| Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla) as Influenced by the Nature of Enzyme K Elavarasan, V Naveen Kumar, BA Shamasundar Journal of Food Processing and Preservation 38 (3), 1207-1214, 2014 | 154 | 2014 |
| Antioxidative activity of melanin-free ink from splendid squid (Loligo formosana) NK Vate, S Benjakul International Aquatic Research 5, 1-12, 2013 | 63 | 2013 |
| Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine NK Vate, S Benjakul Food Hydrocolloids 56, 62-70, 2016 | 58 | 2016 |
| Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel NK Vate, S Benjakul Journal of Food Science and Technology 53, 411-420, 2016 | 39 | 2016 |
| Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications M Sajib, B Forghani, NK Vate, M Abdollahi Food Chemistry 412, 135585, 2023 | 35 | 2023 |
| Application of melanin‐free ink as a new antioxidative gel enhancer in sardine surimi gel NK Vate, S Benjakul, TW Agustini Journal of the Science of Food and Agriculture 95 (11), 2201-2207, 2015 | 30 | 2015 |
| Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound NK Vate, I Undeland, M Abdollahi Food Chemistry 393, 133426, 2022 | 27 | 2022 |
| Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out NK Vate, P Strachowski, I Undeland, M Abdollahi Food Chemistry: X 18, 100646, 2023 | 21 | 2023 |
| Effect of squid melanin-free ink and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage T Sae-Leaw, N Buamard, NK Vate, S Benjakul Journal of Aquatic Food Product Technology 27 (8), 919-933, 2018 | 20 | 2018 |
| Enhancement of gel properties of sardine surimi using squid ink tyrosinase in combination with coconut husk extract NK Vate, S Benjakul International Journal of Food Engineering 13 (3), 2017 | 14 | 2017 |
| Improvement of properties of sardine myofibrillar protein films using squid Ink tyrosinasein combination with tannic acid NK Vate, S Benjakul, T Prodpran Turkish Journal of Fisheries and Aquatic Sciences 17 (5), 853-861, 2017 | 4 | 2017 |
| Effect of melanin-free ink on mechanical properties and yellow discolouration of protein film from washed sardine mince NK Vate, S Benjakul, T Prodpran Food Biophysics 12 (2), 164-171, 2017 | 3 | 2017 |
| Characteristics and Applications of Active Components from Squid Melanin-Free Ink NK Vate Prince of Songkla University, 2016 | | 2016 |
| Antioxidant Activities of Naturally Occurring Bioactive Peptides from Sardinella Longiceps and Meritrix Meritrix NK Vate, E Krishnamoorthy, BA Shamasundar Available at SSRN 4936592, 0 | | |
Soottawat Benjakul, Ph.D.Professor, Faculty of Agro-Industry ,Prince of Songkla UniversityVerified email at psu.ac.th