Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables.
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| Title: | Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables. |
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| Authors: | Horta GO; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Azevedo PZ; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., de Souza BR; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Rodrigues S; Department of Food Engineering, Federal University of Ceará, Fortaleza, Brazil., Fernandes FAN; Department of Chemical Engineering, Federal University of Ceará, Fortaleza, Brazil., Wischral D; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Stringheta PC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Martins E; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Campelo PH; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil. |
| Source: | Journal of the science of food and agriculture [J Sci Food Agric] 2026 Jan 30; Vol. 106 (2), pp. 1220-1228. Date of Electronic Publication: 2025 Oct 11. |
| Publication Type: | Journal Article; Evaluation Study |
| Journal Info: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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