Characterization of structural, functional, and rheological modifications in the hyacinth bean (Lablab purpureus) protein induced by multipin cold plasma treatment

Journal of Food Measurement & Characterization 2026

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Authors: Pratik Madhukar Gorde, Poonam Singha, Sushil Kumar Singh

DOI: 10.1007/s11694-025-03969-1

Cited by: 1

References: 75

Fields of Study & Subjects

Proteins in Food Systems Surface Modification and Superhydrophobicity Microencapsulation and Drying Processes

References 75