Food chemistry
Cold plasma-induced amyloid fibrils of β-Lactoglobulin: Structural modulation, antigenicity reduction, and emulsification enhancement.
Chun Li, Chang Liu, Xiu-Bin Liu, Jun-Hu Cheng, Rana Muhammad Aadil, Zhi-Wei Liu
Published: 202610.1016/j.foodchem.2026.147991
Abstract
The effects of cold plasma (CP) treatment on the formation of β-lactoglobulin (β-LG) amyloid fibrils (AFs) and its impact on the antigenicity and emulsifying properties of β-LG, were investigated. Results indicated that moderate CP treatment signific…
Preview only. Read the full abstract at the source