Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties

[1] Ahmed J(2007)Protein denaturation, rheology, and gelation characteristics of radio-frequency heated egg white dispersions International Journal Food Properties 10 145-161

[2] Ramaswamy HS(2022)Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins Innovative Food Science & Emerging Technologies 82 103166-1101

[3] Alli I(2007)Infrared spectroscopy of proteins Biochimica Et Biophysica Acta 1767 1073-329

[4] Raghavan VGS(2020)Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing Ultrasonics Sonochemistry 69 105268-444

[5] Asaithambi N(2021)Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism Ultrasonics Sonochemistry 76 105652-56

[6] Singha P(2023)Nonthermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion Food Research International 165 112548-41

[7] Singh SK(2019)Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure LWT 102 324-1756

[8] Barth A(2020)Localised enzymolysis and sonochemically modified sunflower protein: Physical, functional and structure attributes Ultrasonics Sonochemistry 63 104957-21

[9] Chen J(2016)Effects of dielectric barrier discharges (DBD) cold plasma treatment on physicochemical and structural properties of zein powders Food and Bioprocess Technology 10 434-972

[10] Zhang X(2021)Effects of thermal, nonthermal and emulsification processes on the gastrointestinal digestibility of egg white proteins Trends in Food Science and Technology 107 45-6662

[1] Ahmed J(2007)Protein denaturation, rheology, and gelation characteristics of radio-frequency heated egg white dispersions International Journal Food Properties 10 145-161

[2] Ramaswamy HS(2022)Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins Innovative Food Science & Emerging Technologies 82 103166-1101

[3] Alli I(2007)Infrared spectroscopy of proteins Biochimica Et Biophysica Acta 1767 1073-329

[4] Raghavan VGS(2020)Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing Ultrasonics Sonochemistry 69 105268-444

[5] Asaithambi N(2021)Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism Ultrasonics Sonochemistry 76 105652-56

[6] Singha P(2023)Nonthermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion Food Research International 165 112548-41

[7] Singh SK(2019)Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure LWT 102 324-1756

[8] Barth A(2020)Localised enzymolysis and sonochemically modified sunflower protein: Physical, functional and structure attributes Ultrasonics Sonochemistry 63 104957-21

[9] Chen J(2016)Effects of dielectric barrier discharges (DBD) cold plasma treatment on physicochemical and structural properties of zein powders Food and Bioprocess Technology 10 434-972

[10] Zhang X(2021)Effects of thermal, nonthermal and emulsification processes on the gastrointestinal digestibility of egg white proteins Trends in Food Science and Technology 107 45-6662