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Foods (Basel, Switzerland)|June 10, 2023
Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory PropertiesMd Anisur Rahman Mazumder, Shanipa Sukchot, Piyawan Phonphimai, et al.Colloids and Surfaces. B, Biointerfaces|April 16, 2021
Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulationsMareen Hoffmann, Denise Mück, Lutz Grossmann, et al.Foods (Basel, Switzerland)|August 10, 2024
Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (Oratosquilla nepa) Protein: A Strategy for Developing Value-Added IngredientsKanchanaphon Chumthong, Nisa Saelee, Worawan Panpipat, et al.Journal of the Science of Food and Agriculture|April 15, 2025
Comparative studies on physicochemical and structural properties of rice proteinsWiriya Onsaard, Sureeporn Kate-Ngam, Suphat Phongthai, et al.Current Research in Food Science|May 9, 2025
Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualitiesSoklin Son, Sreymom Hun, Md Anisur Rahman Mazumder, et al.Foods (Basel, Switzerland)|January 28, 2026
Plant-Based Protein Bioinks with Transglutaminase Crosslinking: 3D Printability and Molecular Insights from NMR and Synchrotron-FTIRJaksuma Pongsetkul, Sarayut Watchasit, Tanyamon Petcharat, et al.Pageof 4