Author = Soottawat Benjakul
Number of Articles: 16
1. Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage

Volume 8, Issue 3, September 2016, Pages 227-238


Krisana Nilsuwan; Soottawat Benjakul; Thummanoon Prodpran

5. Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

Volume 6, Issue 3, September 2014, Pages 155-166


Jaksuma Pongsetkul; Soottawat Benjakul; Punnanee Sampavapol; Kazufumi Osako; Nandhsha Faithong

8. Antioxidative activity of melanin-free ink from splendid squid (Loligo formosana)

Volume 5, Issue 1, December 2013, Pages 1-12


Naveen Kumar Vate; Soottawat Benjakul

9. Oxidative stability of shrimp oil-in-water emulsions as affected by antioxidant incorporation

Volume 5, Issue 1, December 2013, Pages 1-12


Sirima Takeungwongtrakul; Soottawat Benjakul

10. Effect of different salts on dewatering and properties of yellowtail barracuda surimi

Volume 5, Issue 1, December 2013, Pages 1-12


Kosol Lertwittayanon; Soottawat Benjakul; Sajid Maqsood; Angel B Encarnacion

11. Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage

Volume 5, Issue 1, December 2013, Pages 1-11


Kusaimah Manheem; Soottawat Benjakul; Kongkarn Kijroongrojana; Nandhsha Faithong; Wonnop Visessanguan

14. Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis)

Volume 4, Issue 1, December 2012, Pages 1-13


Yasir Ali Arfat; Soottawat Benjakul