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Thanyaporn Kleekayai

university of limerick

H指数:14

被引数:837

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Optimisation of low temperature (8°C) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates

FOOD HYDROCOLLOIDS

IF12.4

2024-02-016

OA

Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

IF6.6

2022-02-1613

OAAI

Effect of enzymatically hydrolysed brewers' spent grain supplementation on the rheological, textural and sensory properties of muffins

IF8.2

2021-12-0113

OA

Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis

IF6.6

2021-02-066

OAAI

Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica

FOOD RESEARCH INTERNATIONAL

IF8

2020-10-0136

PREAI

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

关于从海藻中提取，纯化，鉴定和验证生物活性肽的最新知识

ELECTROPHORESIS

IF2.5

2020-07-1469

PREAI

Enzymatic Modification ofPorphyra dioica-Derived Proteins to Improve their Antioxidant Potential

IF4.6

2020-06-1913

OAAI

Application of in silico approaches for the generation of milk protein-derived bioactive peptides

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-01-01101

OAAI

Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

IF9.8

2015-06-01109

PREAI

Production and characterization of chitosan obtained from Rhizopus oryzae grown on potato chip processing waste

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2010-09-1841

PREAI