Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting

Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting

An oat protein isolate is an ideal raw material for producing a wide range of plant-based products. However, oat protein exhibits weak functional properties, particularly in emulsification. Casein-based ingredients are commonly employed to enhance emulsifying properties as a general practice in the...

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Bibliographic Details
Main Authors: Yang Teng, Mingjuan Ou, Jihuan Wu, Ting Jiang, Kaige Zheng, Yuxing Guo, Daodong Pan, Tao Zhang, Zhen Wu
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
OPI/casein mixtures
atmospheric cold plasma
emulsifying property
Online Access:https://www.mdpi.com/2304-8158/14/15/2702
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