Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

بواسطة Jiranat Techarang, Arunee Apichartsrangkoon, Boonrak Phanchaisri, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana
منشور في 2018

Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

بواسطة Jiranat Techarang, Arunee Apichartsrangkoon, Boonrak Phanchaisri, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana
منشور في 2018

Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing

بواسطة Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyoungkul, Sujinda Sriwattana, Yuthana Phimolsiripol, Boonrak Phanchaisri, Katekan Dajanta
منشور في 2019