| Title | Author | Year | SCOPUS | PUBMED | ISI | TCI | |
|---|---|---|---|---|---|---|---|
| 1. | Ca2+ affects physicochemical and conformational changes of threadfin bream myosin and actin in a setting model | Hemung, B.O. | 2005 | ||||
| 2. | AGFD 6-Reactivity of transglutaminases on glutamyl sites of peptides derived from threadfin bream myosin | Bung-Orn Hemung Eunice C. Y. Li-Chan Jirawat Yongsawatdigul |
2008 | ||||
| 3. | Partial purification and characterization of transglutaminase from threadfin bream (Nemipterus SP.) liver | Bung-Orn Hemung Jirawat Yongsawatdigul |
2008 | ||||
| 4. | Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin | Hemung, B.O. | 2008 | ||||
| 5. | Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases | Hemung, B.O. | 2008 | ||||
| 6. | Identification of glutaminyl sites on β-lactoglobulin for threadfin bream liver and microbial transglutaminase activity by MALDI-TOF mass spectrometry | Hemung, B.O. | 2009 | ||||
| 7. | Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to ph-shifting treatments and lyophilization | Hemung, B.O. | 2010 | ||||
| 8. | Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase | Hemung, B.O. | 2013 | ||||
| 9. | PH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins | Hemung, B.O. Benjakul, S. |
2013 | ||||
| 10. | Effects of pH-treated fish sarcoplasmic proteins on the functional properties of chicken myofibrillar protein gel mediated by microbial transglutaminase | Hemung, B.O. | 2014 | ||||
| 11. | Effects of tilapia bone calcium on qualities of tilapia sausage | Hemung, B.O. Sriuttha, M. |
2014 | ||||
| 12. | Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase | Hemung, B.O. | 2014 | ||||
| 13. | Increasing calcium and dietary fiber of Mu Yo using fish bone and Konjac flour | Chanshotikul, N. Jirukkakul, N. Sengkhamparn, N. Hemung, B.O. |
2018 | ||||
| 14. | Silver Carp Bone Powder as Natural Calcium for Fish Sausage | Bung-Orn Hemung Jirawat Yongsawatdigul Koo Bok Chin Wanwisa Limphirat Jaruwan Siritapetawee |
2018 | Count | 13 | 0 | 5 | 0 |
| Title | Authors | Year | Publication name | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2015 | 2016 | 2017 | 2018 | 2019 | 2020 | Total | ||||||
| 1. | Ca2+ affects physicochemical and conformational changes of threadfin bream myosin and actin in a setting model | Hemung, B.O. | 2005 |
Journal of Food Science 8 (70), pp. C455-C460 |
||||||||
| 2. | Partial purification and characterization of transglutaminase from threadfin bream (Nemipterus SP.) liver | Hemung, B.O. | 2008 |
Journal of Food Biochemistry 2 (32), pp. 182-200 |
||||||||
| 3. | Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin | Hemung, B.O. | 2008 |
Journal of Agricultural and Food Chemistry 16 (56), pp. 7510-7516 |
||||||||
| 4. | Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases | Hemung, B.O. | 2008 |
Food Chemistry 2 (111), pp. 439-446 |
||||||||
| 5. | Identification of glutaminyl sites on β-lactoglobulin for threadfin bream liver and microbial transglutaminase activity by MALDI-TOF mass spectrometry | Hemung, B.O. | 2009 |
Food Chemistry 1 (115), pp. 149-154 |
||||||||
| 6. | Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to ph-shifting treatments and lyophilization | Hemung, B.O. | 2010 |
Journal of Food Science 3 (75), pp. C251-C257 |
||||||||
| 7. | Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase | Hemung, B.O. | 2013 |
LWT - Food Science and Technology 1 (53), pp. 184-190 |
||||||||
| 8. | PH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins | Hemung, B.O. Benjakul, S. |
2013 |
Food Hydrocolloids 1 (30), pp. 315-322 |
||||||||
| 9. | Effects of pH-treated fish sarcoplasmic proteins on the functional properties of chicken myofibrillar protein gel mediated by microbial transglutaminase | Hemung, B.O. | 2014 |
Korean Journal for Food Science of Animal Resources 3 (34), pp. 307-315 |
||||||||
| 10. | Effects of tilapia bone calcium on qualities of tilapia sausage | Hemung, B.O. Sriuttha, M. |
2014 |
Kasetsart Journal - Natural Science 5 (48), pp. 790-798 |
||||||||
| 11. | Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase | Hemung, B.O. | 2014 |
International Journal of Food Science and Technology 10 (49), pp. 2331-2337 |
||||||||
| 12. | Increasing calcium and dietary fiber of Mu Yo using fish bone and Konjac flour | Chanshotikul, N. Jirukkakul, N. Sengkhamparn, N. Hemung, B.O. |
2018 |
Asia-Pacific Journal of Science and Technology 1 (23), pp. |
||||||||
| 13. | Silver Carp Bone Powder as Natural Calcium for Fish Sausage | Hemung, B.O. Limphirat, W. Siritapetawee, J. |
2018 |
Journal of Aquatic Food Product Technology 3 (27), pp. 305-315 |
||||||||
| Title | Authors | Year | Journal title |
|---|
| Title | Authors | Year | Journal title | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2015 | 2016 | 2017 | 2018 | 2019 | 2020 | Total | ||||||
| 1. | AGFD 6-Reactivity of transglutaminases on glutamyl sites of peptides derived from threadfin bream myosin | Bung-Orn Hemung Eunice C. Y. Li-Chan Jirawat Yongsawatdigul |
2008 |
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY (235.0), pp. |
0 | 0 | 0 | 0 | 0 | 0 | 0 | |
| 2. | Partial purification and characterization of transglutaminase from threadfin bream (Nemipterus sp.) liver | Bung-Orn Hemung Jirawat Yongsawatdigul |
2008 |
JOURNAL OF FOOD BIOCHEMISTRY 2.0 (32.0), pp. 182.0-200.0 |
9 | 0 | 0 | 0 | 0 | 0 | 9 | |
| 3. | Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin | Bung-Orn Hemung Eunice C. Y. Li-Chan Jirawat Yongsawatdigul |
2008 |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 16.0 (56.0), pp. 7510.0-7516.0 |
3 | 0 | 0 | 0 | 0 | 0 | 3 | |
| 4. | Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases | Bung-Orn Hemung Eunice C. Y. Li-Chan Jirawat Yongsawatdigul |
2008 |
FOOD CHEMISTRY 2.0 (111.0), pp. 439.0-446.0 |
26 | 0 | 0 | 0 | 0 | 0 | 26 | |
| 5. | Silver Carp Bone Powder as Natural Calcium for Fish Sausage | Bung-Orn Hemung Jirawat Yongsawatdigul Koo Bok Chin Wanwisa Limphirat Jaruwan Siritapetawee |
2018 |
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 3.0 (27.0), pp. 305.0-315.0 |
5 | 0 | 0 | 0 | 0 | 0 | 5 | |
| Title | Authors | Year | Journal title |
|---|
| Title | Authors | NRIIS type | Year | NRIIS Scholarship |
|---|