Rheological flow models of banana peel pectin jellies as affected by sugar concentration

由 Rasidek N.A.M.; Nordin M.F.M.; Iwamoto K.; Rahman N.A.; Nagatsu Y.; Tokuyama H.
發表在 International Journal of Food Properties (2018)

Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis

由 Nurhadi, Bambang; Parlan, M. T. P.; Ermawar, Riksfardini Annisa; Sondari, Dewi; Sikin, Adi Md; Indiarto, Rossi; Rosalinda, S.; Saputra, Rudy Adi; Sukri, Nandi; Kastaman, Roni
發表在 INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2025)

In vitro antioxidant and in silico enzyme inhibition studies of Carissa carandas Linn.: potential ingredient for nutraceutical development

由 2-s2.0-85206217859
發表在 International Journal of Food Properties (2024)

Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment

由 2-s2.0-85065873148
發表在 International Journal of Food Properties (2019)