Effect of ultrasound modification on functional properties of mung bean protein isolate
2024
Wiphawee Junphet(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Wattinee Katekhong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
ترقيم الصفحات
p. 591-598
مواضيع أخرى
Foaming stability; Emulsion stability index; Modified protein; Emulsifying activity index; Foaming ability; Mung bean; Free sulfhydryl content; Protein isolate; Ultrasound modification; Functional properties
اللغة
التايلاندية
ملاحظة
Summaries (En, Th)
العنوان المترجم
ผลของการดัดแปรด้วยอัลตราซาวน์ต่อสมบัติเชิงหน้าที่ของโปรตีนถั่วเขียวไอโซเลท
النوع
Conference; Summary; Non-Conventional
المصدر
Proceedings of 62nd Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachachuen Research Network, Bangkok (Thailand). Bangkok (Thailand), 2024. ISBN 978-616-278-834-5. p. 591-598
مؤتمر المنظمة
62. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Mar 2024
2024-09-23
AGRIS AP
مزود البيانات
تم تزويد هذا السجل من قبل Kasetsart University
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