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

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Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions by Sirima Takeungwongtrakul, Soottawat Benjakul

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The Use of Sodium Benzoate on Shelf-Life and Quality Attributes of Dried Chili Fish Paste Stored in Different Packaging Containers by Jaksuma Pongsetkul, Soottawat Benjakul

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Development of Loop-Mediated Isothermal Amplification (LAMP) Assays for the Rapid Authentication of Three Swimming Crab Species by Soottawat Benjakul, Jirakrit Saetang

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In Silico Prediction of Cross-Reactive Epitopes of Tropomyosin from Shrimp and Other Arthropods Involved in Allergy by Jirakrit Saetang, Varomyalin Tipmanee, Soottawat Benjakul

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Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers by Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen

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

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<i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Tempera... by Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen

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

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Total phenolic content, antioxidant and antimicrobial activities of stink bean (Parkia speciosa Hassk.) pod extracts by Suchanuch Wonghirundecha, Soottawat Benjakul, Punnanee Sumpavapol

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

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

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Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil by Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-Kittikun

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Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg by Palanivel Ganesan, Soottawat Benjakul, Badlishah Sham Baharin

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Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability by Umesh Patil, Jirakrit Saetang, Bin Zhang, Soottawat Benjakul

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Improving the Gel Quality of Threadfin Bream (<i>Nemipterus</i> spp.) Surimi Using Salted Duck Egg White Powder by Naphat Wasinnitiwong, Samad Tavakoli, Soottawat Benjakul, Hui Hong

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Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability by Umesh Patil, Mehdi Nikoo, Bin Zhang, Soottawat Benjakul

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Safety evaluation and bacterial community of kung-som using PCR-DGGE technique by Sutanate Saelao, Sireewan Keasuwan, Soottawat Benjakul, Suppasil Maneerat

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

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Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate by Saqib Gulzar, Krisana Nilsuwan, Navaneethan Raju, Soottawat Benjakul

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