The one-year project focuses on dynamic antioxidant behaviors in plant-based product environment especially the mimicking of fat tissue. Alternative plant-based fat tissue with high-fat content previously developed by the team is used for the investigation of dynamic antioxidant behaviors to […]
The project titled “Investigation of Versatile Antioxidant Performance in Oil-in-Protein Gel Matrix Environment” led by Dr. Atikorn Panya, Leader, Food Biotechnology Research Team was funded by the Good Food Institute, USA for USD 60,000
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