Vol. 13 No. 2 (2026): In Progress

Articles

• Physicochemical and functional characteristics of protein co-precipitates from tempeh and egg white flours

  Ervika Rahayu Novita Herawati, Andi Febrisiantosa, Andriati Ningrum, Umar Santoso

  1-13

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• Alginate–gum Arabic beads for encapsulation of longan extract: Improving efficiency, stability, and safety

  Varunya Fuangchoom, Nukrob Narkprasom, Thitirat Rattanawongwiboon, Kanjana Narkprasom

  14-27

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• Effect of a mixture of nut residue powder, potato starch and instant dry yeast on the quality of sandwich bread

  Tran Huu Duy, Dang Nguyen Gia Han, Tran Ngoc Giau, Hong Van Hao, Nguyen Minh Thuy

  28-45

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