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    Dual effects of thermal processing and polyphenol incorporation on bioaccessibility and functionality of soy and whey proteins

    Dual effects of thermal processing and polyphenol incorporation on bioaccessibility and functionality of soy and whey proteins by Phatcharaporn Khongphakdee, Methavee Peanparkdee, Sudathip Sae-tan

    Published 2025-03-01
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  2. 2
    Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production

    Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production by Narisa Rueangsri, Sittiruk Roytrakul, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, Jintana Sirivarasai

    Published 2025-03-01
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