Comparative Study of Effects of Acid–Ultrasound and Cold Plasma Treatments on Structural and Emulsifying Properties of Pomelo Albedo Fiber
Pomelo albedo is a fiber-rich by-product that may be used as a functional food ingredient, but its native compact structure and high insoluble fiber content can limit its performance in emulsionbased systems. This work compares acid-ultrasound and cold plasma treatments as nonthermal modification strategies to improv...