ArticleFoods (Basel, Switzerland)2025
Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Influence of plasma-activated water treatment on the cold storage stability and flavor profile of duck fillets.Food chemistry: X · 2025Article
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Authors and funding
8 authors.
Funding
Abstract
In this study, myofibrillar proteins (MPs) of thawed pork were treated with plasma-activated water (PAW) generated at different times (0, 5, 10, 15, 20, and 25 s) to investigate whether the function of MPs is improved through PAW and the corresponding regulatory mechanism. The results found that PAW treatments increased the surface hydrophobicity and altered the secondary and tertiary structure of MPs. The α-helix content of MPs treated by PAW reduced from 37.3% to 31.25%. In the PAW25s group, the oxidation of MPs was significantly raised, reflected by the higher carbonyl content and lower total sulfhydryl content compared with other groups (
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