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

Microencapsulation of probiotics in chitosan-coated alginate/gellan gum: Optimization for viability and stability enhancement

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein

Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans

Impact of drying process on chemical composition and key aroma components of Arabica coffee

Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions