Hasil Pencarian - Thummanoon Prodpran

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  1. 1
    Effect of acid and alkaline solubilization on the properties of surimi based film

    Effect of acid and alkaline solubilization on the properties of surimi based film oleh Thummanoon Prodpran, Soottawat Benjakul

    Diterbitkan 2005-05-01
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  2. 2
    Properties of composite film based on bigeye snapper surimi protein and lipids

    Properties of composite film based on bigeye snapper surimi protein and lipids oleh Thummanoon Prodpran, Soottawat Benjakul, Krittabhart Chinabhark

    Diterbitkan 2005-12-01
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  3. 3
    Enhancement of Hydrophobicity of Fish Skin Gelatin via Molecular Modification with Oxidized Linoleic Acid

    Enhancement of Hydrophobicity of Fish Skin Gelatin via Molecular Modification with Oxidized Linoleic Acid oleh Wipawee Theerawitayaart, Thummanoon Prodpran, Soottawat Benjakul

    Diterbitkan 2019-01-01
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  4. 4
    Correction to: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

    Correction to: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage oleh Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran

    Diterbitkan 2019-12-01
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  5. 5
    Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

    Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage oleh Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran

    Diterbitkan 2019-10-01
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  6. 6
    Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage

    Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage oleh Krisana Nilsuwan, Soottawat Benjakul, Thummanoon Prodpran

    Diterbitkan 2016-07-01
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  7. 7
    Effect of Psyllium (<i>Plantago ovata</i> Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

    Effect of Psyllium (<i>Plantago ovata</i> Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel oleh Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran, Pornpot Nuthong

    Diterbitkan 2021-05-01
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  8. 8
    Characteristics and Gel Properties of Gelatin from Goat Skin as Influenced by Alkaline-pretreatment Conditions

    Characteristics and Gel Properties of Gelatin from Goat Skin as Influenced by Alkaline-pretreatment Conditions oleh Sulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran, Sajid Maqsood

    Diterbitkan 2016-06-01
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  9. 9
    Characteristics and properties of co-precipitated protein and film based on Bambara groundnut protein isolate and fish skin acid-soluble collagen

    Characteristics and properties of co-precipitated protein and film based on Bambara groundnut protein isolate and fish skin acid-soluble collagen oleh Md Shihabul Awal, Soottawat Benjakul, Thummanoon Prodpran, Krisana Nilsuwan

    Diterbitkan 2024-12-01
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  10. 10
    Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment

    Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment oleh Mohammad Fikry, Soottawat Benjakul, Saleh Al-Ghamdi, Mohamed Tagrida, Thummanoon Prodpran

    Diterbitkan 2023-08-01
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  11. 11
    Polylactic Acid Film Coated with Electrospun Gelatin/Chitosan Nanofibers Containing Betel Leaf Ethanolic Extract: Properties, Bioactivities, and Use for Shelf-Life Extension of Tilapia Slices

    Polylactic Acid Film Coated with Electrospun Gelatin/Chitosan Nanofibers Containing Betel Leaf Ethanolic Extract: Properties, Bioactivities, and Use for Shelf-Life Extension of Til... oleh Mohamed Tagrida, Saqib Gulzar, Krisana Nilsuwan, Thummanoon Prodpran, Bin Zhang, Soottawat Benjakul

    Diterbitkan 2022-09-01
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  12. 12
    Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties

    Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties oleh Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, Hui Hong, Thummanoon Prodpran, Soottawat Benjakul

    Diterbitkan 2024-03-01
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  13. 13
    Influence of modified natural rubbers as compatibilizers on the properties of flexible food contact materials based on NR/PBAT blends

    Influence of modified natural rubbers as compatibilizers on the properties of flexible food contact materials based on NR/PBAT blends oleh Ekwipoo Kalkornsurapranee, Donlaporn Koedthip, Ponusa Songtipya, Thummanoon Prodpran, Jobish Johns, Yeampon Nakaramontri, Ladawan Songtipya

    Diterbitkan 2020-11-01
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  14. 14
    Active Fish Gelatin/Chitosan Blend Film Incorporated with Guava Leaf Powder Carbon Dots: Properties, Release and Antioxidant Activity

    Active Fish Gelatin/Chitosan Blend Film Incorporated with Guava Leaf Powder Carbon Dots: Properties, Release and Antioxidant Activity oleh Gokulprasanth Murugan, Krisana Nilsuwan, Thummanoon Prodpran, Arunachalasivamani Ponnusamy, Jong-Whan Rhim, Jun Tae Kim, Soottawat Benjakul

    Diterbitkan 2024-04-01
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