M. Vittayanont

发表

Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer.

J. Steffe, Denise M Smith, S. Flegler, 2002, Journal of agricultural and food chemistry.

Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate

D. Mcclements, E. Onsaard, M. Vittayanont, 2006 .

Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.

D. Mcclements, E. Onsaard, M. Vittayanont, 2005, Journal of agricultural and food chemistry.

Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse

J. Soon, S. Benjakul, Phakawat Tongnuanchan, 2017 .

Physico-Chemical Properties of Gelatin Films Incorporated with Different Hydrocolloids

S. Benjakul, S. Nalinanon, T. Prodpran, 2022 .

Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin.

V. Vega-Warner, J. Steffe, D. Smith, 2001, Journal of agricultural and food chemistry.

Production of crude chondroitin sulfate from duck trachea.

M. Vittayanont, T. Jaroenviriyapap, 2014 .

Type and content of chondroitin sulphate and collagen in poultry tracheas.

M. Vittayanont, T. Jaroenviriyapap, 2009 .

Effect of NaCl on texture modification of cuttlefish mantle (Sepia brevimana)

Sureeporn Kangsanant, C. Tongraung, M. Vittayanont, 2008 .