Підписатись
Sutee Wangtueai
Sutee Wangtueai
Associate Professor, College of Maritime Studies and Management, Chiang Mai University
Підтверджена електронна адреса в cmu.ac.th - Домашня сторінка
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Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales
S Wangtueai, A Noomhorm
LWT-Food Science and Technology 42 (4), 825-834, 2009
2342009
Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments
T Laokuldilok, T Potivas, N Kanha, S Surawang, P Seesuriyachan, ...
Food Bioscience 18, 28-33, 2017
1202017
Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities
W Chaisuwan, K Jantanasakulwong, S Wangtueai, Y Phimolsiripol, ...
Food Bioscience 35, 100564, 2020
1052020
Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) Scales
S Wangtueai, A Noomhorm, JM Regenstein
Journal of food science 75 (9), C731-C739, 2010
862010
Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities
S Surin, SG You, P Seesuriyachan, R Muangrat, S Wangtueai, ...
Scientific Reports 10 (1), 10410, 2020
792020
The precipitative effects of pandemic on open innovation of SMEs: a scientometrics and systematic review of Industry 4.0 and Industry 5.0
M Madhavan, S Wangtueai, MA Sharafuddin, T Chaichana
Journal of Open Innovation: Technology, Market, and Complexity 8 (3), 152, 2022
782022
The antiviral activity of bacterial, fungal, and algal polysaccharides as bioactive ingredients: potential uses for enhancing immune systems and preventing viruses
W Chaisuwan, Y Phimolsiripol, T Chaiyaso, C Techapun, N Leksawasdi, ...
Frontiers in Nutrition 8, 772033, 2021
562021
Simultaneous quantification of vitamin E, γ-oryzanols and xanthophylls from rice bran essences extracted by supercritical CO2
P Sookwong, P Suttiarporn, P Boontakham, P Seekhow, S Wangtueai, ...
Food Chemistry 211, 140-147, 2016
442016
Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates
S Wangtueai, Y Phimolsiripol, C Vichasilp, JM Regenstein, ...
Lwt 133, 109977, 2020
382020
Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (Lobonema smithii)
M Upata, T Siriwoharn, S Makkhun, S Yarnpakdee, JM Regenstein, ...
Foods 11 (4), 615, 2022
372022
Optimization of the preparation of gelatin hydrolysates with antioxidative activity from lizardfish (Saurida spp.) scales gelatin
S Wangtueai, S Siebenhandl-Ehn, D Haltrich
Chiang Mai J. Sci 43 (1), 1122-1133, 2016
322016
Production of Protein Hydrolysate Containing Antioxidant and Angiotensin -I-Converting Enzyme (ACE) Inhibitory Activities from Tuna (Katsuwonus pelamis) Blood
N Mongkonkamthorn, Y Malila, S Yarnpakdee, S Makkhun, ...
Processes 8 (11), 1518, 2020
312020
Extraction and Physico–Chemical Characterization of Chitosan from Mantis Shrimp (Oratosquilla nepa) Shell and the Development of Bio-Composite Film with …
S Yarnpakdee, P Kaewprachu, C Jaisan, T Senphan, M Nagarajan, ...
Polymers 14 (19), 3983, 2022
292022
Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient
A Chailangka, P Seesuriyachan, S Wangtueai, W Ruksiriwanich, ...
Food Chemistry 395, 133594, 2022
282022
Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax
P Rachtanapun, N Homsaard, A Kodsangma, S Phongthai, N Leksawasdi, ...
Poultry Science 101 (1), 101509, 2022
252022
Bioink hydrogel from fish scale gelatin blended with alginate for 3D‐bioprinting application
S Boonyagul, D Pukasamsombut, S Pengpanich, T Toobunterng, ...
Journal of Food Processing and Preservation 46 (8), e15864, 2022
212022
Thermoplastic mung bean starch/natural rubber/sericin blends for improved oil resistance
P Rachtanapun, A Kodsangma, N Homsaard, S Nadon, P Jantrawut, ...
International Journal of Biological Macromolecules 188, 283-289, 2021
202021
Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life
S Bai-Ngew, T Chuensun, S Wangtueai, S Phongthai, ...
Quality Assurance and Safety of Crops & Foods 13 (2), 25-33, 2021
202021
Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum
Y Phimolsiripol, U Siripatrawan, S Teekachunhatean, S Wangtueai, ...
International Journal of Food Science & Technology 52 (4), 1035-1041, 2017
202017
UV-B Protective and Antioxidant Activities of Protein Hydrolysate From Sea Cucumber (Holothuria scabra) Using Enzymatic Hydrolysis
C Doungapai, T Siriwoharn, Y Malila, N Autsavapromporn, S Makkhun, ...
Frontiers in Marine Science 9, 892255, 2022
192022
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