Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics

Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment

(2020) Nan Li et al.   JOURNAL OF FOOD SCIENCE

Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1

(2019) Harshitha Venkataratnam et al.   Innovative Food Science & Emerging Technologies

Effect of cold plasma on the techno-functional properties of animal protein food ingredients

(2019) Juan M. Pérez-Andrés et al.   Innovative Food Science & Emerging Technologies

Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet

(2019) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Recent Advances in the Application of Cold Plasma Technology in Foods

(2018) Chaitanya Sarangapani et al.   Annual Review of Food Science and Technology

Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

(2018) Tássia B. Pessato et al.   Journal of Functional Foods

Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes

(2018) Linglin Fu et al.   FOOD CHEMISTRY

Processing chocolate milk drink by low-pressure cold plasma technology

(2018) Nathalia M. Coutinho et al.   FOOD CHEMISTRY

Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein

(2017) Hui Ji et al.   Food and Bioprocess Technology

Inactivation of soybean trypsin inhibitor by dielectric-barrier discharge (DBD) plasma

(2017) Junguang Li et al.   FOOD CHEMISTRY

High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity

(2017) P. Meinlschmidt et al.   Innovative Food Science & Emerging Technologies

Behavior of Zein in Aqueous Ethanol under Atmospheric Pressure Cold Plasma Treatment

(2017) Shuang Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

(2016) Priyanka Pal et al.   FOOD RESEARCH INTERNATIONAL

The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

(2016) P. Meinlschmidt et al.   Innovative Food Science & Emerging Technologies

Influence of low pressure cold plasma on cooking and textural properties of brown rice

(2016) Rohit Thirumdas et al.   Innovative Food Science & Emerging Technologies

Effect of processing on conformational changes of food proteins related to allergenicity

(2016) Toheder Rahaman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Review of conventional and novel food processing methods on food allergens

(2015) Sai Kranthi Vanga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Atmospheric pressure cold plasma (ACP) treatment of wheat flour

(2015) N.N. Misra et al.   FOOD HYDROCOLLOIDS

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

(2015) Annalisa Segat et al.   Innovative Food Science & Emerging Technologies

Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’

(2015) Sara Bußler et al.   JOURNAL OF FOOD ENGINEERING

Effects and Mechanism of Atmospheric-Pressure Dielectric Barrier Discharge Cold Plasma on Lactate Dehydrogenase (LDH) Enzyme

(2015) Hao Zhang et al.   Scientific Reports

Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

(2014) Annalisa Segat et al.   FOOD RESEARCH INTERNATIONAL

Effect of oxidation on the emulsifying properties of soy protein isolate

(2013) Nannan Chen et al.   FOOD RESEARCH INTERNATIONAL

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

(2013) Chatrapati V.R.K. Tammineedi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Long-term antibacterial efficacy of air plasma-activated water

(2011) Matthew J Traylor et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Plasma Induced Oxidative Cleavage of Disulfide Bonds in Polypeptides during Nanoelectrospray Ionization

(2010) Yu Xia et al.   ANALYTICAL CHEMISTRY

The Role of Acidification for Antimicrobial Activity of Atmospheric Pressure Plasma in Liquids

(2010) K. Oehmigen et al.   Plasma Processes and Polymers

Oxidative modification of soy protein by peroxyl radicals

(2009) Wei Wu et al.   FOOD CHEMISTRY

Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy

(2008) Thomas Holzhauser et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY