The present study aims to structurally and rheologically characterize the cold plasma-induced degradation product of κ-carrageenan and explore its application as a thaw stabilizer in plant-based patties. κ-CG was exposed to cold plasma of input voltage 170, 200, and 230 V for 10, 20, and 30 min, followed by characterization. Intrinsic viscosity reduced by ~40 % at the extreme treatment condition of 230-30 which demonstrates depolymerization following a zeroth order kinetics. The depolymerized κ-CG was found with lower viscosity (~639.51 Pa·s), elastic (G'-53.41 Pa), and viscous (G"-23.66 Pa) modulus compared to that of untreated one (1053.70 Pa·s
171.26 Pa
88.60 Pa respectively). The structural degradation affected the thermal stability of κ-CG indicated by a drop in melting point (from ~54.21 °C to ~41.11 °C). The