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Functionalities of food protein including gelation, emulsification and foaming. The characteristic of food protein emphasized on soy protein. Utilization of byproduct from the factory like soy milk, corn milk production. Antioxidant properties of food proteins and enhancement their properties. Preparation of salted egg white powder from the factory residue. The properties of Thai red kidney bean flours and their potential for using.
- Chatsuwan N., Puechkamut Y., Pinsirodom P. 2018. Characterization, functionality and antioxidant activity of water-soluble proteins extracted from bombyx mori linn. Current Applied Science and Technology, 18(2): 83-96.
- Chatsuwan N., Nalinanon S., Puechkamut Y., Lamsal B.P., Pinsirodom P. 2018. Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers, Patanga succincta and Chondracris roseapbrunner. Journal of Chemistry, 2018. Article no. 6528312.
- Puechkamut Y., Panyathitipong W. 2012. Characteristics of proteins from fresh and dried residues of soy milk productionKasetsart. Journal - Natural Science, 46(5): 804-811.
- Panyathitipong W., Puechkamut Y. 2010. Effect of tofu powder and carrageenan on functionality and physical characteristics of surimi emulsion gel. Kasetsart Journal - Natural Science, 44(4): 671-679.
- Praphunthatewa, P. Pinsirodoma, P. and Puechkamutr, Y. 2015. Study on formulation and production of okara chili paste. Journal of Science and Technology, Ubon Ratchathani University. 17:3:1-6.
- Udomporn, S. and Puechkamutr , Y.. 2015. Production of coconut milk mixed whipping cream for food service and catering. Journal of Science and Technology, Ubon Ratchathani University. 17:3:41-47.
- Sirison, J. Jantapun, T. and Puechkamutr, Y. 2015. Consumers’ acceptance of chicken green curry with soymilk in Bangkok. Journal of Science and Technology, Ubon Ratchathani University. 17:2:29-35.