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| 1 | Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish (Parupeneus heptacanthus)显示文摘 | Kanokwan Matmaroh Soottawat Benjakula Thummanoon Prodpran | | 0，，： | 1 |
| 2 | Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures显示文摘 | Phanngam Kaewruang Soottawat Benjakul Thummanoon Prodpran | 2013 | Food Chemistry (-)2013，，2： | 1 |
| 3 | Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils显示文摘 | Mehraj Ahmad Soottawat Benjakul Thummanoon Prodpran Tri Winarni Agustini | 2011 | Food Hydrocolloids2011，，1： | 1 |
| 4 | Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket显示文摘 | Phanngam Kaewruang Soottawat BenjakuU Thummanoon Prodpran | 2014 | Food Science and Technology2014，55，2： | 1 |
| 5 | Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish显示文摘 | KANOKAWAN MATMAROH SOOTTAWAT BENJAKUL THUMMANOON PRODPRAN | 2011 | Food Chemistry2011，，129： | 1 |
| 6 | Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein显示文摘 | Thummanoon Prodpran Soottawat Benjakul Suttirug Phatcharat | 2012 | International Journal of Biological Macromolecules2012，，5： | 1 |
| 7 | Characteristics and gelling property of phosphorylated gelatin from the skin of unicornleatherjacket显示文摘 | Phanngam Kaewruang Soottawat Benjakul Thummanoon Prodpran | 2014 | Food Chemistry2014，146，： | 1 |
| 8 | Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket显示文摘 | Phanngam Kaewruang Soottawat Benjakul Thummanoon Prodpran | 2014 | LWT-Food Science and Technology2014，55，： | 1 |
| 9 | Properties of film from cuttlefish ( Sepia pharaonis ) skin gelatin incorporated with cinnamon, clove and star anise extracts显示文摘 | Md. Sazedul Hoque Soottawat Benjakul Thummanoon Prodpran | 2010 | Food Hydrocolloids2010，，5： | 1 |
| 10 | Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spored golden goatfish(Parupeneus heptacanthus)显示文摘 | Kanokwan Matmaroh Soottawat Benjakul Thummanoon Prodpran | | 0，，03： | 1 |
| 11 | Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish ( Parupeneus heptacanthus )显示文摘 | Kanokwan Matmaroh Soottawat Benjakul Thummanoon Prodpran Angel B. Encarnacion Hideki Kishimura | 2011 | Food Chemistry2011，，3： | 1 |
| 12 | Effect of phenolic compounds on the properties of porcine plasma protein-based film显示文摘 | Pornpot Nuthonga Soottawat Benjakula Thummanoon Prodpran | 2009 | Food Hydrocolloids2009，3，23： | 1 |
| 13 | Properties of film from cuttlefish( Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts 显示文摘 | Md Sazedul Hoque Soottawat Benjakul Thummanoon Prodpran | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 14 | Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket显示文摘 | Phanngam Kaewruang Soottawat Benjakul Thummanoon Prodpran | 2014 | Food Chemistry2014，146，： | 1 |
| 15 | Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjaeket显示文摘 | Phanngam Kaewruang Soottawat Benjakul Thummanoon Prodpran | 2014 | Food Chemistry2014，146，： | 1 |
| 16 | Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket显示文摘 | Phanngam Kaewruang Soottawat Benjakul Thummanoon Prodpran | 2014 | LWT-Food Science and Technology2014，55，： | 1 |
| 17 | Development and characterization of blend films based oz fish protein isolate and fish skin gelation显示文摘 | Yasir Ali Arfat Soottawat Benjakul Thummanoon Prodpran | 2014 | Food Hydrocolloids2014，39，： | 1 |
| 18 | Correction to:Chitooligosaccharides from squid pen prepared using different enzymes:characteristics and the effect on quality of surimi gel during refrigerated storage显示文摘In the original publication of this article(Singh et al.2019),the author point out the‘3.18–4.77 CFU/g’in sentence‘At day 10,all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without and with COS-L’should be‘3.18–4.77 log CFU/g’.In Table 3,the unit of Microbial load“(CFU/g)”should be corrected as“(log CFU/g)”The original publication has been corrected. | Avtar Singh Soottawat Benjakul Thummanoon Prodpran | 2019 | Food Production, Processing and Nutrition2019，1，1： | 0 |
| 19 | Chitooligosaccharides from squid pen prepared using different enzymes:characteristics and the effect on quality of surimi gel during refrigerated storage显示文摘Chitooligosaccharides(COS)from squid pen produced using amylase,lipase and pepsin were characterized.COS produced by 8%(w/w)lipase(COS-L)showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes.COS-L had the average molecular weight(MW)of 79 kDa,intrinsic viscosity of 0.41 dL/g and water solubility of 49%.DPPH,ABTS radical scavenging activities,FRAP and ORAC of COS-L were 5.68,322.68,5.66 and 42.20μmol TE/g sample,respectively.Metal chelating activity was 2.58μmol EE/g sample.For antibacterial activity,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL,respectively.Sardine surimi gel added with 1%(w/w)COS-L showed the lower PV,TBARS and microbial growth during 10 days of storage at 4°C.COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel. | Avtar Singh Soottawat Benjakul Thummanoon Prodpran | 2019 | Food Production, Processing and Nutrition2019，1，1： | 0 |
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