Works by Halim, N. R. A.
Results: 10
PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 11, p. 4608, doi. 10.1007/s13197-018-3399-0
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- Article
Food safety regulations implementation and their impact on food security level in Malaysia: A review.
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- International Food Research Journal, 2024, v. 31, n. 1, p. 20, doi. 10.47836/ifrj.31.1.02
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- Article
A response surface approach on hydrolysis condition of eel (Monopterus Sp.) protein hydrolysate with antioxidant activity.
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- International Food Research Journal, 2017, v. 24, n. 3, p. 1081
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- Article
Bioactivity of enzymatically prepared eel (Monopterus sp.) protein hydrolysate at different molecular weights.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 571
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- Article
Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate.
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- International Food Research Journal, 2016, v. 23, n. 4, p. 1424
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- Article
Optimization of enzymatic hydrolysis condition and functional properties of eel (Monopterus sp.) protein using response surface methodology (RSM).
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- International Food Research Journal, 2016, v. 23, n. 1, p. 1
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- Article
Optimization of enzymatic hydrolysis conditions of Golden Apple snail (Pomacea canaliculata) protein by Alcalase.
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- International Food Research Journal, 2015, v. 22, n. 4, p. 1615
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- Article
Response surface optimization of enzymatic hydrolysis conditions of lead tree (Leucaena leucocephala) seed hydrolysate.
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- International Food Research Journal, 2015, v. 22, n. 3, p. 1015
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- Article
Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream.
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- International Food Research Journal, 2014, v. 21, n. 5, p. 1825
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- Article
Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut).
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- International Food Research Journal, 2014, v. 21, n. 5, p. 1777
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- Article