Effect of long-term cold plasma pretreatment on the pH-dependent emulsifying properties of grass pea protein (Lathyrus sativus L.): Mechanistic insights and expected applications

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: October 2026

Source: Food Hydrocolloids, Volume 179

Author(s): Hamed Mahdavian Mehr

​Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Hamed Mahdavian Mehr Read More

Related posts:

Default ThumbnailSubstitution site dependent effects of carboxymethyl chitosan on heat-induced structural evolution and aggregation of gluten Default ThumbnailSynergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks Default ThumbnailUltrasound-modified Fusarium venenatum TB01 protein as a structuring agent for solid fat mimetics via high internal phase emulsions Default ThumbnailMechanistic insights into structural characteristics of protein self-assemblies in texture perception Default ThumbnailAgar-based gels enriched with Platostoma palustre extract: Effects of concentration and pH on structure, mechanics, and phenolic release Default ThumbnailEndogenous lipids and protein changes during newly harvested wheat flour post-ripening: Impacts on dough properties and steamed bread quality