Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation (2022)

Title              :  Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation

Researcher       : Meenmanee, S., Rattananukrom, A., Thaiphanit, S., Suppavorasatit, I.

Department     : ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม

E-mail                : somruedee.tha@siam.edu

ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม:  

Link to article: LWT-Food Science and Technology, Vol.153 (2022), page 112493. https://doi.org/10.1016/j.lwt.2021.112493

Journal : LWT / in Scopus

Bibliography     : Meenmanee, S., Rattananukrom, A., Thaiphanit, S., & Suppavorasatit, I.(2022). Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation. LWT-Food Science and Technology, 153, 112493. https://doi.org/10.1016/j.lwt.2021.112493