Research and Innovation Information

Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy
The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand
Bioassay-guided fractionation of okra seed peptide on antioxidant activities and inhibition of oxidative stress in LPS stimulated RAW 264.7 cells
In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk
Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage
Antimicrobial Resistance Patterns of ESBL-Producing Escherichia coli in Dogs from Thailand: Evaluation of Algal Extracts as Novel Antimicrobial Agents
Turmeric extract-loaded-oil-in-water emulsion containing soy polysaccharide: Physical properties, bioactive abilities, stability, and in vitro gastrointestinal digestion
Bioactive compounds and in vitro biological properties of Arthrospira platensis and Athrospira maxima: a comparative study
Enhancing Biomass and Lipid Production in Messastrum gracile Using Inorganic Carbon Substrates and Alternative Solvents for Lipid Extraction
Co-bioaugmentation with microalgae and probiotic bacteria: Sustainable solutions for upcycling of aquaculture wastewater and agricultural residues into microbial-rice bran complexes

NEWS

27

JUN

The 9th Consultative Meeting on Cooperative Research and Development towards Sustainable Development on Glutinous Rice in Greater Mekong Subregion (GMS)

13

JUN

A lecture titled “Kombucha: A Health Drink or Just a Trend?” in ProPak Asia 2025

13

JUN

A lecture on “Plant-Based Meat Production Process: Opportunities and New Frontiers in the Future of Plant Protein Food Products” in ProPak Asia 2025

6

JUN

Delivered a lecture on “Food for World: Strategies for Developing Processed Products for Export.”
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Journal & Tips

Institute of Food Research and Product Development Kasetsart University

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