ผลงานนวัตกรรม

Freeze-dried plant-based yogurts from whole and dehulled black mung beans (Vigna mungo L.): bioactive properties, in vitro protein digestibility, and functional innovation

Structure–Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein–Starch Gels

Modification of a Hybrid Dryer into Fluidized Bed Agglomerator with the Application to the Coconut Milk Powder Agglomeration

Biochemical composition and functional properties of pumpkin (Cucurbita sp.) seed yogurt: a functional plant-based product

Exploring effects of chickpea-derived crude oligosaccharides on gut microbiota and their potential in cashew nut yogurt-like product development

Antioxidant and antibacterial potential of Chromolaena odorata (L.) medicinal plant extracts

Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties

Extraction, Characterization, Biological Properties, and X-Ray Fluorescence Analysis of Functional Polysaccharides Derived from Limnospira platensis

Enhanced Nutritional Properties of Alternative Sausages Through Processed Sacha Inchi (Plukenetia Volubilis L.) Substitution

Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy

The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand

แป้งเค้กข้าวกึ่งสำเร็จรูปจากปลายข้าวไรซ์เบอรี่และกรรมวิธีการผลิต

ไอศกรีมกะทิจากแป้งข้าวเหนียวลืมผัวและกรรมวิธีการผลิต

ไอศกรีมกะทิจากแป้งข้าวหอมนิลและกรรมวิธีการผลิต

Bioassay-guided fractionation of okra seed peptide on antioxidant activities and inhibition of oxidative stress in LPS stimulated RAW 264.7 cells