Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting
An oat protein isolate is an ideal raw material for producing a wide range of plant-based products. However, oat protein exhibits weak functional properties, particularly in emulsification. Casein-based ingredients are commonly employed to enhance emulsifying properties as a general practice in the...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/15/2702 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|