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Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of ß-lactoglobulin by inducing structural changes.
Liu, Zhi-Wei; Liu, Lian-Jie; Zhou, Ying-Xue; Tan, Yi-Cheng; Cheng, Jun-Hu; Bekhit, Alaa El-Din; Inam-Ur-Raheem, Muhammad; Aadil, Rana Muhammad.
Affiliation
  • Liu ZW; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: zwliu@hunau.edu.cn.
  • Liu LJ; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
  • 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.
  • Inam-Ur-Raheem M; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
  • Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: dilrana89@gmail.com.
Food Chem ; 358: 129821, 2021 Oct 01.
Article in En | MEDLINE | ID: mdl-33933963
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Immunoglobulin G / Lactoglobulins Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Immunoglobulin G / Lactoglobulins Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: Reino Unido