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704篇 您的检索式：作者名="VISESSANGUAN W"

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	题名	作者	年代	出处	被引量
1	Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthustayenus)显示文摘	Julavittayanukul O Benjakul S Visessanguan W	2006	Food Hydrocolloids2006，，20：	1
2	Porcine plasma protein as proteinase in hibitor in bigeye snapper(Priacanthus tayenus ) muscle and surimi显示文摘	Benjakul S Visessanguan W Srivilai C	2001	Journal of the Science of Food and Agriculture2001，81，：	1
3	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
4	ATPase activities and autolysis of kuruma prawn Penaeus japonicus muscle proteins显示文摘	Benjakul S Visessanguan W Aewsiri	2011	Int Aquat Res2011，，3：	1
5	Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)显示文摘	Rawdkuen S Benjakul S Visessanguan W	2004	Food Hydrocolloids2004，18，：	1
6	Porcine plasma protein as gel enhancer in bigeye snapper(Priacanthus tayenus) surimi 显示文摘	Benjakul S Visessanguan W Srivilai C	2001	Journal of Food Biochemistry2001，25，：	1
7	Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish显示文摘	BENJAKUL S CHANTARASEWAN C VISESSANGUAN W		0，，4：	1
8	Purification andcharacterization of cathepsin 1 in arrowtooth flounder(atheresthes stomias) muscle 显示文摘	W Visessanguan S Benjakul H An	2003	Comparative Biochemistryand Phy-siology B: Biochemistry and Molecular Biology2003，134，：	1
9	Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince 显示文摘	Benjakul S Visessanguan W Phongkanpai V	2005	Food Chemistry2005，90，1：	1
10	Patical purication and characterization of trimthylamine N-oxide demethylase from lizardfish kidney显示文摘	BENJAKUL S VISESSANGUAN W TANAKA M	2003	Comp Biochem and Physiology Part B2003，135，：	1
11	Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi显示文摘	Rawdkuen S Benjakul S Visessanguan W	2006	Food HydrocoUoids2006，21，：	1
12	Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging 显示文摘	Masniyom P Benjakul S Visessanguan W	2002	Journal of the Science of Food and Agriculture2002，82，8：	1
13	Suwari gel properties as affected by transglutaminase activator and inhibitors显示文摘	BENJAKUL S VISESSANGUAN W PECHARAT S		0，，：	1
14	Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish显示文摘	Benjakul S Chantarasuwan C Visessanguan W	2003	Journal of Food Chemistry2003，82，4：	1
15	Comparative study on acid-induced of myosin from Atlantic cod (Gardus morhua) and brubot (Lota lota)显示文摘	RIEBROY S BENJALUL S VISESSANGUAN W	2008	Food Chemistry2008，109，：	1
16	Purification and characterization of cathepsin L in arrowtooth flounder ( Atheresthes stomias ) muscle 显示文摘	Visessanguan W Benjakul S An H	2003	Comp Biochem Physiol2003，134，3：	1
17	Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper显示文摘	BENJAKUL S VISESSANGUAN W ISHIZAKI S	2001	Journal of Food Science2001，66，9：	1
18	Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)显示文摘	BINSAN W BENJAKUL S VISESSANGUAN W	2008	Food Chemistry2008，106，：	1
19	Purification and Characterisation of Trypsins from the Spleen of Skipjack Tuna (Katsuwonus pelamis)显示文摘	KLOMKLAO S BENJAKUL S VISESSANGUAN W	2007	Food Chemistry2007，100，：	1
20	Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus)显示文摘	Julavittayanukul O Soottawat Benjakul S Visessanguan W	2006	Food Hydrocolloids2006，，20：	1

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