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| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Ninjan, R., Thongnuanchan, B., Lopattananon, N., Salaeh, S., Tongnuanchan, P. and Buangam, P. (2024). Heat-sealable paper fabricated using a latex coating based on modified natural rubber filled with gelatin. EXPRESS POLYMER LETTERS, 18(11), 1077-1093. Cited: 0 doi: https://doi.org/10.3144/expresspolymlett.2024.83 | ||
| 2 | Tew, ST., Soon, JM., Benjakul, S., Prodran, T., Vittayanont, M. and Tongnuanchan, P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. NUTRITION & FOOD SCIENCE, 47(2), 175-190. Cited: 6 doi: https://doi.org/10.1108/NFS-07-2016-0086 | ||
| 3 | Tongnuanchan, P., Benjakul, S., Prodpran, T., Pisuchpen, S. and Osako, K. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. FOOD HYDROCOLLOIDS, 56, 93-107. Cited: 117 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005 | ||
| 4 | Tongnuanchan, P., Benjakul, S., Prodpran, T. and Nilsuwan, K. (2015). Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. FOOD HYDROCOLLOIDS, 48, 248-259. Cited: 150 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025 | ||
| 5 | Tongnuanchan, P. and Benjakul, S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. JOURNAL OF FOOD SCIENCE, 79(7), R1231-R1249. Cited: 513 doi: https://doi.org/10.1111/1750-3841.12492 | ||
| 6 | Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2014). Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. FOOD HYDROCOLLOIDS, 41, 33-43. Cited: 128 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015 | ||
| 7 | Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2013). Characteristics and antioxidant activity of leaf essential oil-incorporated fish gelatin films as affected by surfactants. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48(10), 2143-2149. Cited: 27 doi: https://doi.org/10.1111/ijfs.12198 | ||
| 8 | Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. JOURNAL OF FOOD ENGINEERING, 117(3), 350-360. Cited: 185 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005 | ||
| 9 | Tongnuanchan, P., Benjakul, S., Prodpran, T. and Songtipya, P. (2013). Properties and Stability of Protein-based Films from Red Tilapia (Oreochromis niloticus) Protein Isolate Incorporated with Antioxidant during Storage. FOOD AND BIOPROCESS TECHNOLOGY, 6(5), 1113-1126. Cited: 21 doi: https://doi.org/10.1007/s11947-011-0584-9 | ||
| 10 | Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2012). Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 92(12), 2507-2517. Cited: 3 doi: https://doi.org/10.1002/jsfa.5660 | ||
| 11 | Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. FOOD CHEMISTRY, 134(3), 1571-1579. Cited: 348 doi: https://doi.org/10.1016/j.foodchem.2012.03.094 | ||
| 12 | Tongnuanchan, P., Benjakul, S., Prodpran, T. and Songtipya, P. (2011). Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 48(5), 758-767. Cited: 33 doi: https://doi.org/10.1016/j.ijbiomac.2011.02.017 | ||
| 13 | Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2011). Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein. FOOD HYDROCOLLOIDS, 25(3), 426-433. Cited: 40 doi: https://doi.org/10.1016/j.foodhyd.2010.07.013 | ||
| รวม WoS/ISI 13 รายการ 1,571 citations | |||
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