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Issue DateTitleAuthor(s)
2009Enhancement of Gel strength of Surimi using oxidized phenolic compoundsSoottawat Benjakul; Amjad Khansaheb Balange
2005Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fishSuttirug Phatcharat; Food Technology
2005Inhibition of phenoloxidase from black tiger prawn (Penaeus monodon) by Maillard reaction products (MRPs)Kanokwan Matmaroh; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
2008Gelling properties of pacific white shrimp (Litopenaeus vannamei) meat and gel stability as affected by multiple freeze-thawingPatchaniya Eakpetch; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
2006Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi productionManat Chaijan; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
2005Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fishKrittabhart Chinabhark; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
2007The role of lizardfish trimethylamine-N-oxide demethylase in the aggregation of muscle during frozen and children storageKittima Leelapongwattana; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
2006Antioxidative activity and functional properties of protein hydrolysate from round sead (Decapterus maruadsi) muscleYaowapa Thiansilakul; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
2006Effect of phosphate compounds on setting and gel-forming ability of surimi from bigeye snapper and threadfin breamOrawan Julavittayanukul; Prince of Songkla University Faculty of Agro-Industry (Food Technology)