The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin

In order to avoid the timeliness of plasma treatment effect, it is necessary to improve the solubility and functional properties of peanut protein and expand the application of peanut protein in food industry. Cold Plasma (CP) was used to induce Peanut Protein isolator-inulin (PPI-Inulin) dry polyme...

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Bibliographic Details

Published in:	Liang you shipin ke-ji
Main Authors:	HUI Cai-qin, FU Wen-jie, LAN Hui-hui, LIU Shuo, JI Hui
Format:	Article
Language:	English
Published:	Academy of National Food and Strategic Reserves Administration 2025-07-01
Subjects:	cold plasma inulin peanut protein isolate functional properties structure
Online Access:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250413