Effect of surface dielectric barrier discharge plasma on the physicochemical properties of soy protein isolate-chia seed gum complex
The aim of this study was to modify the soy protein isolate-chia seed gum (SPI-CSG) complex using surface dielectric barrier discharge plasma at different exposure times (2, 4, and 6 min) to improve its techno-functional potential. The present active species in the plasma were determined using optic...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004213 |
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