S. Phatcharat

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

S. Benjakul, W. Binsan, Nandhsha Faithong, 2010 .

Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness.

W. Visessanguan, S. Benjakul, H. Kishimura, 2008, Journal of food science.

Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein.

S. Benjakul, S. Phatcharat, T. Prodpran, 2012, International journal of biological macromolecules.

COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL

W. Visessanguan, S. Benjakul, Suthasinee Yarnpakdee, 2010 .

Chemical compositions and characteristics of farm raised giant catfish (Pangasianodon gigas) muscle

S. Rawdkuen, S. Benjakul, M. Chaijan, 2010 .

Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus)

W. Visessanguan, S. Benjakul, S. Phatcharat, 2006 .

Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage

S. Rawdkuen, S. Benjakul, S. Phatcharat, 2010 .