Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Benjamaporn Wonganu"'
Autor:
Wiriya Charoenchokpanich, Pratchaya Muangrod, Sittiruk Roytrakul, Vilai Rungsardthong, Benjamaporn Wonganu, Sawanya Charoenlappanit, Federico Casanova, Benjawan Thumthanaruk
Publikováno v:
Gels, Vol 10, Iss 4, p 271 (2024)
Due to its excellent biocompatibility and ease of biodegradation, jellyfish gelatin has gained attention as a hydrogel. However, hydrogel produced from jellyfish gelatin has not yet been sufficiently characterized. Therefore, this research aims to pr
Externí odkaz:
https://doaj.org/article/0b3fa6517a31411f9b99ab41f597531a
Publikováno v:
IEEE Access, Vol 9, Pp 142362-142373 (2021)
Development of a new generation of a submersible ultrasonic transducer (SUT) using vibrational analysis aimed for higher efficiency and inhibitory activity of pathogenic bacteria has been presented. The SUT with a dual-stepped shape of front mass and
Externí odkaz:
https://doaj.org/article/919c5307ad1642ffa4a1c32de02da13c
Autor:
Artima Lueyot, Benjamaporn Wonganu, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Pokkwan Hutangura, Pisit Wongsa-Ngasri, Sittiruk Roytrakul, Sawanya Charoenlappanit, Tao Wu, Benjawan Thumthanaruk
Publikováno v:
PLoS ONE, Vol 17, Iss 11 (2022)
The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique ha
Externí odkaz:
https://doaj.org/article/6788082d5f604de79c2c9148f72f27b5
Autor:
Artima Lueyot, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Pokkwan Hutangura, Benjamaporn Wonganu, Pisit Wongsa-Ngasri, Sawanya Charoenlappanit, Sittiruk Roytrakul, Benjawan Thumthanaruk
Publikováno v:
PLoS ONE, Vol 16, Iss 6, p e0253254 (2021)
Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main colla
Externí odkaz:
https://doaj.org/article/41365ac8eaa94d338ba55a0b0f38b1b9
Publikováno v:
Materials Today: Proceedings. 72:3049-3055
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82f5216b5fad07eeacb33fba1462484c
https://doi.org/10.1016/j.matpr.2022.08.387
https://doi.org/10.1016/j.matpr.2022.08.387
Publikováno v:
IEEE Access, Vol 9, Pp 142362-142373 (2021)
Development of a new generation of a submersible ultrasonic transducer (SUT) using vibrational analysis aimed for higher efficiency and inhibitory activity of pathogenic bacteria has been presented. The SUT with a dual-stepped shape of front mass and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51fbc9b5b8d75568d3e814170359b701
https://ieeexplore.ieee.org/document/9570385/
https://ieeexplore.ieee.org/document/9570385/
Autor:
Sittiruk Roytrakul, Sawanya Charoenlappanit, Savitri Vatanyoopaisarn, Artima Lueyot, Pisit Wongsa-ngasri, Benjawan Thumthanaruk, Vilai Rungsardthong, Benjamaporn Wonganu, Pokkwan Hutangura
Publikováno v:
PLoS ONE
PLoS ONE, Vol 16, Iss 6, p e0253254 (2021)
PLoS ONE, Vol 16, Iss 6, p e0253254 (2021)
Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main colla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb9b4bb92c1ca5ac691a455a2119b168
http://europepmc.org/articles/PMC8216106
http://europepmc.org/articles/PMC8216106
Autor:
Benjamaporn Wonganu
Publikováno v:
E3S Web of Conferences, Vol 141, p 03004 (2020)
The main purpose of this research is to optimize the process to change useless fish scales to be a hydrogel that can be used as drug-loaded materials. The results of morphological structure of the extracted gelatin powders derived from Tilapia scales
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95715533746811f52fc3e42082350759
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/01/e3sconf_ri2c2019_03004.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/01/e3sconf_ri2c2019_03004.pdf
Autor:
Wiriya Charoenchokpanich, Pratchaya Muangrod, Sittiruk Roytrakul, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Benjamaporn Wonganu, Benjawan Thumthanaruk
Publikováno v:
E3S Web of Conferences. 355:02014
By-products of the marine industry have gained attention for producing valuable food ingredients like gelatin, which might benefit food applications and decrease food waste. Gelatin is the only protein-based food hydrocolloid, mainly used for gelling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28b35fda0e97adea678d735221473df7
https://doi.org/10.1051/e3sconf/202235502014
https://doi.org/10.1051/e3sconf/202235502014
Autor:
Pratchaya Muangrod, Wiriya Charoenchokpanich, Sittiruk Roytrakul, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Sawanya Charoenlappanit, Benjamaporn Wonganu, Benjawan Thumthanaruk
Publikováno v:
E3S Web of Conferences. 355:02013
Protein hydrolysates are products of protein degradation that provide various sizes of peptides and free amino acids. Protein hydrolysate from the different types of enzymes and raw materials provides different bioactivity, such as antioxidant and an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5560b1a7f07adbc101b3f81340b48d0
https://doi.org/10.1051/e3sconf/202235502013
https://doi.org/10.1051/e3sconf/202235502013