Exploring the impact of atmospheric cold plasma technology on plant-based milk analogues and their proteins: A review

Key Points

• Atmospheric cold plasma treatment enhances the protein quality in plant-based milk analogues, boosting their nutritional profile.
• Key evidence shows significant improvements in protein structure and functional properties after plasma exposure, which may improve shelf-life.
• The review focuses on various processing techniques, highlighting the role of atmospheric cold plasma in food technology innovations.
• Significance lies in the potential for improved plant-based milk products, suggesting further exploration in practical applications and consumer acceptance.