Research

Prebiotic effect of spices, herbs and Thai curry under in-vitro digestion on attachment of probiotic bacteria on large intestine Caco-2 cells
Phycocyanin from Spirulina algae, incorporated into milk ice cream and its processing methods
Minced Pork-like product from banana flower
Freeze-dried pumpkin seed and pumpkin flesh yogurt with production process
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
Textured vegetable protein contains okara and production method
High moisture meat analogue contains okara and production method
High moisture meat analogue contains Sacha Inchi protein and production method
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)