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)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
477-480
Другие темы
Hydrolysis time; Jellyfish; Bromelain; Protein hydrolysate
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2025-04-25
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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