Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review
Ubaida Akbar, Shivangi Srivastava, Aamir Hussain Dar, Kshirod Kumar Dash, Sabir Ahmad Mondol, Vinay Kumar Pandey, Toiba Majeed, Urba Shafiq Sidiqi
Abstract
The objective of this review is to explore recent insights into the impact of cold plasma treatment on the structural and functional properties of egg white protein and to assess its potential for sustainable food applications.
Topics & Concepts
Egg whiteWhite (mutation)White paperFood scienceBusinessBiologyGeographyBiochemistryGeneArchaeologyProtein Hydrolysis and Bioactive PeptidesFood and Agricultural SciencesProteins in Food Systems