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ผศ.ดร. บังอร เหมัง

ผศ.ดร. บังอร เหมัง

คณะวิทยาศาสตร์ประยุกต์และวิศวกรรมศาสตร์ วิทยาเขตหนองคาย,
มหาวิทยาลัยขอนแก่น
8949966400: H-INDEX 7

บทความ

TCI อ้างอิงจาก http://www.tci-thaijo.org/

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TCI

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 รวม
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 รวม
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

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