ผลงานนวัตกรรม

ผงเจลเพิ่มความข้นหนืดที่มีส่วนผสมของพรีไบโอติกและกรรมวิธีการผลิต

สูตรผลิตภัณฑ์ผงโรยข้าวสำหรับผู้สูงอายุ

Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method

Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies

Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization

Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment

Antioxidative Capacity of Soyfoods and Soy Active Compounds

Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

Rheological properties of pastes and gels of rice flour with varied amylose contents

Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach

Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts