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However, conventional processing methods (e.g., milling, parboiling) often degrade its physicochemical and nutritional properties, causing loss of essential components.This systematic review critically examines the potential of cold plasma (CP), an emerging non\u2010thermal technology, for enhancing rice quality. Following PRISMA guidelines, an extensive literature search was conducted using databases including PubMed, Scopus, Web of Science, and Google Scholar. The review highlights the effects of CP on rice grain structure, starch and protein behavior, and key techno\u2010functional and nutritional attributes. CP treatment improves water absorption, reduces cooking time, and modifies starch gelatinization and pasting profiles. It also enhances protein solubility, emulsification properties, and textural characteristics, thus enhancing the sensory and functional profile of rice\u2010based products. From a nutritional approach, CP contributes to increased nutrient bioavailability and reduction of anti\u2010nutritional factors, while also offering microbial decontamination and shelf\u2010life extension. CP represents a promising, energy and cost\u2010efficient alternative to conventional thermal processing. Its ability to preserve and enhance nutritional and functional properties without compromising impact on sensory quality makes it an ideal tool in sustainable rice grain processing and value\u2010added grain innovation.<\/jats:p>","DOI":"10.1111\/1541-4337.70409","type":"journal-article","created":{"date-parts":[[2026,2,6]],"date-time":"2026-02-06T11:20:24Z","timestamp":1770376824000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties"],"prefix":"10.1111","volume":"25","author":[{"given":"Javaneh","family":"Karimi","sequence":"first","affiliation":[{"name":"Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd 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