Synergistic effects of plasma-activated water and potassium chloride on the structure, function, and digestibility of low-sodium chicken myofibrillar protein

Excessive sodium intake is a major health concern, however, reducing salt in meat products often compromises the functional quality of myofibrillar protein (MP). This study investigated the synergistic effects of cold plasma-activated water (PAW) and potassium chloride (KCl) on the structure, functi...

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Main Authors:	Deng, Lanting, Li, Junqi, Ismail-Fitry, Mohammad Rashedi, Sun, Yangying, Xia, Qiang, Zhou, Changyu, Pan, Daodong, Cao, Jinxuan, Du, Lihui
Format:	Article
Language:	en
Published:	Elsevier 2025
Subjects:	Food Science
Online Access:	http://psasir.upm.edu.my/id/eprint/122478/1/122478.pdf http://psasir.upm.edu.my/id/eprint/122478/ https://linkinghub.elsevier.com/retrieve/pii/S0963996925022598
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