Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin.

Liu, Zhi-Wei; Zhou, Ying-Xue; Tan, Yi-Cheng; Cheng, Jun-Hu; Bekhit, Alaa El-Din; Mousavi Khaneghah, Amin; Aadil, Rana Muhammad.

Afiliación

Liu ZW; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: zwliu@hunau.edu.cn.
Zhou YX; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Tan YC; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Bekhit AE; Department of Food Science, University of Otago, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.
Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland. Electronic address: amin.mousavi@ibprs.pl.
Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: muhammad.aadil@uaf.edu.pk.

Int J Biol Macromol ; 220: 1454-1463, 2022 Nov 01.

Article en En | MEDLINE | ID: mdl-36122773