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| 1 | Effect of NaCl on thermal aggregation of egg white proteins from duck egg显示文摘 | KAEWMANEE T BENJAKUL S VISESSANGUAN W | 2011 | Food Chemistry2011，125，： | 1 |
| 2 | Effect of salting processes on chemical composition textural properties and mi- erostructure of duck egg显示文摘 | KAEWMANEE T BENJAKUL S VISESSANGUAN W | 2009 | J Sei Food Agric2009，89，4： | 1 |
| 3 | Changes in chemical composition physical properties and microstructure of duck egg as influenced by salting显示文摘 | KAEWMANEE T BENJAKULE S VISESSANGUAN W | 2009 | Food Chemistry2009，112，3： | 1 |
| 4 | Development of a multiplex polymerase chain reaction-sequence-specific primer method for NKG2D and NKG2F single-nucleotide polymorphism typing using isothermal multiple displacement amplification products显示文摘 | Kaewmanee M Phoksawat W Romphruk A | 2013 | Tissue Antigens2013，81，6： | 1 |
| 5 | Changes in chemical composition, physical properties and mi-crostructure of duck egg as influenced by salting 显示文摘 | KAEWMANEE T BENJAKUL S VISESSANGUAN W | 2009 | FoodChemistry2009，，112： | 1 |
| 6 | Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting显示文摘 | Kaewmanee T Benjakul S Visessanguan W | 2009 | Food Chem2009，112，3： | 1 |
| 7 | Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting显示文摘 | Thammarat Kaewmanee Soottawat Benjakul Wonnop Visessanguan | 2009 | Food Chemistry2009，112，： | 1 |
| 8 | Effect of salting processes on chemical composition, textural properties and microstmcture of duck egg 显示文摘 | KAEWMANEE H BENJAKUL S VISESSANGUAN W | 2009 | Journal of the science of food and agriculture2009，89，4： | 1 |
| 9 | 盐渍对鸭蛋的白蛋白影响显示文摘盐鸭蛋蛋黄的味道胜过蛋白,蛋白总觉得太咸而不怎么受欢迎。为了探索鸭蛋腌制期间(30d)白蛋白的化学成分、胰蛋白酶抑制活性与凝胶特性的变化,将鸭蛋浸入卤水或浓盐水(25%,w/v),每隔5d随机取出一些盐鸭蛋,将白蛋白与蛋黄分离,对白蛋白进行分析。结果发现,盐渍期间的鸭蛋蛋白水分持续减少,从初期的87.93%减少到盐渍30d的81.20%;同时,盐分从初期的0.31%增加到盐渍30d的6.19%。蛋白的亮度(L*)减少、红度(a*)、黄度(b*)和白色度增加。(电泳)鸭蛋蛋白含有分子量为81、70、44kda和16kda的蛋白质。新鲜鸭蛋的白蛋白凝胶硬度值(19.08 N)最高,盐渍30d鸭蛋的白蛋白凝胶硬度值(3.77N)最低(吃起来感觉无韧性),差异显著(P<0.05)。扫描电镜下,新鲜鸭蛋的白蛋白凝胶网络更加密集、空隙更小;盐渍鸭蛋则有较大的空隙,网络较粗糙、均匀度较低。 | 伍佰鑫 邓平 刘成国(编译) Kaewmanee T Benjakul S Visessanguan W | 2018 | 家禽科学2018，0，9： | 1 |
| 10 | Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting显示文摘 | Thammarat Kaewmanee Soottawat Benjakul Wonnop Visessanguan | 2008 | Food Chemistry2008，，3： | 1 |
| 11 | Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting显示文摘 | Kaewmanee T Benjakul S Visessanguan W | 2009 | Food Chemistry2009，112，3： | 1 |
| 12 | Changes in chemical composition, physical properties and micro- structure of duck egg as influenced by salting显示文摘 | KAEWMANEE T BENJAKUL S VISESSANGUAN W | 2009 | Food Chem2009，，112： | 1 |
| 13 | Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting显示文摘 | Thammarat Kaewmanee Soottawat Benjakul Wonnop Visessanguan | 2008 | Food Chemistry2008，，3： | 1 |
| 14 | Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of Pacific White Shrimp (Litopenaeus Vannamei) 显示文摘 | Kaewmanee T Benjakul S Visessanguan W | 2009 | Journal of Food Science2009，74，8： | 1 |
| 15 | Effect of NaC1 on thermal ag- gregation of egg white proteins from duck egg显示文摘 | KAEWMANEE T BENJAKUL S | 2011 | Food Chem- istry2011，125，2： | 1 |
| 16 | 聚醚醚酮/介孔硅酸钙镁复合材料表面周期性微沟槽对细胞行为的影响显示文摘采用飞秒激光在聚醚醚酮/介孔硅酸钙镁复合材料表面构建了不同宽度(20、40μm和60μm)的周期性微沟槽,考察了微沟槽宽度对大鼠骨髓间充质干细胞黏附、增殖与分化的影响。结果表明:不同宽度的周期性微沟槽可以调控细胞的响应行为。经过飞秒激光精确而超快烧蚀,微沟槽的内表面形成了微纳结构,暴露出大量的介孔硅酸钙镁颗粒,其内表面粗糙度明显提高;随着微沟槽宽度的增加,复合材料表面的蛋白质吸附性能提高,而且明显促进了大鼠骨髓间充质干细胞响应;当微沟槽宽度为60μm时,复合材料表面显著地促进了细胞黏附、增殖与成骨分化,并且诱导细胞沿着沟槽方向生长。 | 韩航 RAMES Kaewmanee SYED Asadullah 沈学宁 潘泳康 钱军 王雪红 魏杰 | 2020 | 功能高分子学报2020，33，4： | 1 |
| 17 | Cannibalism in an age-structured predator–prey system显示文摘 | C. Kaewmanee I.M. Tang | 2003 | Ecological Modelling2003，，3： | 1 |
| 18 | Characteristics of collagens from the swim bladders of yellowfin tuna( Thunnus albacares) 显示文摘 | Kaewdang O Benjakul S Kaewmanee T | 2014 | Food Chem2014，，155： | 1 |
| 19 | Changes in chemical composition, physical properties and microstructure of duck egg as influenced by sahing显示文摘 | Thammarat Kaewmanee a Soottawat Benjakul a Wonnop Visessanguan b | | Food Chemistry0，112，： | 1 |
| 20 | Changes in chemical composition,physical properties and microstructure d duck egg as influenced by salting显示文摘 | KAEWMANEE T BENJAKUL S VISESSANGUAN W | 2009 | Food Chemistry2009，112，3： | 1 |
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