{"id":2399,"date":"2024-07-04T05:42:49","date_gmt":"2024-07-04T05:42:49","guid":{"rendered":"https:\/\/faculty.ait.ac.th\/anilkumar\/?p=2399"},"modified":"2024-07-04T05:42:50","modified_gmt":"2024-07-04T05:42:50","slug":"new-publication-enhancing-protein-functionality-and-digestibility","status":"publish","type":"post","link":"https:\/\/faculty.ait.ac.th\/anilkumar\/new-publication-enhancing-protein-functionality-and-digestibility\/","title":{"rendered":"New Publication: Enhancing Protein Functionality and Digestibility"},"content":{"rendered":"\n<p>I am pleased to announce the publication of our recent article titled &#8220;Development of Cryo-Dessicated Whey and Soy Protein Conglomerates: Effect of Maltodextrin on Their Functionality and Digestibility&#8221; in the <em>Journal of Food Process Engineering<\/em> (Impact Factor: 2.889; CiteScore: 3.9).<\/p>\n\n\n\n<p><strong>Research Highlights<\/strong><\/p>\n\n\n\n<p>This study explores the enhancement of thermal stability, functional properties, and digestibility of whey and soy proteins through cryo-drying and the incorporation of maltodextrin. The research, conducted as part of my Master\u2019s student Ram Prasad&#8217;s thesis, represents a significant contribution to improving protein applications in the food industry.<\/p>\n\n\n\n<p><strong>Acknowledgements<\/strong><\/p>\n\n\n\n<p>Congratulations to Mr. Ram Prasad for his excellent work and valuable contribution. I would also like to extend my gratitude to Engr. Muhammad Umar and Dr. Uracha Ruktanonchai for their support and collaboration on this project.<\/p>\n\n\n\n<p><strong>Access the Paper<\/strong><\/p>\n\n\n\n<p>You can read the full article here: <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jfpe.14350\">Development of Cryo-Dessicated Whey and Soy Protein Conglomerates<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" width=\"1478\" height=\"2048\" src=\"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/24-739x1024.jpg\" alt=\"\" class=\"wp-image-2400\" srcset=\"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/24-739x1024.jpg 739w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/24-217x300.jpg 217w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/24-768x1064.jpg 768w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/24-1109x1536.jpg 1109w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/24.jpg 1478w\" sizes=\"(max-width: 1478px) 100vw, 1478px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>I am pleased to announce the publication of our recent article titled &#8220;Development of Cryo-Dessicated Whey and Soy Protein Conglomerates: Effect of Maltodextrin on Their Functionality and Digestibility&#8221; in the Journal of Food Process Engineering (Impact Factor: 2.889; CiteScore: 3.9). <span class=\"readmore\"><a href=\"https:\/\/faculty.ait.ac.th\/anilkumar\/new-publication-enhancing-protein-functionality-and-digestibility\/\">Continue Reading<\/a><\/span><\/p>\n","protected":false},"author":11,"featured_media":2400,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[6,7],"tags":[],"_links":{"self":[{"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/posts\/2399"}],"collection":[{"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/comments?post=2399"}],"version-history":[{"count":1,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/posts\/2399\/revisions"}],"predecessor-version":[{"id":2401,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/posts\/2399\/revisions\/2401"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/media\/2400"}],"wp:attachment":[{"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/media?parent=2399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/categories?post=2399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/tags?post=2399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}