Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma

Publication date: Available online 9 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Edward Bormashenko, Yelena Bormashenko, Irina Legchenkova, Necla Mine Eren

Source: Innovative Food Science and Emerging Technologies - July 11, 2021 Category: Food Science Source Type: research