Author

Thi Hai Anh

Observed names: Thi Hai Anh MAI, Thi Hai Anh Mai

Institutions: Vietnam National University Ho Chi Minh City, Tay Nguyen University, Ho Chi Minh City University of Technology

Observed institutions: Vietnam National University Ho Chi Minh City, Tay Nguyen University, Ho Chi Minh City University of Technology

ORCID: 0000-0002-3499-3149

Observed ORCID: 0000-0002-3499-3149

OpenAlex ID: A5077466028

Biochemical studies on the immobilized lactase in the combined alginate–carboxymethyl cellulose gel

2013 · Thi Hai Anh Mai, Van Nguyen Tran, et al. · Biochemical Engineering Journal · 47

Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

2021 · Thi Hai Anh Mai, Thi Thu Tra Tran, et al. · Journal of Food Processing and Preservation · 24

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies

2023 · Thi Hai Anh Mai, Thi Thu Tra Tran, et al. · Journal of Food Quality · 15

Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities

2022 · Thi Hai Anh MAI, Thi Thu Tra TRAN, et al. · Food Science and Technology · 10

Works count: 5

Citation count: 97

H-index: 4

I10-index: 4