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Results 1-10 of 12 (Search time: 0.025 seconds).
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Issue DateTitleAuthor(s)
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)
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)
2003Cryoprotective effect of trehalose on myofibrilla proteins and surimi during frozen storageAm-on Tawisuwan; Prince of Songkla University Department of Food Technology (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)
2015Impact of endogenous compounds and oxidation on microbial transglutaminase-induced gelation of muscle protein from different fish / Sochaya ChanaratSoottawat Benjakul; Sochaya Chanarat; Faculty of Agro-Industry (Food Technology); คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2012Effect of fish skin gelatin in combination with protein cross-linkers on properties of Surimi GelsSoottawat Benjakul; Pimchanok Kaewudom; Faculty of Agro-Industry (Food Technology); คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
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
2008Gelling properties and proteolysis of goatfish (Mulloidichthys martinicus) MuscleSoottawat Benjakul; Suthasinee Yarnpakdee; Faculty of Agro-Industry (Food Technology); คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2012Gelation, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscleSoottawat Benjakul, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle; Faculty of Agro-Industry (Food Technology); คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร

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