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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250413 |
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