The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin

The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin

In order to avoid the timeliness of plasma treatment effect, it is necessary to improve the solubility and functional properties of peanut protein and expand the application of peanut protein in food industry. Cold Plasma (CP) was used to induce Peanut Protein isolator-inulin (PPI-Inulin) dry polyme...

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Bibliographic Details
Main Authors: HUI Cai-qin, FU Wen-jie, LAN Hui-hui, LIU Shuo, JI Hui
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-07-01
Series:Liang you shipin ke-ji
Subjects:
cold plasma
inulin
peanut protein isolate
functional properties
structure
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250413
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