Research and Innovation Information

Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat
Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application
The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein
The effect of concentration on rheological properties of sago (Metroxylon sagu) starch
Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts
Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder
Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food
Identification of the protease inhibitory domain of Trichinella spiralis novel cystatin (TsCstN)
Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae
Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

NEWS

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KU FOOD new product: Quick Cooking Sticky Rice

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Training Course: Thermal Process and Extrusion

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FQA LAB Online Talk 2568 #1

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A meeting to create awareness and understanding about the guidelines for setting up a Holding Company
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Journal & Tips

Institute of Food Research and Product Development Kasetsart University

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