Volume 10, Supplementary 2, 2026
7th International Conference on Chemical Engineering, Food and Biotechnology 2025
In progress
Vo, H.T.D. and Le, N.L.
Published: 16 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).1
Vo and Le developed pH-responsive food packaging from chitosan incorporated with nano-curcumin and anthocyanin from black mulberry (Morus nigra L.).
Pham, N.B., Ma, H.T. and Tong, N.T.A.
Published: 16 AUGUST 2026| https://doi.org/10.26656/fr.2017.10(S2).2
The effects of steam blanching on peroxidase inactivation, physicochemical, phytochemical, and antioxidant properties of hybrid pumpkin (Cucurbita moschata) were studied by Pham et al.
Nguyen, T T.H., Nguyen, H.H. and Nhan, M.T.
Published: 16 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).9
Nguyen et al. evaluated the effects of drying temperatures on moisture kinetics, oxalate calcium, antioxidant, color and physicochemical properties of flour from Taro (Colocasia esculenta L. Schott) corms and cormels.
Ta, L.Q.A., Le, T.H.A. and Hoang, K.A.
Published: 26 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).15
Ta et al. studied the effect potato starch addition ratio on the physicochemical properties and sensory acceptance of rice noodles made from colored rice.
Bach, N.M., Huynh, H.M. and Hoang, K.A.
Published: 26 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(S2).16
Bach et al. studied the chemical composition and functional properties of water-soluble and alkali-soluble protein concentrates from Chaetomorpha sp.
Jirawattanasomkul, N., Wisetsai, A., Pattumma, P. and Arthan, S.
Published: 9 SEPTEMBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).6
The chemical profiling, proximate analysis, antibacterial, anti-tyrosinase, essential and non-essential metals from the water inside the fruiting body of Galiella rufa was evaluated b Jirawattanasomkul et al.
Tran, T.T.T., Nguyen, K.K.T., Ton, N.M.N. and Le, V.V.M.
Published: 16 SEPTEMBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).19
Tran et al. studied the effects on nutritional composition and sensory acceptance of banana peel flour as a functional ingredient in high-fiber pasta.
Le, Q.A., Nguyen, H.T., Vo, T.P.D., Huynh, N.H., Dang, N.P., Chieng, M.N.H. and Nguyen, T.L.P.
Published: 10 OCTOBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).24
Le et al. evaluated the solvent extraction conditions for antioxidants of Bambusa blumeana leaves from Vietnam.
Vi, N.T., Tran, T.M.T. and Lai, Q.D.
Published: 10 OCTOBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).3
The influence of pressure on the separation of L-citrulline from watermelon rind juice by nanofiltration was studied by Vi et al.
Tran, T.T.T., Nguyen, T.T.D., Nguyen, L.V.Y., Bui, Q.T.V., Ton, N.M.N. and Le, V.V.M.
Published:10 OCTOBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).18
Tran et al. evaluated the quality of cookies supplemented with various levels of chrysanthemum tea residue powder
Sintupachee S., Prompoa S. and Porrawatkul P.
Published: 30 OCTOBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).25
Sintupachee et al. explored the phytochemical and medicinal properties of Thai cardamom, Amomum spp.: a comparative study of red and white stem phenotypes in culinary and herbal
Hien, T.N. and Thinh, H.P.
Published: 5 NOVEMBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).21
Hien and Thing evaluated the influences of different plant proteins on the cooking properties and texture of plant-based burgers.
Nguyen, T.T.H., Dang, N.T. and Nhan, M.T.
Published: 5 NOVEMBER 2026 | https://doi.org/10.26656/fr.2017.10(S2).10
The Impact of frying conditions on polyphenol degradation kinetics and physicochemical properties of crackers from taro (Colocasia esculenta (L.) Schott) flour was studied by Nguyen et al.