Manat Chaijan
Overview
Explore the profile of Manat Chaijan including associated specialties, affiliations and a list of published articles.
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Articles
53
Citations
238
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Recent Articles
11.
Chaijan S, Chaijan M, Uawisetwathana U, Panya A, Phonsatta N, Shetty K, et al.
Foods
. 2024 Jun;
13(11).
PMID: 38890920
This study thoroughly examined the proximate composition, bioactive composition, and in vitro biological activities of three different cultivars of papaya leaf extracts (PLEs) as potential functional ingredients and nutraceuticals. The...
12.
Panpipat W, Chumin T, Thongkam P, Pinthong P, Shetty K, Chaijan M
Foods
. 2024 Feb;
13(4).
PMID: 38397523
The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel () surimi was investigated in this study. Surimi was chopped in the presence of 2.5%...
13.
Somjid P, Chaijan M, Rawdkuen S, Grossmann L, Panpipat W
Foods
. 2023 Nov;
12(21).
PMID: 37959012
The objective of this research was to improve the protein extraction processes of (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical properties and gel-forming ability. To achieve this, two...
14.
Panpipat W, Tongkam P, Cavdar H, Chaijan M
Foods
. 2023 Oct;
12(20).
PMID: 37893710
This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2%...
15.
Promwee A, Chinarak K, Panpipat W, Panya A, Phonsatta N, Harcet M, et al.
Foods
. 2023 Sep;
12(18).
PMID: 37761183
Herein, the effect of supplementing ground sago palm trunk (GSPT) with varying concentrations of plant-based ingredients (PIs), including rice bran (RB), soybean meal (SM), and perilla seed (PS), on the...
16.
Saelee N, Cheong L, Chaijan M
Foods
. 2023 Sep;
12(17).
PMID: 37685189
This research investigates the enhancement of acetic acid production in the mangosteen vinegar fermentation process through mixed-culture fermentation involving TISTR 5279 and TBRC 4013, alongside an analysis of the resulting...
17.
Thongkam P, Chaijan M, Cheong L, Panpipat W
Foods
. 2023 Sep;
12(17).
PMID: 37685111
Mackerel (), a tropical dark-fleshed fish, has the potential to be used in the production of surimi. It is necessary to identify the optimal washing method to make better use...
18.
Summpunn P, Deh-Ae N, Panpipat W, Manurakchinakorn S, Bhoopong P, Donlao N, et al.
Foods
. 2023 Aug;
12(15).
PMID: 37569220
For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. is one of the non-glutinous rice ( L.) varieties being conserved...
19.
Wongnen C, Panpipat W, Saelee N, Rawdkuen S, Grossmann L, Chaijan M
Foods
. 2023 Jun;
12(11).
PMID: 37297504
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a...
20.
Mazumder M, Sukchot S, Phonphimai P, Ketnawa S, Chaijan M, Grossmann L, et al.
Foods
. 2023 Jun;
12(11).
PMID: 37297339
A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The...