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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

Edward Bormashenko, Yelena Bormashenko, Irina Legchenkova, Necla Mine Eren

2021Innovative Food Science & Emerging Technologies39 citationsDOI

Topics & Concepts

HydrophilizationSoy proteinWettingContact angleChemistryChromatographyFood sciencePea proteinMaterials scienceChemical engineeringBiochemistryComposite materialEngineeringMicroencapsulation and Drying ProcessesSurface Modification and SuperhydrophobicityElectrohydrodynamics and Fluid Dynamics
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 | Litcius