Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame di Kartik Sharma, Krisana Nilsuwan, Lukai Ma, Soottawat Benjakul

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Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods di Umesh Patil, Saqib Gulzar, Lukai Ma, Bin Zhang, Soottawat Benjakul

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Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate di Kartik Sharma, Mallikarjun Chanchi Prashanthkumar, Umesh Patil, Lukai Ma, Soottawat Benjakul

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Ethanolic duea ching extract in combination with microbial transglutaminase: Strengthening effect on mince gel and cross-linking of myofibrillar proteins from Indian mackerel di Natchaphol Buamard, Prabjeet Singh, Aimei Zhou, Lukai Ma, Bin Zhang, Soottawat Benjakul

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Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking di Mohamed Tagrida, Suriya Palamae, Jirakrit Saetang, Lukai Ma, Hui Hong, Soottawat Benjakul

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Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties di Zifen ZHENG, Xiaowei CHEN, Bo ZOU, Yuanshan YU, Gengsheng XIAO, Lukai MA

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Evaluation of the Immune Response of Patulin by Proteomics di Feng Wang, Lukai Ma, Qin Wang, Bruce D. Hammock, Gengsheng Xiao, Ruijing Liu

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Enhanced nitrogen removal via Yarrowia lipolytica-mediated nitrogen and related metabolism of Chlorella pyrenoidosa from wastewater di Yuming Zhong, Danni Lin, Sufen Li, Qin Wang, Hui Liu, Lukai Ma, Huifan Liu

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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS di Feng Wang, Yun Cui, Dongjie Liu, Charles Brennan, Soottawat Benjakul, Weiwei Cheng, Gengsheng Xiao, Lukai Ma

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Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS di Weicong Pan, Soottawat Benjakul, Chiara Sanmartin, Alessandra Guidi, Xiaoguo Ying, Lukai Ma, Xudong Weng, Jin Yu, Shanggui Deng

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Changes of Volatile Flavor Compounds in Large Yellow Croaker (<i>Larimichthys crocea</i>) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and... di Tengfei Zhao, Soottawat Benjakul, Chiara Sanmartin, Xiaoguo Ying, Lukai Ma, Gengsheng Xiao, Jin Yu, Guoqin Liu, Shanggui Deng

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Application of Rosa roxburghii Tratt. extraction in improving gel properties and flavour of hairtail (Trichiurus lepturus) surimi di Jixiang Zhang, Lin Yu, Xinyang Li, Feifan Wu, Taiyu Li, Chenyang Zhao, Islam Shafiul, Xiaoguo Ying, Shanggui Deng, Charles Brennan, Soottawat Benjakul, Zhengxuan Qin, Lukai Ma

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Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS di Lirong Xu, Jianxia Wang, Ailing Tian, Shihao Wang, Kuan Zhao, Rao Zhang, Xiaoqing Wu, Yajun Liu, Xinyang Liu, Kaixuan Chen, Xinyi Li, Emad Karrar, Pan Gao, Xiaoguo Ying, Gengsheng Xiao, Lukai Ma

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