Optimization of foaming and emulsion properties of jellyfish protein hydrolysate by bromelain hydrolysis using response surface methodology (RSM) | ภาวะที่เหมาะสมต่อสมบัติของโฟมและอิมัลชั่นของโปรตีนไฮโดรไลเซทจากแมงกะพรุนย่อยด้วยเอนไซม์โบรมิเลนโดยวิธีพื้นที่ผิวตอบสนอง
2014
Silaprueng, S.(King Mongkut’s University of Technology North, Bangkok (Thailand). Faculty of Applied Science. Department of Agro-Industrial, Food and Environment Technology) | Wongsa-ngasri, P.(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Division) | Thumthanaruk, B.(King Mongkut’s University of Technology North, Bangkok (Thailand). Faculty of Applied Science. Department of Agro-Industrial, Food and Environment Technology)
AGROVOC Keywords
Bibliographic information
Pagination
477-480
Other Subjects
Hydrolysis time; Jellyfish; Bromelain; Protein hydrolysate
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2025-04-25
AGRIS AP
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