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Author: Papungkorn Sangsawad
4 Articles are founded.
Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk
Food Sci Anim Resour 2025 [published online ahead of print: May 26, 2025]
https://doi.org/10.5851/kosfa.2025.e33
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https://doi.org/10.5851/kosfa.2025.e33
Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion
Food Sci Anim Resour 2024;44(6):1283-1304.
https://doi.org/10.5851/kosfa.2024.e45
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https://doi.org/10.5851/kosfa.2024.e45
Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
Food Sci Anim Resour 2024;44(3):662-683.
https://doi.org/10.5851/kosfa.2024.e10
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https://doi.org/10.5851/kosfa.2024.e10
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
Food Sci Anim Resour 2024;44(2):430-442.
https://doi.org/10.5851/kosfa.2023.e79
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https://doi.org/10.5851/kosfa.2023.e79