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

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

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 79, June 2018, Pages 197-207

Supichcha Kunarayakul, Somruedee Thaiphanit, Pranee Anprung, Inthawoot Suppavorasatit,