ผลงานตีพิมพ์

A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum

Prebiotic effect of spices, herbs and Thai curry under in-vitro digestion on attachment of probiotic bacteria on large intestine Caco-2 cells

Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat

Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application

The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein

The effect of concentration on rheological properties of sago (Metroxylon sagu) starch

Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts

Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder

Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food

Identification of the protease inhibitory domain of Trichinella spiralis novel cystatin (TsCstN)

Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment