Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment (2016)

Title              :  Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment

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

Department     : ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม

E-mail                : somruedee.tha@siam.edu

ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม: –

Link to article: Food Hydrocolloids, 2016, 52, pp. 756–765. https://doi.org/10.1016/j.foodhyd.2015.08.017

Journal :  Food Hydrocolloids / in Scopus

Bibliography     :  Thaiphanit, S. & Anprung, P. (2016). Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment. Food Hydrocolloids, 52, 756–765. https://doi.org/10.1016/j.foodhyd.2015.08.017