All Stories

  1. Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment

    Article • Journal of Aquatic Food Product Technology, July 2019, Taylor & Francis

    Soottawat Oppo, Mr Thanasak Sae-leaw

  2. Combined Effect of Ethanolic Coconut Husk Extract and Modified Atmospheric Packaging (MAP) in Extending the Shelf Life of Asian Sea Bass Slices

    Article • Journal of Aquatic Food Product Technology, June 2019, Taylor & Francis

    Soottawat Oppo

  3. Enhancement of Hydrophobicity of Fish Skin Gelatin via Molecular Modification with Oxidized Linoleic Acid

    Article • Journal of Chemistry, February 2019, Hindawi Publishing Corporation

    Soottawat Oppo

  4. Effect of β-Glucan Stabilized Virgin Coconut Oil Nanoemulsion on Properties of Croaker Surimi Gel

    Article • Journal of Aquatic Food Product Technology, January 2019, Taylor & Francis

    Soottawat Oppo

  5. Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C

    Article • International Journal of Food Properties, January 2019, Taylor & Francis

    Soottawat Oppo

  6. Coconut husk extract: antibacterial properties and its application for shelf-life extension of Asian sea bass slices

    Article • International Journal of Food Science & Technology, October 2018, Wiley

    Soottawat Oppo

  7. Impacts of desugarization and drying methods on physicochemical and functional properties of duck albumen powder

    Article • Drying Technology, October 2018, Taylor & Francis

    Soottawat Oppo

  8. Bacillus subtilis K-C3 isolated from Thai salted shrimp paste (Kapi ): Its extracellular enzymes and use as a starter culture in Kapi production

    Article • Journal of Food Biochemistry, September 2018, Wiley

    Soottawat Oppo

  9. Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit

    Article • Comprehensive Reviews in Food Science and Food Safety, September 2018, Wiley

    Soottawat Oppo

  10. Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage

    Article • Journal of Aquatic Food Product Technology, August 2018, Taylor & Francis

    Mr Thanasak Sae-leaw, Soottawat Oppo

  11. Gelling properties of duck albumen powder as affected by desugarization and drying conditions

    Article • Journal of Texture Studies, July 2018, Wiley

    Soottawat Oppo

  12. Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

    Article • Journal of Food Biochemistry, July 2018, Wiley

    Soottawat Oppo

  13. Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

    Article • Journal of Food Science, July 2018, Wiley

    Soottawat Oppo, Dr. Umesh Patil

  14. Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit

    Article • Comprehensive Reviews in Food Science and Food Safety, May 2018, Wiley

    Soottawat Oppo

  15. Ultrasound Waves Increase the Yield and Carotenoid Content of Lipid Extracted From Cephalothorax of Pacific White Shrimp (Litopenaeus vannamei )

    Article • European Journal of Lipid Science and Technology, April 2018, Wiley

    Soottawat Oppo

  16. Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, February 2018, Wiley

    Soottawat Oppo

  17. Carotenoprotein from Pacific white shrimp (Litopenaeus vannamei ) shells extracted using trypsin from albacore tuna (Thunnus alalunga ) spleen: Antioxidant activity and its potential in model systems

    Article • Journal of Food Biochemistry, November 2017, Wiley

    Sappasith Klomklao, Soottawat Oppo

  18. Changes in lipids of shrimp (Acetes vulgaris ) during salting and fermentation

    Article • European Journal of Lipid Science and Technology, August 2017, Wiley

    Soottawat Oppo

  19. Ethanolic coconut husk extract: In vitro antioxidative activity and effect on oxidative stability of shrimp oil emulsion

    Article • European Journal of Lipid Science and Technology, August 2017, Wiley

    Soottawat Oppo

  20. Biocalcium powder from precooked skipjack tuna bone: Production and its characteristics

    Article • Journal of Food Biochemistry, August 2017, Wiley

    Soottawat Oppo

  21. Lipids from visceral depot fat of Asian seabass (Lates calcarifer ): Compositions and storage stability as affected by extraction methods

    Article • European Journal of Lipid Science and Technology, August 2017, Wiley

    Mr Thanasak Sae-leaw, Soottawat Oppo

  22. Aqueous two-phase partitioning of liver proteinase from albacore tuna (Thunnus alalunga): Application to starry triggerfish (Abalistes stellaris) muscle hydrolysis

    Article • International Journal of Food Properties, July 2017, Taylor & Francis

    Sappasith Klomklao, Soottawat Oppo

  23. Physical and sensory properties of gelatin from seabass (Lates calcarifer ) as affected by agar and κ-carrageenan

    Article • Journal of Texture Studies, June 2017, Wiley

    Soottawat Oppo

  24. Optimization of extraction of antioxidative phenolic compounds from cashew (Anacardium occidentale L.) leaves using response surface methodology

