Effect of glucose treatment on texture and colour of pidan white during storage

Por Ganesan, Palanivel, Benjakul, Soottawat
Publicado em 2011

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Por Faithong, Nandhsha, Benjakul, Soottawat
Publicado em 2012

Effect of maltodextrin on characteristics and antioxidative activity of spray-dried powder of gelatin and gelatin hydrolysate from scales of spotted golden goatfish

Por Chuaychan, Sira, Benjakul, Soottawat
Publicado no J Food Sci Technol (2016)

Serine protease inhibitors from squid ovary: extraction and its effect on proteolysis and gel properties of surimi

Por Singh, Avtar, Benjakul, Soottawat
Publicado no J Food Sci Technol (2016)

Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability

Por Takeungwongtrakul, Sirima, Benjakul, Soottawat
Publicado no J Food Sci Technol (2017)

Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel

Por Vate, Naveen Kumar, Benjakul, Soottawat
Publicado no J Food Sci Technol (2015)

Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions

Por Quan, Tran Hong, Benjakul, Soottawat
Publicado no J Food Sci Technol (2017)

Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting

Por Quan, Tran Hong, Benjakul, Soottawat
Publicado no Korean J Food Sci Anim Resour (2018)

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Por Nilsuwan, Krisana, Benjakul, Soottawat, Prodpran, Thummanoon
Publicado no J Food Sci Technol (2016)

Comparative study on antioxidant activity of hydrolysates from splendid squid (Loligo formosana) gelatin and protein isolate prepared using protease from hepatopancreas of Pacific...

Por Hamzeh, Ali, Benjakul, Soottawat, Senphan, Theeraphol
Publicado no J Food Sci Technol (2016)

Effect of virgin coconut oil on properties of surimi gel

Por Gani, Asir, Benjakul, Soottawat, Nuthong, Pornpot
Publicado no J Food Sci Technol (2017)

Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase

Por Chanarat, Sochaya, Benjakul, Soottawat, Xiong, Youling L.
Publicado no J Food Sci Technol (2014)

Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT

Por Sai-Ut, Samart, Benjakul, Soottawat, Rawdkuen, Saroat
Publicado no J Food Sci Technol (2014)

Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Por Ganesan, Palanivel, Benjakul, Soottawat, Baharin, Badlishah Sham
Publicado no Korean J Food Sci Anim Resour (2014)

Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme

Por Rawdkuen, Saroat, Suthiluk, Phunsiri, Kamhangwong, Damrongpol, Benjakul, Soottawat
Publicado em 2012

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

Por Benjakul, Soottawat, Kittiphattanabawon, Phanat, Sumpavapol, Punnanee, Maqsood, Sajid
Publicado no J Food Sci Technol (2012)

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

Por Nagarajan, Muralidharan, Benjakul, Soottawat, Prodpran, Thummanoon, Songtipya, Ponusa
Publicado no J Food Sci Technol (2015)

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film

Por Kaewprachu, Pimonpan, Osako, Kazufumi, Benjakul, Soottawat, Rawdkuen, Saroat
Publicado no J Food Sci Technol (2016)

Effect of catechin and its derivatives on inhibition of polyphenoloxidase and melanosis of Pacific white shrimp

Por Sae-leaw, Thanasak, Benjakul, Soottawat, Simpson, Benjamin K.
Publicado no J Food Sci Technol (2017)

Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis

Por Yarnpakdee, Suthasinee, Benjakul, Soottawat, Kristinsson, Hordur G., Kishimura, Hideki
Publicado no J Food Sci Technol (2014)