Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables
Controlled CP treatment significantly modified WPI structure and functional behavior, reducing solubility and binding affinity while enhancing aggregation. These findings demonstrate the potential of CP as a versatile tool to tailor protein properties for food applications. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Fabiano A.N. Fernandes (ORCID: https://orcid.org/0000-0003-3495-5975)
- Paulo César Stringheta (ORCID: https://orcid.org/0000-0002-1229-7038)
- Daiana Wischral (ORCID: https://orcid.org/0000-0003-0491-2536)
- Suelí Rodrigues (ORCID: https://orcid.org/0000-0002-3725-2274)
- Evandro Martins (ORCID: https://orcid.org/0000-0002-5448-8385)
- Pedro Henrique Campelo (ORCID: https://orcid.org/0000-0002-5137-0162)
- Paula Zambe Azevedo
- Breno Rodrigues de Souza
- Gabriel Oliveira Horta
Institutions
- Universidade Federal de Viçosa (BR)
- Universidade Federal do Ceará (BR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-11
- DOI
- https://doi.org/10.1002/jsfa.70245
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior