Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables
- DOI
- 10.1002/jsfa.70245
- Published
- 2025-10-11
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70245,
title = {Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables},
author = {Gabriel Oliveira Horta and Paula Zambe Azevedo and Breno Rodrigues de Souza and Sueli Rodrigues and Fabiano André Narciso Fernandes and Daiana Wischral and Paulo Cesar Stringheta and Evandro Martins and Pedro Henrique Campelo},
year = {2025},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.70245},
url = {https://doi.org/10.1002/jsfa.70245}
}RIS
TY - JOUR TI - Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables AU - Gabriel Oliveira Horta AU - Paula Zambe Azevedo AU - Breno Rodrigues de Souza AU - Sueli Rodrigues AU - Fabiano André Narciso Fernandes AU - Daiana Wischral AU - Paulo Cesar Stringheta AU - Evandro Martins AU - Pedro Henrique Campelo PY - 2025 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.70245 UR - https://doi.org/10.1002/jsfa.70245 ER -
APA
Horta, G. O., Azevedo, P. Z., Souza, B. R. D., Rodrigues, S., Fernandes, F. A. N., Wischral, D., Stringheta, P. C., Martins, E., & Campelo, P. H. (2025). Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70245
Source records
- crossref · retrieved 2026-09-24T18:29:02.307Z