Effect of cold plasma processing on the immunoreactivity, structure and functional properties of peanut protein
Peanuts are one of the most important food allergens globally. To reduce the risk of allergies, peanuts were treated with cold plasma (CP) for varying durations. The impact of CP on the immunoreactivity, structure, and functional properties of peanut protein (PP) was investigated, aiming to comprehe...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2026-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566925000758 |
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