ผลงานนวัตกรรม

In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk

Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage

Antimicrobial Resistance Patterns of ESBL-Producing Escherichia coli in Dogs from Thailand: Evaluation of Algal Extracts as Novel Antimicrobial Agents

Turmeric extract-loaded-oil-in-water emulsion containing soy polysaccharide: Physical properties, bioactive abilities, stability, and in vitro gastrointestinal digestion

กรรมวิธีการผลิตกล้าเชื้อน้ำส้มสายชูหมักแบบแห้ง

Bioactive compounds and in vitro biological properties of Arthrospira platensis and Athrospira maxima: a comparative study

Enhancing Biomass and Lipid Production in Messastrum gracile Using Inorganic Carbon Substrates and Alternative Solvents for Lipid Extraction

Co-bioaugmentation with microalgae and probiotic bacteria: Sustainable solutions for upcycling of aquaculture wastewater and agricultural residues into microbial-rice bran complexes

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

ไอศกรีมนมผสมไฟโคไซยานินจากสาหร่ายสไปรูลิน่าและกรรมวิธีการผลิต

ผลิตภัณฑ์คล้ายเนื้อที่มีหัวปลีเป็นส่วนผสมและกรรมวิธีการผลิต

โยเกิร์ตน้ำเมล็ดฟักทองผสมผงฟักทองแบบแห้ง (Freeze dried yoghurt) และกรรมวิธีการผลิต

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