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]
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 591-598
Otras materias
Foaming stability; Emulsion stability index; Modified protein; Emulsifying activity index; Foaming ability; Mung bean; Free sulfhydryl content; Protein isolate; Ultrasound modification; Functional properties
Idioma
Tailandés
Nota
Summaries (En, Th)
Título traducido
ผลของการดัดแปรด้วยอัลตราซาวน์ต่อสมบัติเชิงหน้าที่ของโปรตีนถั่วเขียวไอโซเลท
Tipo
Conference; Summary; Non-Conventional
Fuente
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
Conferencia
62. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Mar 2024
2024-09-23
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
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