| 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 | |
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| Title | Authors | NRIIS type | Year | NRIIS Scholarship |
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