

Pea protein isolate (PPI) is a valued sustainable protein source, but its relatively poor
functional properties limit its applications. This study reports on the effects of cold argon …

This study investigates the effects of cold plasma (CP) treatment on peanut protein isolate
(PPI), focusing on functionality, rheology, and structural modifications across various …

Cold plasma (CP) is an alternative to traditional thermal sterilization techniques. This study
aimed to investigate the preservation effects of CP treatment at 120 kV and 130 Hz for 150 s …

Cold plasma is a nonthermal process used for modification of proteins. The objective of this
study was to investigate the effect of cold plasma technology on the phosphorylation degree …

Applying cold discharge plasma can potentially alter plants' germination characteristics by
triggering their physiological activities. As a main crop in many countries, soybean was …