Properties of cysteine proteinase inhibitors from black gram and rice bean = Propriétés des inhibiteurs de la cystéine-protéinase du haricot mungo etdu haricot rizBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; HAEJUNG AN et al.Journal of food biochemistry. 2001, Vol 25, Num 3, pp 211-227, issn 0145-8884Article

Effect of NaCl on thermal aggregation of egg white proteins from duck eggKAEWMANEE, Thammarat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2011, Vol 125, Num 2, pp 706-712, issn 0308-8146, 7 p.Article

The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei)CHANTARASUWAN, Chakkawat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2011, Vol 129, Num 4, pp 1636-1643, issn 0308-8146, 8 p.Article

Isolation and characterization of collagen from the cartilages of brownbanded bamboo shark (Chiloscyllium punctatum) and blacktip shark (Carcharhinus limbatus)KITTIPHATTANABAWON, Phanat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 5, pp 792-800, issn 0023-6438, 9 p.Article

Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation processCHAIJAN, Manat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.European food research & technology (Print). 2006, Vol 222, Num 1-2, pp 58-63, issn 1438-2377, 6 p.Article

Skin gelatin from bigeye snapper and brownstripe red snapper : Chemical compositions and effect of microbial transglutaminase on gel propertiesJONGJAREONRAK, Akkasit; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2006, Vol 20, Num 8, pp 1216-1222, issn 0268-005X, 7 p.Article

Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slicesMASNIYOM, Payap; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 7, pp 745-756, issn 0023-6438, 12 p.Article

Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in ThailandBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; THONGKAEW, Chutima et al.Food hydrocolloids. 2005, Vol 19, Num 2, pp 197-207, issn 0268-005X, 11 p.Article

Physical properties and microstructure of commercial Som-fug, a fermented fish sausageRIEBROY, Siriporn; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.European food research & technology (Print). 2005, Vol 220, Num 5-6, pp 520-525, issn 1438-2377, 6 p.Article

Comparative studies on proteolytic activity of splenic extract from three tuna species commonly used in ThailandKLOMKLAO, Suppasith; BENJAKUL, Sootawat; VISESSANGUAN, Wonnop et al.Journal of food biochemistry. 2004, Vol 28, Num 5, pp 355-372, issn 0145-8884, 18 p.Article

Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsionSORAPUKDEE, Supaluk; KONGTASORN, Chananya; BENJAKUL, Soottawat et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1892-1901, issn 0308-8146, 10 p.Article

Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cyclesKITTIPHATTANABAWON, Phanat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 47, Num 2, pp 437-442, issn 0023-6438, 6 p.Article

Effect of salting processes on chemical composition, textural properties and microstructure of duck eggKAEWMANEE, Thammarat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 4, pp 625-633, issn 0022-5142, 9 p.Article

Cross-linking activity of sarcoplasmic fraction from bigeye snapper (Priacanthus tayenus) muscleBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; CHANTARASUWAN, Chakkawat et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 79-85, issn 0023-6438, 7 p.Article

Effect of high-temperature setting on gelling characteristic of surimi from some tropical fishBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; CHANTARASUWAN, Chakkawat et al.International journal of food science & technology. 2004, Vol 39, Num 6, pp 671-680, issn 0950-5423, 10 p.Article

Suwari gel properties as affected by transglutaminase activator and inhibitorsBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; PECHARAT, Suttirak et al.Food chemistry. 2004, Vol 85, Num 1, pp 91-99, issn 0308-8146, 9 p.Article

Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storageBENJAKUL, Soottawat; VISESSANGUAN, Wonnop; THONGKAEW, Chutima et al.Food research international. 2003, Vol 36, Num 8, pp 787-795, issn 0963-9969, 9 p.Article

Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausageINTARASIRISAWAT, Rossawan; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 58, Num 1, pp 280-286, issn 0023-6438, 7 p.Article

Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roeINTARASIRISAWAT, Rossawan; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2012, Vol 135, Num 4, pp 3039-3048, issn 0308-8146, 10 p.Article

Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii)SRIKET, Chodsana; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 1, pp 52-59, issn 0022-5142, 8 p.Article

Autolysis of goatfish (Mulloidichthys martinicus) mince : Characterisation and effect of washing and skin inclusionYARNPAKDEE, Suthasinee; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2009, Vol 114, Num 4, pp 1339-1344, issn 0308-8146, 6 p.Article

Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxideAEWSIRI, Tanong; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2009, Vol 115, Num 1, pp 243-249, issn 0308-8146, 7 p.Article

Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meatsSRIKET, Pisal; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2007, Vol 103, Num 4, pp 1199-1207, issn 0308-8146, 9 p.Article

Interaction between fish myoglobin and myosin in vitroCHAIJAN, Manat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2007, Vol 103, Num 4, pp 1168-1175, issn 0308-8146, 8 p.Article

CHANGES DURING FERMENTATION AND PROPERTIES OF SOM-FUG PRODUCED FROM DIFFERENT MARINE FISHRIEBROY, Siriporn; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Journal of food processing and preservation. 2007, Vol 31, Num 6, pp 751-770, issn 0145-8892, 20 p.Article