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Healthy food product development, Effect of food processing on changes of nutritional and functional properties of food products, Bioavailability of nutrients in fortified nutrients food products in human body, Technology transfer from laboratory level to community level
- Matsumura Y., Sirison J., Ishi T., Matsumiya K. 2017. Soybean lipophilic proteins — Origin and functional properties as affected by interaction with storage proteins. Current Opinion in Colloid and Interface Science, 28: 120-128.
- Sirison J., Matsumiya K., Samoto M., Hidaka H., Kouno M., Matsumura Y. 2017. Solubility of soy lipophilic proteins: Comparison with other soy protein fractions. Bioscience, Biotechnology and Biochemistry, 81(4): 790-802.
- Sirison J., Rirermwong A., Tanwisuit N., Meaksan T. 2017. Salad cream formulated with tofu and coconut oil. British Food Journal, 119(10): 2194-2202.