Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin

Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Zhi-Wei Liu, Ying-Xue Zhou, Feng Wang, Yi-Cheng Tan, Jun-Hu Cheng, Alaa El-Din Bekhit, Rana Muhammad Aadil, Xiu-Bin Liu

Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research