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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Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp by Theeraphol Senphan, 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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Enhancement of Hydrophobicity of Fish Skin Gelatin via Molecular Modification with Oxidized Linoleic Acid by Wipawee Theerawitayaart, Thummanoon Prodpran, Soottawat Benjakul

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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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Transglutaminase from Asian seabass liver: purification, characterization and cross-linking activity against natural actomyosin by Akanksha R. Gautam, Soottawat Benjakul, Avtar Singh

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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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