Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Pratchaya Muangrod"'
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
Autor:
Pratchaya Muangrod, Vilai Rungsardthong, Vatanyoopaisarn, Savitri, Tamaki, Yasutomo, Kuraya, Eisuke, Benjawan Thumthanaruk
Science, Engineering and Health Studies, 15, , 21030004
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c53a109b645afbdbd97dc3183b0810e9
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
Autor:
Wiriya Charoenchokpanich, Sittiruk Roytrakul, Benjawan Thumthanaruk, Pratchaya Muangrod, Benjamaporn Wonganu, Savitri Vatanyoopaisarn, Vilai Rungsardthong
Publikováno v:
E3S Web of Conferences, Vol 302, p 02009 (2021)
Salted jellyfish by-products have collagen protein that is mainly sold for animal feed at a low price. The change of jellyfish by-products into a food ingredient like gelatine could benefit food applications and reduce food waste. Indeed, jellyfish g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19f02a7c76c836083d7e2d5168e508ce
https://doi.org/10.1051/e3sconf/202130202009
https://doi.org/10.1051/e3sconf/202130202009
Autor:
Vilai Rungsardthong, Sittiruk Roytrakul, Savitri Vatanyoopaisarn, Benjamaporn Wonganu, Pratchaya Muangrod, Benjawan Thumthanaruk, Wiriya Charoenchokpanich
Publikováno v:
E3S Web of Conferences, Vol 302, p 02010 (2021)
Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c9b9c8fe4b31b3d46b35ada523c2d70
https://doi.org/10.1051/e3sconf/202130202010
https://doi.org/10.1051/e3sconf/202130202010