Soottawat Benjakul
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Explore the profile of Soottawat Benjakul including associated specialties, affiliations and a list of published articles.
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361
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2680
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Recent Articles
1.
Li X, Li T, Zhang J, Ying X, Deng S, Xiao G, et al.
Food Chem
. 2025 Mar;
478:143639.
PMID: 40056626
Sea bass (Lateolabrax japonicus) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on...
2.
Rahman Z, Zhang S, Khan A, You J, Liu R, Huang Q, et al.
Food Chem
. 2025 Mar;
478:143652.
PMID: 40049133
This study investigated the effects of modified Konjac-Gluco-Mannan (KGM) on the gelling capability of fish protein through experimental and dynamic simulation methods. The addition of deacetylated KGM (DKGM) and carboxymethylated...
3.
Wang F, Benjakul S, Liu Z, Ma L, Zhang B
Food Chem
. 2025 Feb;
477:143571.
PMID: 40010191
Shrimp intestine has great effect on the muscle quality during long term storage. This study examined the effects of shrimp intestine on the muscle quality of red shrimp (Solenocera crassicornis)...
4.
Balde A, Benjakul S, Nazeer R
Inflammopharmacology
. 2025 Feb;
PMID: 39934538
The venom peptides from terrestrial as well as aquatic species have demonstrated potential in regulating the NOD-like receptor family pyrin domain-containing 3 (NLRP3) inflammasome, a sophisticated assemblage present in immune...
5.
Qu Y, Zhao S, Ni J, Jiao L, Zhang X, Benjakul S, et al.
Food Chem X
. 2025 Feb;
25:102187.
PMID: 39901949
The endogenous fluorescent carbon dots (FCDs) existed in roasted foods, leading to extensive attention due to their physicochemical properties and potential biotoxicity. Therefore, the in-situ formation mechanism and physicochemical properties...
6.
Murugan G, Khan A, Priyadarshi R, Nilsuwan K, Benjakul S, Rhim J
J Food Sci
. 2025 Feb;
90(2):e70011.
PMID: 39898964
Multifunctional pH-responsive gelatin/κ-carrageenan (GC) blend films containing gromwell (Lithospermum erythrorhizon [LE]) root ethanolic extract (LE-EE) rich in shikonin or shikonin rich extract (SRE) and carbon dots (LE carbon dots [LE-CDs])...
7.
Wang F, Bi X, Cui Y, Lin K, Brennan C, Benjakul S, et al.
Food Chem
. 2025 Jan;
473:143056.
PMID: 39874890
Toxic compounds in fried food products attract increasing attention, but studies regarding the levels of common toxins, such as malondialdehyde (MDA), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxy-2-nonenal (4-HNE), in fried starch-based food...
8.
Ying X, Li X, Deng S, Zhang B, Xiao G, Xu Y, et al.
Compr Rev Food Sci Food Saf
. 2025 Jan;
24(1):e70096.
PMID: 39812142
As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations....
9.
Gautam A, Benjakul S, Kadam D, Tiwari B, Singh A
Foods
. 2025 Jan;
13(24.
PMID: 39766965
Pacific white shrimp shell protein hydrolysates (SSPHs) produced using alcalase (UAH) and papain (UPH), and polyphenols (PPNs) conjugates were prepared using variable concentrations (0.5-3% /) of different polyphenols (EGCG, catechin,...
10.
Pimsannil K, Palamae S, Fan X, Zhao Q, Zhang B, Benjakul S
Food Chem X
. 2025 Jan;
25:102070.
PMID: 39758059
Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab () were analyzed. Both meat and roe had high protein content, but a greater fat...