通过介电-阻挡放电等离子处理诱导结构改性,降低卵清蛋白的抗原性并改善其乳化性

Pan-Pan Tang, Lin-Lin Zhang, Yu-Xin Xiong, Dan-Dan Jiang, Xiu-Bin Liu, Jun-Hu Cheng, R. Aadil, Zhi-wei Liu
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Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification
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Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese
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