Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: A comprehensive study on pH effects
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Cold plasma treatment shows that pH-dependent structural modification can alter quinoa protein solubility, emulsifying properties, foaming behavior, and secondary structure.
“while cold plasma treatment shows that pH-dependent struc tural modification can alter quinoa protein solubility, emulsifying properties, foaming behavior, and secondary structure”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Yousefi et al., 2026
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Quinoa protein: Composition, structure and functional properties
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Impact of plasma reactive species on the structure and functionality of pea protein isolate
Bu, F., Nayak, G., Bruggeman, P., Annor, G., & Ismail, B. P. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2021.131135 · Cited by 105 · see citing works
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Cited by
Sorted by citations
Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Yousefi, L., Arianfar, A., Mahdian, E., & Rafe, A.
- Venue
- Scientific Reports
- Published
- 2026-01-29
- Volume
- 16
- Issue
- 1
- ISSN
- 2045-2322
- PMC
- PMC12913992
- Cited by
- 7
- References
- 2
- Language
- en
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