Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins (2018)

Title              :  Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

Researcher       :  Kunarayakul, S., Thaiphanit, S., Anprung, P., Suppavorasatit, I.

Department     : ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม

E-mail                : somruedee.tha@siam.edu

ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม: –

Link to article: Food Hydrocolloids, 2018, 79, pp. 197–207. https://doi.org/10.1016/j.foodhyd.2017.12.031

Journal :  Food Hydrocolloids / in Scopus

Bibliography     :  Kunarayakul, S., Thaiphanit, S., Anprung, P., & Suppavorasatit, I. (2018). Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloids, 79, 197–207. https://doi.org/10.1016/j.foodhyd.2017.12.031