Development and evaluation of protein and fiber-enriched germinated barnyard millet-mungbean waste (GBM-MBW) composite flour-based noodles
by Hazarika, Udipta
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Development and evaluation of unfermented and lactobacillus-based fermented lotus seed milk for their enhanced bioactivity potentials and digestibility
by Socheata Leng
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Development of cinnamon-infused hemp milk butter spread
by Farheen, Ishrat
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Enhancing nutritional attributes, bioactivity, digestibility and bioaccessibility of wolffia globosa by ultrasonic pretreatment along with probiotic-based fermentation
by Nontikarn Taramark
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Evaluating the functional properties and digestibility of hemp protein hydrolysate blend with pea protein isolate
by Bhetwal, Puja
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Evaluation of antimicrobial and antioxidant properties of postbiotics derived from lactic acid bacteria isolated from fermented chenopodium album (arikanchan)
by Pradhan, Arsha
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Evaluation of stability, functional properties and digestibility of pea protein isolate-whey protein isolate blends
by Shrestha, Anjali
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Evaluation of the quality attributes, digestibility and bioactivity of protein enriched hemp seed bar
by Ladfah Piannapa
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Extraction and evaluation of bioactive extracts from immature and mature ivy gourd (coccinia grandis) fruit
by Pattaraporn Somsamai
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Pectin and hi-maize starch-based encapsulation system to enhance probiotics survival in carbonated and alcoholic beverage
by Paampai Simtrakul
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Process optimization of ultrasonication assisted extraction of bioactive extracts from bitter gourd (momordica charantia l.) combined with OKRA (abelmoschus esculentus l.) and evaluation of their antidiabetic properties
by Siriluk Wuttimongkolkul
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Self assembled nanoparticles of peptides from pea (pisum sativum) and rice (oryza sativa) to enhance their functionality
by Bayasgalan, Namuunzul
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |
Ultrasound-assisted and enzymatic extraction of bioactive extracts from bee pollen and evaluation of their nutraceutical attributes
by Chowdhury, Maahiya Sinha
Academic Program/FoS: Food Innovation, Nutrition and Health (FI) |