Optimization of coconut protein deamidation using protein glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

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dc.contributor.authorSupichcha Kunarayakul
dc.contributor.authorSomruedee Thaiphanit
dc.contributor.authorPranee Anprung
dc.contributor.authorInthawoot Suppavorasatit
dc.date.accessioned2021-03-17T09:33:59Z
dc.date.available2021-03-17T09:33:59Z
dc.date.issued2018
dc.identifier.citationFood Hydrocolloids 79 (2018) 197 - 207en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8166
dc.language.isoenen_US
dc.subjectCoconut proteinen_US
dc.subjectEnzymatic deamidationen_US
dc.subjectProtein - glutaminaseen_US
dc.subjectProtein solubilityen_US
dc.subjectEmulsification propertyen_US
dc.subjectFoaming propertyen_US
dc.titleOptimization of coconut protein deamidation using protein glutaminase and its effect on solubility, emulsification, and foaming properties of the proteinsen_US
dc.typeArticleen_US

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