Sutee Wangtueai

Sutee Wangtueai

Chiang Mai University - Chiang Mai / Thailand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 408048
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1-) Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scalesS Wangtueai, A NoomhormLWT-Food Science and Technology 42 (4), 825-834, 20092152009
2-) Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatmentsT Laokuldilok, T Potivas, N Kanha, S Surawang, P Seesuriyachan, ...Food bioscience 18, 28-33, 2017772017
3-) Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivitiesW Chaisuwan, K Jantanasakulwong, S Wangtueai, Y Phimolsiripol, ...Food Bioscience 35, 100564, 2020652020
4-) Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) ScalesS Wangtueai, A Noomhorm, JM RegensteinJournal of food science 75 (9), C731-C739, 2010822010
5-) Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activitiesS Surin, SG You, P Seesuriyachan, R Muangrat, S Wangtueai, ...Scientific Reports 10 (1), 10410, 2020802020