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Issue Date
Title
Author(s)
2015
Impact of endogenous compounds and oxidation on microbial transglutaminase-induced gelation of muscle protein from different fish / Sochaya Chanarat
Soottawat Benjakul
;
Sochaya Chanarat
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2012
Effect of fish skin gelatin in combination with protein cross-linkers on properties of Surimi Gels
Soottawat Benjakul
;
Pimchanok Kaewudom
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2012
Gelation, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle
Soottawat Benjakul, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2018
Uses of Ethanolic Coconut Husk Extract fot Surimi Gel Strengthening and Enhancement of Oxidative Stability of Emulsion Surimi Gel
Soottawat Benjakul
;
Natchaphol Buamard
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2011
Effect of washing solution and processes on gelling properties and frozen stability of yellowtail barracuda surimi
Soottawat Benjakul
;
Kosol Lertwittayanon
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
Discover
Author
1
Kosol Lertwittayanon
1
Natchaphol Buamard
1
Pimchanok Kaewudom
1
Sochaya Chanarat
1
Soottawat Benjakul, proteolysis a...
Subject
1
Ethanol
1
Fish as food
1
Fishery processing
1
Fishery products Storage
1
Fishery products Preservation
1
Frozen fishery products
1
Gelatin
1
Microbial proteins
1
Mulloidichthys martinicus
1
Muscle proteins
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