{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T00:54:29Z","timestamp":1791248069140,"version":"4.1.0"},"reference-count":61,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T00:00:00Z","timestamp":1791158400000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Cold plasma has emerged as a promising non\u2010thermal technology for modifying hydrocolloid gums owing to its ability to induce targeted physicochemical and structural changes under mild processing conditions. This review comprehensively summarizes the recent advances in CP\u2010induced modification of food hydrocolloids, including xanthan gum, guar gum, gum Arabic, \u03ba\u2010carrageenan, agar, alginate, konjac glucomannan, basil seed gum, fenugreek gum, locust bean gum, and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Lepidium perfoliatum<\/jats:italic>\n                    <\/jats:styled-content>\n                    seed gum. The effects of CP treatment on physicochemical, structural, rheological, and functional properties are critically discussed with emphasis on the influence of processing parameters such as plasma type, applied voltage, power, gas composition, and treatment duration. The reviewed studies demonstrate that CP modifies gum properties primarily through reactive species, leading to surface etching, depolymerization, oxidation, and changes in functional groups. These modifications influence moisture content, color, molecular weight, crystallinity, surface morphology, wettability, solubility, water\u2010binding capacity, viscosity, and interfacial properties. However, the extent of modification differs among gums depending on their molecular architecture and treatment conditions. Overall, CP has shown considerable potential to improve the functional performance of gums while providing an environmentally friendly alternative to conventional thermal and chemical modification methods. This review further summarizes the potential applications of plasma\u2010modified gums in food systems and discusses the current research gaps and future perspectives to facilitate their industrial utilization.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70120","type":"journal-article","created":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T00:17:06Z","timestamp":1791245826000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Recent Advances in Cold Plasma Induced Modifications in Hydrocolloid Gums: A Review"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-8623-3851","authenticated-orcid":false,"given":"Pavithra","family":"Kannan","sequence":"first","affiliation":[{"name":"Institute of Chemical Technology  Jalna Maharashtra India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6477-3262","authenticated-orcid":false,"given":"Ramesh","family":"Chavan","sequence":"additional","affiliation":[{"name":"Institute of Chemical Technology  Jalna Maharashtra India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3420-5077","authenticated-orcid":false,"given":"Uday","family":"Annapure","sequence":"additional","affiliation":[{"name":"Institute of Chemical Technology  Jalna Maharashtra India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,5]]},"reference":[{"key":"e_1_2_15_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules170910875"},{"key":"e_1_2_15_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.105724"},{"key":"e_1_2_15_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106724"},{"key":"e_1_2_15_5_1","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1007\/978-3-030-87996-9_11","volume-title":"Physicochemical and Enzymatic Modification of Gums","author":"Annapure U. S.","year":"2021"},{"key":"e_1_2_15_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.10302"},{"key":"e_1_2_15_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tsf.2010.07.044"},{"key":"e_1_2_15_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13376"},{"key":"e_1_2_15_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.14110"},{"key":"e_1_2_15_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.polymertesting.2019.106056"},{"key":"e_1_2_15_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.04.092"},{"key":"e_1_2_15_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010020\u201000605\u2010y"},{"key":"e_1_2_15_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/app13042381"},{"key":"e_1_2_15_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.132688"},{"key":"e_1_2_15_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0927\u2010796X(02)00004\u20109"},{"key":"e_1_2_15_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134746"},{"key":"e_1_2_15_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2008.08.005"},{"key":"e_1_2_15_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2018.01.080"},{"key":"e_1_2_15_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/pharmaceutics15030759"},{"key":"e_1_2_15_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15070"},{"key":"e_1_2_15_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.129412"},{"key":"e_1_2_15_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13071077"},{"key":"e_1_2_15_23_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1584600"},{"key":"e_1_2_15_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.08.045"},{"key":"e_1_2_15_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12010071"},{"key":"e_1_2_15_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143798"},{"key":"e_1_2_15_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.14540"},{"key":"e_1_2_15_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101266"},{"key":"e_1_2_15_29_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0479113"},{"key":"e_1_2_15_30_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.14340"},{"key":"e_1_2_15_31_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010023\u201003129\u20107"},{"key":"e_1_2_15_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2025.141009"},{"key":"e_1_2_15_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2021.12.013"},{"key":"e_1_2_15_34_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28134903"},{"key":"e_1_2_15_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132356"},{"key":"e_1_2_15_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcdf.2022.100326"},{"key":"e_1_2_15_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.03.031"},{"key":"e_1_2_15_38_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10924\u2010022\u201002655\u20103"},{"key":"e_1_2_15_39_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev\u2010food\u2010022811\u2010101132"},{"key":"e_1_2_15_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2013.10.009"},{"key":"e_1_2_15_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.110569"},{"key":"e_1_2_15_42_1","volume-title":"Handbook of Hydrocolloids","author":"Phillips G. O.","year":"2000"},{"key":"e_1_2_15_43_1","doi-asserted-by":"crossref","unstructured":"pirsa s. andK.Hafezi.2022.\u201cHydrocolloids: Structure Preparation Method and Application in Food and Pharmaceutical Industries.\u201dhttps:\/\/doi.org\/10.21203\/rs.3.rs\u20101582020\/v1.","DOI":"10.21203\/rs.3.rs-1582020\/v1"},{"key":"e_1_2_15_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2012.11.021"},{"key":"e_1_2_15_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2010.09.010"},{"key":"e_1_2_15_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109776"},{"key":"e_1_2_15_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.04.059"},{"key":"e_1_2_15_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106902"},{"issue":"6","key":"e_1_2_15_49_1","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1007\/s13197-010-0162-6","article-title":"Hydrocolloids as Thickening and Gelling Agents in Food: A Critical Review","volume":"47","author":"Saha D.","year":"2010","journal-title":"Journal of Food Science and Technology"},{"key":"e_1_2_15_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.126098"},{"key":"e_1_2_15_51_1","first-page":"101087","volume-title":"Food Packaging and Shelf Life","author":"Sani I. K.","year":"2023"},{"key":"e_1_2_15_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26071903"},{"key":"e_1_2_15_53_1","doi-asserted-by":"publisher","DOI":"10.1021\/am300168a"},{"key":"e_1_2_15_54_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010016\u20102246\u20104"},{"key":"e_1_2_15_55_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11483\u2010017\u20109468\u20105"},{"key":"e_1_2_15_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2025.142567"},{"key":"e_1_2_15_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.138473"},{"key":"e_1_2_15_58_1","doi-asserted-by":"publisher","DOI":"10.1515\/ijfe\u20102016\u20100377"},{"key":"e_1_2_15_59_1","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/B978-0-12-801365-6.00003-2","volume-title":"Cold Plasma in Food and Agriculture","author":"Whitehead J. C.","year":"2016"},{"key":"e_1_2_15_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.147364"},{"key":"e_1_2_15_61_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010018\u20109884\u20103"},{"key":"e_1_2_15_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.algal.2025.104214"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70120","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.70120","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70120","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T00:17:09Z","timestamp":1791245829000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.70120"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":61,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1111\/jtxs.70120"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.70120","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2026-07-08","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-28","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-05","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70120"}}