Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

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A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers by Subhash V. Pawde, Pimonpan Kaewprachu, Passakorn Kingwascharapong, Samart Sai-Ut, Thomas Karbowiak, Young Hoon Jung, Saroat Rawdkuen

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Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources by Paul Ndubuisi Anyiam, Suphat Phongthai, Samart Sai-Ut, Passakorn Kingwascharapong, Young Hoon Jung, Wanli Zhang, Saroat Rawdkuen

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Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp by Pittaya Chaikham, Passakorn Kingwascharapong, Jaksuma Pongsetkul, Saroat Rawdkuen, Young Hoon Jung, Wanli Zhang, Suttipong Yutsapremanon, Samart Sai-Ut

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The Role of CO₂ Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attr... by Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Sarisa Suriyarak, Utthapon Issara, Suphat Phongthai, Saroat Rawdkuen, Jaksuma Pongsetkul

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Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities by Soklin Son, Sreymom Hun, Md Anisur Rahman Mazumder, Lutz Grossmann, Passakorn Kingwascharapong, Samart Sai-ut, Pittaya Chaikham, Young Hoon Jung, Saroat Rawdkuen

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Characterization of Cha-Kram leaf extract powder using ultrasound-assisted extraction and its application in gelatin-based film as biodegradable active film by Pudthaya Kumnerdsiri, Sasina Sanprasert, Jantana Praiboon, Anusorn Seubsai, Wanchat Sirisarn, Jaksuma Pongsetkul, Nathdanai Harnkarnsujarit, Saroat Rawdkuen, Supatra Karnjanapratum, Samart Sai-Ut, Passakorn Kingwascharapong

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Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications by Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Tanyamon Petcharat, Pimonpan Kaewprachu, Samart Sai-ut, Saroat Rawdkuen, Narudol Teerapattarakan, Wanli Zhang, Young Hoon Jung, Passakorn Kingwascharapong

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Properties of novel biodegradable film from gelatin capsule waste as influenced by various solvents and washing cycles by Pudthaya Kumnerdsiri, Sasina Sanprasert, Anusorn Seubsai, Jaksuma Pongsetkul, Nathdanai Harnkarnsujarit, Saroat Rawdkuen, Samart Sai-ut, Suphat Phongthai, Piyangkun Lueangjaroenkit, Ekasit Onsaard, Ali Muhammed Moula Ali, Thomas Karbowiak, Wanli Zhang, Passakorn Kingwascharapong

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Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches by Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen

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Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients by Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Sylvia Indriani, Tanyamon Petcharat, Samart Sai-ut, Kanrawee Hunsakul, Utthapon Issara, Subhash V. Pawde, Saroat Rawdkuen, Thomas Karbowiak, Young Hoon Jung, Passakorn Kingwascharapong

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