 |
|
|
|
ผลงานตีพิมพ์ในวารสารวิชาการEnhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolateผู้แต่ง: Yooying, R., Tangsanthatkun, J., Tan, C.P.,  Dr.Utai Klinkesorn, Associate Professor , Dr.Thepkunya Harnsilawat, Assistant Professor , Dr.Methavee Peanparkdee, Assistant Professor , วารสาร: 
|
ผลงานตีพิมพ์ในวารสารวิชาการRambutan (Nephelium lappaceum) peel extract: Antimicrobial and antioxidant activities and its application as a bioactive compound in whey protein isolate film.ผู้แต่ง:Dr.UDOMLAK SUKATTA, Ms.Prapassorn Rugthaworn, Dr.์Nattaporn Khanoonkon, Pariya Anongjanya, คุณัชญ์ คงสิน, Dr.Prakit Sukyai, Associate Professor , Dr.Nathdanai Harnkarnsujarit, Professor, Dr.Rungsinee Sothornvit, Professor , Dr.Rungsima Chollakup, วารสาร: |
|
ผลงานตีพิมพ์ในวารสารวิชาการPreparation of fat-free mulberry ice cream by using inulin and whey protein isolate as a fat substituteผู้แต่ง:Sangsuriyawong, A., Suwanmongkol, P., Dr.Napassorn Peasura, Kornsakkaya, N., Disnil, S., Sinchaipanit, P., Nirmal, N., วารสาร: |
ผลงานตีพิมพ์ในวารสารวิชาการMicroencapsulating role of whey protein isolate and sucrose in protecting the cell membrane and enhancing survival of probiotic lactobacilli strains during spray drying, storage, and simulated gastrointestinal passageผู้แต่ง:Sompach, G., Rodklongtan, A., Dr.Sunee Nitisinprasert, Associate Professor , Dr.Pakamon Chitprasert, Associate Professor , วารสาร: |
|
ผลงานตีพิมพ์ในวารสารวิชาการGenipin-crosslinked whey protein isolate for enhanced probiotic viability: Balancing protein structure and cell interactions during spray-dried encapsulation, storage, and digestionผู้แต่ง:Laurujisawat, P., Dumrongchai, T., Rodklongtan, A., Dr.Pakamon Chitprasert, Associate Professor, วารสาร: |
|
ผลงานตีพิมพ์ในวารสารวิชาการEffect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based filmsผู้แต่ง:Dr.Prakit Sukyai, Associate Professor, ปรียา อนงค์จรรยา, นภสร บุณยะวุฒกุล , คุณัชญ์ คงสินธุ์, Dr.Nathdanai Harnkarnsujarit, Professor, Dr.UDOMLAK SUKATTA, Dr.Rungsinee Sothornvit, Professor, Dr.Rungsima Chollakup, วารสาร:  
|
 |
การประชุมวิชาการEffect of cellulose nanocrystals from sugarcane bagasse on properties of whey protein isolate based filmsผู้แต่ง:ปริยา อนงค์จรรยา, Dr.Prakit Sukyai, Associate Professor, Dr.Nathdanai Harnkarnsujarit, Professor, วิศวพงษ์ วุฒิพุธนันท์, กุลสตรี แซ่หลี, Dr.UDOMLAK SUKATTA, Dr.Rungsinee Sothornvit, Professor, Dr.Rungsima Chollakup, การประชุมวิชาการ: |
|
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of pH and Whey Protein Isolate to Glucose Ratios on the Formation of Maillard Reaction Products as Antioxidants) ผู้เขียน:Said Ajlouni, Ying Pan สื่อสิ่งพิมพ์:pdf AbstractA Maillard reaction is one of the common non-enzymatic browning reactions in foods subjected to heat treatment and involves an interaction between protein and reducing sugars. Whey protein isolate (WPI) contains at least 90% soluble proteins. It was hypothesized that WPI could interact with glucose (Glu) leading to the formation of Maillard reaction products (MRPs) and the development of antioxidant activities. The results of this study showed that WPI-Glu developed browning MRPs after heating for 20 min at 90 ?C and pH 7 or pH 8. Additionally, the generated browning MRPs developed some antioxidant activities. WPI-Glu mixtures heated at pH 8 revealed the highest free radicals scavenging activity among all examined samples. The highest 2,2-diphenyl-1-picrylhydrazyl scavenging activities of heated WPI-Glu mixtures were 18 and 26% at pH 7 and pH 8, respectively. The results also showed a positive relationship between antioxidant quantities and the amount of added glucose. Sodium dodecyl sulfatepolyacrylamide gel electrophoresis results proved that bovine serum albumin and ?-lactoglobulin were the main proteins that reacted with glucose. High performance liquid chromatography analysis detected the presence of hydroxy methyl furfural (HMF) at all tested pH values. However, the data showed that the HMF quantity reached the highest value (6.58 ? 1.79 ?g.mL-1) at pH 8 and a WPI:Glu ratio of 1:3. These findings demonstrated that WPI in heat processed foods could be considered as a good source of proteins as well as antioxidants. |
 ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:Effect of nano-clay type on the physical and antimicrobial properties of whey protein isolate/clay composite films |
ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:Effect of nano-clay type on the physical and antimicrobial properties of whey protein isolate/clay composite films |
ที่มา:มหาวิทยาลัยเกษตรศาตร์หัวเรื่อง:Effect of clay content on the physical and antimicrobial properties of whey protein isolate/organo-clay composite films |