Effects of plasma activated water on fava bean protein isolate functionality and 3D printability
Fava bean protein is an emerging food ingredient with many health benefits and great potential in the plant-based meat industry.
Authors
- Anuruddika Hewage (ORCID: https://orcid.org/0009-0009-7958-0143)
- Thava Vasanthan (ORCID: https://orcid.org/0000-0003-1026-0458)
- N.N. Misra (ORCID: https://orcid.org/0000-0001-8041-8893)
- Sitian Zhang (ORCID: https://orcid.org/0000-0002-9690-7752)
- Nandika Bandara (ORCID: https://orcid.org/0000-0002-7250-4457)
- Roopesh M. Syamaladevi (ORCID: https://orcid.org/0000-0003-3008-915X)
- Lingyun Chen (ORCID: https://orcid.org/0000-0002-8956-7358)
- P.C.H. Chan (ORCID: https://orcid.org/0009-0004-1158-7377)
- Shifa Dinesh
Institutions
- University of Alberta (CA)
- Taif University (SA)
- University of Manitoba (CA)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-10-27
- DOI
- https://doi.org/10.1039/d5fb00481k
- Citations
- 2
- Primary Topic
- Magnetic and Electromagnetic Effects
- Type
- article
- Field-Weighted Citation Impact
- 2.24
Funders
- Alberta Innovates
- Natural Sciences and Engineering Research Council of Canada