Skip to content
Search
Food Technology and Innovation
Food Technology and Innovation

Research Center of Excellence

0-7567-2384cmanat@wu.ac.thFood Technology and Innovation CoE
  • Home
  • Our Team
  • News
  • Publication
  • Contact us
Food Technology and Innovation
Food Technology and Innovation

Research Center of Excellence

Publication

Publication

Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin

Read More »
Publication

Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication

Read More »
Publication

Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil

Read More »
Publication

Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf

Read More »
Publication

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi

Read More »
Publication

Characterization of Antioxidant Peptides from Thai Traditional Semi-Dried Fermented Catfish

Read More »
  • Home
  • Our Team
  • News
  • Publication
  • Contact us
Copyright © 2026 Food Technology and Innovation | Powered by Astra WordPress Theme