Emulsifying Properties of Oat ProteinCasein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting

An oat protein isolate is an ideal raw material for producing a wide range of plant-based products. However, oat protein exhibits weak functional properties, particularly in emul- sification. Casein-based ingredients are commonly employed to enhance emulsifying properties as a general practice in the food industry. pH-shifting processing is a straightfor- ward method to partially unfold protein structures. This study modified a mixture of an oat protein isolate (OPI) and casein by combining a...