Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions (2016)

Title              :  Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions

Researcher       :  Thaiphanit, S., Schleining, G., Anprung, P., 

Department     : ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม

E-mail                : somruedee.tha@siam.edu

ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม: –

Link to article: Food Hydrocolloids, 2016, 60, pp. 252–264. https://doi.org/10.1016/j.foodhyd.2016.03.035

Journal :  Food Hydrocolloids / in Scopus

Bibliography     :  Thaiphanit, S., Schleining, G., & Anprung, P. (2016). Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions. Food Hydrocolloids, 60, 252–264. https://doi.org/10.1016/j.foodhyd.2016.03.035