{"id":2529,"date":"2024-07-12T10:09:02","date_gmt":"2024-07-12T10:09:02","guid":{"rendered":"https:\/\/faculty.ait.ac.th\/anilkumar\/?p=2529"},"modified":"2024-11-26T09:20:40","modified_gmt":"2024-11-26T09:20:40","slug":"new-publication-enhanced-functional-characteristics-and-digestibility-of-hemp-and-pea-protein-blends","status":"publish","type":"post","link":"https:\/\/faculty.ait.ac.th\/anilkumar\/new-publication-enhanced-functional-characteristics-and-digestibility-of-hemp-and-pea-protein-blends\/","title":{"rendered":"New Publication: Enhanced Functional Characteristics and Digestibility of Hemp and Pea Protein Blends"},"content":{"rendered":"\n<p>I am pleased to share our recently published article titled <strong>&#8220;Enhanced Functional Characteristics and Digestibility of Blends of Hemp Protein Hydrolysate and Pea Protein Hydrolysate&#8221;<\/strong> in the Journal of Food Measurement and Characterization (Impact Factor: 2.9, CiteScore: 4.0), Springer Nature Publications.<\/p>\n\n\n\n<p>This research is a result of the Master\u2019s thesis work by Ms. Puja Bhetwal, a recent graduate from the FINH program at AIT. The study also includes contributions from Dr. Muhammad Umar, a recent PhD graduate from our program, and myself, Prof. Anil Kumar Anal.<\/p>\n\n\n\n<p>The article explores the functional characteristics and digestibility of protein blends derived from hemp and pea protein hydrolysates, highlighting their potential for enhancing the nutritional profiles of food products.<\/p>\n\n\n\n<p>Congratulations to Ms. Puja Bhetwal for her excellent and hard work during her Master\u2019s thesis. Many thanks to Dr. Muhammad Umar for his invaluable support.<\/p>\n\n\n\n<p>You can access and download the paper from the following link: <a rel=\"noreferrer noopener\" href=\"https:\/\/doi.org\/10.1007\/511694-024-02722-4?fbclid=IwZXh0bgNhZW0CMTAAAR2XWbM5uuGv5-yjNjVNHbNmI63NjXNAwr83bFKJXI8r1ccGiYpL7bMouyE_aem_mx-lQz8NJ5gExxKJG3SEHA\" target=\"_blank\">https:\/\/doi.org\/10.1007\/511694-024-02722-4<\/a><\/p>\n\n\n\n<p><br><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" width=\"730\" height=\"1024\" src=\"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/55-730x1024.jpg\" alt=\"\" class=\"wp-image-2530\" srcset=\"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/55-730x1024.jpg 730w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/55-214x300.jpg 214w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/55-768x1077.jpg 768w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/55-1095x1536.jpg 1095w, https:\/\/faculty.ait.ac.th\/anilkumar\/wp-content\/uploads\/sites\/6\/2024\/07\/55.jpg 1460w\" sizes=\"(max-width: 730px) 100vw, 730px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>I am pleased to share our recently published article titled &#8220;Enhanced Functional Characteristics and Digestibility of Blends of Hemp Protein Hydrolysate and Pea Protein Hydrolysate&#8221; in the Journal of Food Measurement and Characterization (Impact Factor: 2.9, CiteScore: 4.0), Springer Nature <span class=\"readmore\"><a href=\"https:\/\/faculty.ait.ac.th\/anilkumar\/new-publication-enhanced-functional-characteristics-and-digestibility-of-hemp-and-pea-protein-blends\/\">Continue Reading<\/a><\/span><\/p>\n","protected":false},"author":11,"featured_media":2530,"comment_status":"closed","ping_status":"closed","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\/2529"}],"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=2529"}],"version-history":[{"count":3,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/posts\/2529\/revisions"}],"predecessor-version":[{"id":2537,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/posts\/2529\/revisions\/2537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/media\/2530"}],"wp:attachment":[{"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/media?parent=2529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/categories?post=2529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faculty.ait.ac.th\/anilkumar\/wp-json\/wp\/v2\/tags?post=2529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}