Dublin Institute of Technology ARROW@DIT Articles School of Culinary Arts and Food Technology 2014 Physicochemical Characterization of Plasma- Treated Sodium Caseinate Film Shashi Kishor Pankaj Dublin Institute of Technology, shashi.pankaj@dit.ie C. Bueno-Ferrer Dublin Institute of Technology N.N. Misra Dublin Institute of Technology L. O'Neill Dublin Institute of Technology B.K. Tiwari Teagasc Food Research Center See next page for additional authors Follow this and additional works at: htp://arrow.dit.ie/tfschafart Part of the Other Food Science Commons , and the Polymer and Organic Materials Commons his Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@DIT. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@DIT. For more information, please contact yvonne.desmond@dit.ie, arrow.admin@dit.ie. his work is licensed under a Creative Commons Atribution- Noncommercial-Share Alike 3.0 License Recommended Citation Pankaj, S. K., Bueno-Ferrer, C., Misra, N. N., O’Neill, L., Tiwari, B. K., Bourke, P., & Cullen, P. J. Physicochemical characterization of plasma-treated sodium caseinate ilm. Food Research International. htp://dx.doi.org/10.1016/j.foodres.2014.10.016