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]
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 591-598
Другие темы
Emulsion stability index; Emulsifying activity index; Ultrasound modification; Mung bean; Protein isolate; Modified protein; Foaming stability; Functional properties; Free sulfhydryl content; Foaming ability
Язык
Тайский
Примечание
Summaries (En, Th)
Переведенный заголовок
ผลของการดัดแปรด้วยอัลตราซาวน์ต่อสมบัติเชิงหน้าที่ของโปรตีนถั่วเขียวไอโซเลท
Тип
Conference; Summary; Non-Conventional
Источник
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
Конференция
62. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Mar 2024
2024-09-23
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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