Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Por Sirima Takeungwongtrakul, Soottawat Benjakul
Publicado em 2016-02-01

Effect of acid and alkaline solubilization on the properties of surimi based film

Por Thummanoon Prodpran, Soottawat Benjakul
Publicado em 2005-05-01

In Silico Prediction of Cross-Reactive Epitopes of Tropomyosin from Shrimp and Other Arthropods Involved in Allergy

Por Jirakrit Saetang, Varomyalin Tipmanee, Soottawat Benjakul
Publicado em 2022-04-01

Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage

Por Krisana Nilsuwan, Soottawat Benjakul, Thummanoon Prodpran
Publicado em 2016-07-01

Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Por Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran
Publicado em 2019-10-01

Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

Por Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-Kittikun
Publicado em 2015-12-01

Asian Carp, an Alternative Material for Surimi Production: Progress and Future

Por Manatsada Yingchutrakul, Naphat Wasinnitiwong, Soottawat Benjakul, Avtar Singh, Yanyan Zheng, Elliot Mubango, Yongkang Luo, Yuqing Tan, Hui Hong
Publicado em 2022-04-01

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Por Tengfei Zhao, Zhongqi Cao, Jin Yu, Xudong Weng, Soottawat Benjakul, Alessandra Guidi, Xiaoguo Ying, Lukai Ma, Gengsheng Xiao, Shanggui Deng
Publicado em 2022-01-01