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Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates.
PeerJ. 2018 Jul 27;6:e5337. doi: 10.7717/peerj.5337. eCollection 2018.
PeerJ. 2018.
PMID: 30065890
Free PMC article.
Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain.
Sonklin C, Laohakunjit N, Kerdchoechuen O, Ratanakhanokchai K.
Sonklin C, et al.
J Food Sci Technol. 2018 Jan;55(1):265-277. doi: 10.1007/s13197-017-2935-7. Epub 2017 Oct 23.
J Food Sci Technol. 2018.
PMID: 29358819
Free PMC article.
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Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.
Sonklin C, Laohakunjit N, Kerdchoechuen O.
Sonklin C, et al.
J Agric Food Chem. 2011 Aug 10;59(15):8475-83. doi: 10.1021/jf202006a. Epub 2011 Jul 15.
J Agric Food Chem. 2011.
PMID: 21739999
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Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides.
Sonklin C, Alashi AM, Laohakunjit N, Aluko RE.
Sonklin C, et al.
Molecules. 2021 Mar 10;26(6):1515. doi: 10.3390/molecules26061515.
Molecules. 2021.
PMID: 33802127
Free PMC article.
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Effects of cluster dextrin encapsulation on the properties and antioxidant stability of fractionated Riceberry protein hydrolysate powder prepared by bromelain.
Selamassakul O, Kaisangsri N, Sonklin C, Kaprasob R, Uthairatanakij A, Laohakunjit N.
Selamassakul O, et al. Among authors: sonklin c.
Food Chem. 2024 May 1;439:138161. doi: 10.1016/j.foodchem.2023.138161. Epub 2023 Dec 7.
Food Chem. 2024.
PMID: 38070233
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