1.Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

作　　者：Suphat Phongthai ;Nuttapon Singsaeng ;Rossarin Nhoo-ied 等

出　　处：Foods. 2020 ;9(7):942-955.doi:10.3390/foods9070942

出版社：MDPI Publishing

文章 ID：257043795

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2.Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran ( Oryza sativa L.) and their antioxidant activities

作　　者：Siriluck Surin ;SangGuan You ;Phisit Seesuriyachan 等

出　　处：Scientific Reports. 2020 ;10(1):1-10.doi:10.1038/s41598-020-67266-1

出版社：Springer Nature

文章 ID：259930094

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3.Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish ( Trichogaster pectoralis) by Using Sorbitol and Citric Acid

作　　者：Phatthranit Klinmalai ;Suwalee Fong-in ;Suphat Phongthai 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112763

出版社：MDPI Publishing

文章 ID：1036371072

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4.Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein

作　　者：Ampaka Mafu ;Sunantha Ketnawa ;Suphat Phongthai 等

出　　处：Foods. 2022 ;11(14).doi:10.3390/foods11142142

出版社：MDPI Publishing

文章 ID：1038858842

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5.Ultrasonic Extraction of Bioactive Compounds from Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification

作　　者：Noppol Leksawasdi ;Siraphat Taesuwan ;Trakul Prommajak 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040588

出版社：MDPI Publishing

文章 ID：1036797705

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