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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

未来食品学报（英文）2026，Vol.6Issue(2)：232-243,12.

未来食品学报（英文）2026，Vol.6Issue(2)：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
折叠

摘要

关键词

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

Key words

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

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].未来食品学报（英文）,2026,6(2):232-243,12.

基金项目

We are grateful for the financial support from the National Key Research and Development Program of China(2022YFF1102400),National Natural Science Foundation of China(32102093),Natural Science Foundation of Jiangsu Province(BK20210226),and the Fundamental Research Funds for the Central Universities. （2022YFF1102400）

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