Low-energy N-ion beam biotechnology application in the induction of Thai jasmine rice mutant with improved seed storability

بواسطة Nuananong Semsang, Jiranat Techarang, Liangdeng Yu, Boonrak Phanchaisri
منشور في 2018

Encapsulation of Lactobacillus casei 01 by alginate along with hi-maize starch for exposure to a simulated gut model

بواسطة Tanachai Pankasemsuk, Arunee Apichartsrangkoon, Srivilai Worametrachanon, Jiranat Techarang
منشور في 2018

Low-energy N-ion beam biotechnology application in the induction of Thai jasmine rice mutant with improved seed storability

بواسطة Nuananong Semsang, Jiranat Techarang, Liangdeng Yu, Boonrak Phanchaisri
منشور في 2018

Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

بواسطة Jiranat Techarang, Arunee Apichartsrangkoon, Boonrak Phanchaisri, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana
منشور في 2018

Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans

بواسطة Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul, Pittaya Chaikham, Katekan Dajanta
منشور في 2018

Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

بواسطة Jiranat Techarang, Arunee Apichartsrangkoon, Boonrak Phanchaisri, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana
منشور في 2018

Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing

بواسطة Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana, Yuthana Phimolsiripol, Boonrak Phanchaisri, Katekan Dajanta
منشور في 2019