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 Bung-orn Hemung

Bung-orn Hemung

Nong Khai Campus,
Khon Kaen University

Documents

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

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SCOPUS

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PUBMED

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TCI

Title Author Year SCOPUS PUBMED ISI TCI
1. Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin. Hemung, BO
Li-Chan, EC
Yongsawatdigul, J
2008
2. Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases. Hemung, BO
Li-Chan, EC
Yongsawatdigul, J
2008
3. Identification of glutaminyl sites on beta-lactoglobulin for threadfin bream liver and microbial transglutaminase activity by MALDI-TOF mass spectrometry Bung-Orn Hemung
Eunice C. Y. Li-Chan
Jirawat Yongsawatdigul
2009
4. Structural Changes and Functional Properties of Threadfin Bream Sarcoplasmic Proteins Subjected to pH-Shifting Treatments and Lyophilization Yongsawatdigul, J
Hemung, BO
2010
5. Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase Bung-Orn Hemung
Koo Bok Chin
2013
6. pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins Bung-Orn Hemung
Soottawat Benjakul
Jirawat Yongsawatdigul
2013
7. Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase Bung-Orn Hemung
Koo Bok Chin
2014
8. Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase Bung-Orn Hemung
Koo B. Chin
2014
9. Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase Bung-Orn Hemung
Koo Bok Chin
2015
10. Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase Bung-Orn Hemung
Koo Bok Chin
2015
Count 0 3 8 0

Title Authors Year Publication name Cited count
< 2015 2016 2017 2018 2019 2020 Total

Title Authors Year Journal title
1. Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin. Hemung, BO
Li-Chan, EC
Yongsawatdigul, J
2008 Journal of agricultural and food chemistry
16 (56), pp. 7510-6
2. Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases. Hemung, BO
Li-Chan, EC
Yongsawatdigul, J
2008 Food chemistry
2 (111), pp. 439-46
3. Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization. Yongsawatdigul, J
Hemung, BO
2010 Journal of food science
3 (75), pp. C251-7

Title Authors Year Journal title Cited count
< 2015 2016 2017 2018 2019 2020 Total
1. Identification of glutaminyl sites on beta-lactoglobulin for threadfin bream liver and microbial transglutaminase activity by MALDI-TOF mass spectrometry Bung-Orn Hemung
Eunice C. Y. Li-Chan
Jirawat Yongsawatdigul
2009 FOOD CHEMISTRY
1.0 (115.0), pp. 149.0-154.0
6 0 0 0 0 0 6
2. Structural Changes and Functional Properties of Threadfin Bream Sarcoplasmic Proteins Subjected to pH-Shifting Treatments and Lyophilization Jirawat Yongsawatdigul
Bung-Orn Hemung
2010 JOURNAL OF FOOD SCIENCE
3.0 (75.0), pp. C251-C257
28 0 0 0 0 0 28
3. Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase Bung-Orn Hemung
Koo Bok Chin
2013 LWT-FOOD SCIENCE AND TECHNOLOGY
1.0 (53.0), pp. 184.0-190.0
13 0 0 0 0 0 13
4. pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins Bung-Orn Hemung
Soottawat Benjakul
Jirawat Yongsawatdigul
2013 FOOD HYDROCOLLOIDS
1.0 (30.0), pp. 315.0-322.0
5 0 0 0 0 0 5
5. Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase Bung-Orn Hemung
Koo Bok Chin
2014 KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
3.0 (34.0), pp. 307.0-315.0
1 0 0 0 0 0 1
6. Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase Bung-Orn Hemung
Koo B. Chin
2014 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
10.0 (49.0), pp. 2331.0-2337.0
8 0 0 0 0 0 8
7. Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase Bung-Orn Hemung
Koo Bok Chin
2015 KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
2.0 (35.0), pp. 225.0-231.0
0 0 0 0 0 0 0
8. Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase Bung-Orn Hemung
Koo Bok Chin
2015 KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
1.0 (35.0), pp. 50.0-57.0
5 0 0 0 0 0 5

Title Authors Year Journal title

Title Authors NRIIS type Year NRIIS Scholarship

0.019620418548583984