Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Phuong Hong Le

Awards & Distinctions

4 Results

2021

Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Phuong Hong LeNills ParmentierThien Trung LeKatleen Raes

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2020

Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Katleen RaesPhuong Hong LeThien Trung Le

A1 Journal Article in JOURNAL OF FOOD PROCESSING AND PRESERVATION

Implementation of HPLC analysis of γ-aminobutyric acid (GABA) in fermented food matrices

Phuong Hong LeLiesa VerscheureThien Trung LeYannick VerheustKatleen Raes

A1 Journal Article in FOOD ANALYTICAL METHODS

Strategies to enrich soymilk with γ-aminobutyric acid

Phuong Hong LeKatleen RaesThien Trung Le