Підписатись
Avtar Singh
Avtar Singh
Prince of Songkla University
Підтверджена електронна адреса в psu.ac.th - Домашня сторінка
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Посилання
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Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
A Singh, S Benjakul
Comprehensive Reviews in Food Science and Food Safety, 2018
1992018
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities
A Mittal, A Singh, S Benjakul, T Prodpran, K Nilsuwan, N Huda, ...
Food hydrocolloids 111, 106384, 2021
1012021
Ultrasound‐assisted extraction of chitosan from squid pen: Molecular characterization and fat binding capacity
A Singh, S Benjakul, T Prodpran
Journal of Food Science 84 (2), 224-234, 2019
862019
The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 C
A Singh, S Benjakul
Innovative Food Science & Emerging Technologies 64, 102339, 2020
822020
Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel
A Singh, S Benjakul
Journal of Texture Studies 48 (6), 541-549, 2017
592017
Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus …
A Singh, FF Prabowo, S Benjakul, Y Pranoto, K Chantakun
Food Hydrocolloids 109, 106107, 2020
582020
Chitosan nanoparticles: Preparation, food applications and health benefits
A Singh, A Mittal, S Benjakul
Sci. Asia 47 (2021), 1-10, 2021
532021
Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant …
A Singh, AT Idowu, S Benjakul, H Kishimura, RE Aluko, Y Kumagai
Food Chemistry 321, 126686, 2020
492020
Preparation and characterization of squid pen chitooligosaccharide–epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities
A Singh, S Benjakul, N Huda, C Xu, P Wu
RSC advances 10 (55), 33196-33204, 2020
492020
Asian carp, an alternative material for surimi production: Progress and future
M Yingchutrakul, N Wasinnitiwong, S Benjakul, A Singh, Y Zheng, ...
Foods 11 (9), 1318, 2022
482022
Pacific white shrimp (Litopenaeus vannamei) shell chitosan and the conjugate with epigallocatechin gallate: Antioxidative and antimicrobial activities
A Mittal, A Singh, RE Aluko, S Benjakul
Journal of food biochemistry 45 (1), e13569, 2021
472021
Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage
A Singh, S Benjakul, P Zhou, B Zhang, S Deng
Food Chemistry 351, 129296, 2021
462021
Full Utilization of Squid Meat and Its Processing By-products: Revisit
Avtar Singh, Ajay Mittal, Soottawat Benjakul
Food Reviews International, 1-25, 2020
45*2020
Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder
A Singh, S Benjakul, K Kijroongrojana
Food Hydrocolloids 77, 286-296, 2018
422018
Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)
OO Olatunde, A Singh, KA Shiekh, P Nuthong, S Benjakul
Foods 10 (2), 326, 2021
412021
Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
A Singh, S Benjakul, T Prodpran
International Journal of Food Science and Technology 54 (10), 2831-2838, 2019
412019
Characteristics and Functional Properties of Ovary from Squid Loligo Formosana
A Singh, S Benjakul, H Kishimura
Journal of Aquatic Food Product Technology 26 (9), 1083-1092, 2017
372017
Chitosan, chitooligosaccharides and their polyphenol conjugates: preparation, bioactivities, functionalities and applications in food systems
A Singh, A Mittal, S Benjakul
Food reviews international 39 (4), 2297-2319, 2023
362023
Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals
S Benjakul, A Singh, L Chotphruethipong, A Mittal
Advances in food and nutrition research 98, 281-320, 2021
342021
Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage
A Singh, S Benjakul, T Prodpran
Food Production, Processing and Nutrition volume 1 (1), 1-10, 2019
342019
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