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For: Mahdavian Mehr H, Koocheki A. Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate. Food Hydrocolloids 2020;106:105899. [DOI: 10.1016/j.foodhyd.2020.105899] [Cited by in Crossref: 13] [Cited by in F6Publishing: 2] [Article Influence: 6.5] [Reference Citation Analysis]
Number Citing Articles
1 Okyere AY, Rajendran S, Annor GA. Cold plasma technologies: Their effect on starch properties and industrial scale-up for starchmodification. Current Research in Food Science 2022. [DOI: 10.1016/j.crfs.2022.02.007] [Reference Citation Analysis]
2 Yu J, Jiang P, Li S, Chen Y. Mechanism of improving interfacial hydration characteristic of high‐denatured peanut protein induced by cold plasma. J Food Process Engineering 2022;45. [DOI: 10.1111/jfpe.13926] [Reference Citation Analysis]
3 Mahdavian Mehr H, Koocheki A. Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma. Food Hydrocolloids 2021;112:106328. [DOI: 10.1016/j.foodhyd.2020.106328] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 5.0] [Reference Citation Analysis]
4 Yu J, Zhang Y, Yan J, Li S, Chen Y. A novel glycoprotein emulsion using high-denatured peanut protein and sesbania gum via cold plasma for encapsulation of β-carotene. Innovative Food Science & Emerging Technologies 2021;74:102840. [DOI: 10.1016/j.ifset.2021.102840] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
5 Sharafodin H, Soltanizadeh N. Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate. Food Hydrocolloids 2022;122:107077. [DOI: 10.1016/j.foodhyd.2021.107077] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Mollakhalili-meybodi N, Yousefi M, Nematollahi A, Khorshidian N. Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods. Eur Food Res Technol 2021;247:1579-94. [DOI: 10.1007/s00217-021-03750-w] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
7 Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021;:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Reference Citation Analysis]
8 Umair M, Jabbar S, Lin Y, Nasiru MM, Zhang J, Abid M, Murtaza MA, Zhao L. Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice. Int J of Food Sci Tech 2022;57:827-41. [DOI: 10.1111/ijfs.15535] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Bu F, Nayak G, Bruggeman P, Annor G, Ismail BP. Impact of plasma reactive species on the structure and functionality of pea protein isolate. Food Chem 2022;371:131135. [PMID: 34571408 DOI: 10.1016/j.foodchem.2021.131135] [Reference Citation Analysis]
10 Luo J, Xu W, Liu Q, Zou Y, Wang D, Zhang J. Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein. LWT 2022;162:113484. [DOI: 10.1016/j.lwt.2022.113484] [Reference Citation Analysis]