Food chemistry
A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties.
Jingkai Zhang, Danrong Zhao, Yi Liu, Yiyan Liu, Dongjie Huang, Rili Hao, Jing Yang, Dapeng Li, Yang Jiang
Published: 202610.1016/j.foodchem.2026.147902
Abstract
Cold plasma (CP) was used as a non-thermal strategy to improve the solubility and foaming properties of mulberry leaf protein (MLP). MLP was treated for different times and evaluated for solubility, foaming capacity, foam stability, and structural ch…
Preview only. Read the full abstract at the source