Unveiling the Effects of Cold Plasma Treatment on the Structural, Rheological, and Functional Properties of Rice Bean Protein Isolate

Puntos clave

• Functional properties of rice bean protein isolate improved significantly after cold plasma treatment.
• Critical rheological properties assessed reveal significant alterations post-treatment, enhancing usability.
• The study systematically evaluates the impact of cold plasma treatment on rice bean protein isolate.
• These findings may enable innovative applications in food technology and protein formulation.