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关键词
书目信息
页码
477-480
其它主题
Hydrolysis time; Jellyfish; Bromelain; Protein hydrolysate
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2025-04-25
AGRIS AP