Effect of surface dielectric barrier discharge plasma on the physicochemical properties of soy protein isolate-chia seed gum complex.

Food Chem X · 2025 · PMC12159911 · PMID 40511331

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a decreasing trendno p-value reported

With plasma exposure increasing up to 5 min, the surface hydrophobicity increased, and it again showed a decreasing trend up to 10 min.

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