    Article • Journal of Food Biochemistry, April 2017, Wiley

    Soottawat Oppo

  25. Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract

    Article • International Journal of Food Engineering, January 2017, De Gruyter

    Soottawat Oppo

  26. Improvement of Gel Properties of Fish Gelatin Using Gellan

    Article • International Journal of Food Engineering, January 2017, De Gruyter

    Soottawat Oppo

  27. Purification and identification of antioxidant peptides from gelatin hydrolysate of seabass skin

    Article • Journal of Food Biochemistry, December 2016, Wiley

    Mr Thanasak Sae-leaw, Soottawat Oppo

  28. Characteristics and Gelling Property of Gelatin from Scale of Spotted Golden Goatfish (Parupeneus heptacanthus )

    Article • Journal of Food Processing and Preservation, September 2016, Wiley

    Soottawat Oppo

  29. Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction

    Article • Journal of Food Biochemistry, September 2016, Wiley

    Soottawat Oppo

  30. Characteristics and Gel Properties of Gelatin from Goat Skin as Affected by Extraction Conditions

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Soottawat Oppo

  31. Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

    Article • Journal of Texture Studies, July 2016, Wiley

    Soottawat Oppo

  32. Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Soottawat Oppo

  33. Effect of monosodium glutamate on physicochemical properties and quality of Alkali-treated Pacific white shrimp

    Article • International Journal of Food Science & Technology, June 2016, Wiley

    Soottawat Oppo

  34. Cross-Linking Activity of Ethanolic Coconut Husk Extract Toward Sardine (Sardinella albella) Muscle Proteins

    Article • Journal of Food Biochemistry, May 2016, Wiley

    Soottawat Oppo

  35. Comparative Study on Virgin Coconut Oil Extraction Using Protease from Hepatopancreas of Pacific White Shrimp and Alcalase

    Article • Journal of Food Processing and Preservation, April 2016, Wiley

    Soottawat Oppo

  36. Rheological and sensory properties of fish gelatin gels as influenced by agar fromGracilaria tenuistipitata

    Article • International Journal of Food Science & Technology, April 2016, Wiley

    Soottawat Oppo

  37. Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

    Article • Journal of Food Biochemistry, March 2016, Wiley

    Soottawat Oppo, Mr Thanasak Sae-leaw

  38. Characteristics and functional properties of gelatin from seabass skin as influenced by defatting

    Article • International Journal of Food Science & Technology, March 2016, Wiley

    Soottawat Oppo, Mr Thanasak Sae-leaw

  39. Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil

    Article • International Journal of Food Engineering, January 2016, De Gruyter

    Soottawat Oppo

  40. Properties of Salted Shrimp Paste (Kapi) fromAcetes vulgarisas Affected by Postmortem Storage Prior to Salting

    Article • Journal of Food Processing and Preservation, November 2015, Wiley

    Soottawat Oppo

  41. Emulsion stability and properties of fish gelatin-based films as affected by palm oil and surfactants

    Article • Journal of the Science of Food and Agriculture, September 2015, Wiley

    Soottawat Oppo

  42. Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

    Article • European Journal of Lipid Science and Technology, August 2015, Wiley

    Soottawat Oppo

  43. Characteristics and gel properties of gelatin from goat skin as affected by pretreatments using sodium sulfate and hydrogen peroxide

    Article • Journal of the Science of Food and Agriculture, August 2015, Wiley

    Soottawat Oppo

  44. Preparation and Characterization of an In Situ Hydrogel of Self-Assembly Type I Collagen from Shark Skin/Methylcellulose for Central Nerve System Regeneration

    Article • Journal of Biomimetics Biomaterials and Biomedical Engineering, July 2015, Trans Tech Publications

    Soottawat Oppo

  45. Purification and Characterization of Trypsin from Hepatopancreas of Pacific White Shrimp

    Article • Journal of Food Biochemistry, May 2015, Wiley

    Soottawat Oppo

  46. Trypsin from unicorn leatherjacket (Aluterus monoceros ) pyloric caeca: purification and its use for preparation of fish protein hydrolysate with antioxidative activity

    Article • Journal of the Science of Food and Agriculture, March 2015, Wiley

    Soottawat Oppo

  47. Purification and Characterization of Extracellular Gelatinolytic Protease fromBacillus Amyloliquefaciens H11

    Article • Journal of Food Biochemistry, January 2015, Wiley

    Soottawat Oppo

  48. Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer )

    Article • Journal of the Science of Food and Agriculture, January 2015, Wiley

    Soottawat Oppo

  49. Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

    Article • European Journal of Lipid Science and Technology, December 2014, Wiley

    Soottawat Oppo

  50. Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro-encapsulated shrimp oil

    Article • European Journal of Lipid Science and Technology, November 2014, Wiley

    Soottawat Oppo

  51. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel

    Article • Journal of the Science of Food and Agriculture, October 2014, Wiley

    Soottawat Oppo

  52. Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark (Carcharhinus Dussumieri) Mince as Affected by Washing and Microbial Transglutaminase

    Article • Journal of Texture Studies, July 2014, Wiley

    Soottawat Oppo

  53. Characteristics and Antioxidative Activity of Gelatin Hydrolysates from Unicorn Leatherjacket Skin as Affected by Autolysis-Assisted Process

    Article • Journal of Food Processing and Preservation, June 2014, Wiley

    Soottawat Oppo

  54. Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Article • Journal of Food Science, June 2014, Wiley

    Soottawat Oppo

  55. Oxidative stability of lipids from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by essential oils incorporation

    Article • European Journal of Lipid Science and Technology, May 2014, Wiley

    Soottawat Oppo

  56. Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage

    Article • European Journal of Lipid Science and Technology, April 2014, Wiley

    Mr Thanasak Sae-leaw, Soottawat Oppo

  57. Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease fromBacillus amyloliquefaciens H11

    Article • Journal of Food Processing and Preservation, March 2014, Wiley

    Soottawat Oppo

  58. Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp

    Article • Journal of Functional Foods, January 2014, Elsevier

    Soottawat Oppo

  59. Extraction and Stability of Carotenoid-Containing Lipids from Hepatopancreas of Pacific White Shrimp (Litopenaeus vannamei)

    Article • Journal of Food Processing and Preservation, December 2013, Wiley

    Soottawat Oppo

  60. Physicochemical and functional properties of beany flavour-free bambara groundnut protein isolate

    Article • Journal of the Science of Food and Agriculture, October 2013, Wiley

    Soottawat Oppo

  61. Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwana pelamis) roe

    Article • Journal of Functional Foods, October 2013, Elsevier

    Soottawat Oppo