The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes

In order to increase the development and utilization of chickpea protein isolate (CPI) and improve the stability of myofibrillar protein (MP) emulsions, the effect of dielectric barrier discharge (DBD) plasma-modified CPI on the emulsifying properties of MP was investigated. Three different O/W emul...

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Detalles Bibliográficos
Autores principales: Zhao, Dianbo, Zhou, Yanfang, Sun, Lixue, Tian, Jinfeng, Xiang, Qisen, Li, Ke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572535/
https://www.ncbi.nlm.nih.gov/pubmed/37835282
http://dx.doi.org/10.3390/foods12193629

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572535/
https://www.ncbi.nlm.nih.gov/pubmed/37835282
http://dx.doi.org/10.3390/foods12193629

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