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Effect of cold plasma processing on the immunoreactivity,structure and functional properties of peanut protein

Yuxin Wang Jialu Shi Jing Qian Jinlong Zhao Lili Zhang Vijaya Raghavan Jin Wang

Journal of Future Foods2026，Vol.6Issue(2)：P.232-243,12.

Journal of Future Foods2026，Vol.6Issue(2)：P.232-243,12.DOI:10.1016/j.jfutfo.2024.09.004

Effect of cold plasma processing on the immunoreactivity,structure and functional properties of peanut protein

Yuxin Wang ¹Jialu Shi ¹Jing Qian ¹Jinlong Zhao ¹Lili Zhang ¹Vijaya Raghavan ²Jin Wang¹

作者信息

1. Key Laboratory of Environmental Medicine and Engineering,Ministry of Education,Department of Nutrition and Food Hygiene,School of Public Health,Southeast University,Nanjing 210009,China
2. Department of Bioresource Engineering,Faculty of Agricultural and Environmental Sciences,McGill University,Sainte-Anne-de-Bellevue H9X3V9,Canada
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摘要

关键词

Cold plasma/Peanut protein/Immunoreactivity/Structure/Functional properties

分类

轻工纺织

引用本文复制引用

Yuxin Wang,Jialu Shi,Jing Qian,Jinlong Zhao,Lili Zhang,Vijaya Raghavan,Jin Wang..Effect of cold plasma processing on the immunoreactivity,structure and functional properties of peanut protein[J].Journal of Future Foods,2026,6(2):P.232-243,12.

基金项目

the financial support from the National Key research and Development Program of China(2022YFF1102400) （2022YFF1102400）

National Natural Science Foundation of China(32102093),Natural Science Foundation of Jiangsu Province(bK20210226) （32102093）

the Fundamental research Funds for the Central Universities. （）

Journal of Future Foods

ISSN：2772-5669

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