All Stories

  1. Use of Hen Egg White Lysozyme in the Food Industry

    Article • January 2017, Elsevier

    Dr Milena Brasca, SUPASITH SRISA-ARDRUKH

  2. Emulsifying properties of a complex between apoprotein from hen's egg yolk low density lipoprotein and egg yolk lecithin.

    Article • Agricultural and Biological Chemistry, January 1987, Taylor & Francis

    SUPASITH SRISA-ARDRUKH