https://orcid.org/0000-0002-5770-8750
Citations (14)
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Avtar Singh, Ajay Mittal & Soottawat Benjakul. (2023) Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems. Food Reviews International 39:4, pages 2297-2319.
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Articles from other publishers (13)
Zonghan Wang, Chao Guo, Deyang Li, Dayong Zhou, Donghong Liu & Beiwei Zhu. (2023)
Nanoprecipitates of
γ‐cyclodextrin
/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism
. Journal of the Science of Food and Agriculture 103:6, pages 3129-3138.
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Charitha Thambiliyagodage, Madara Jayanetti, Amavin Mendis, Geethma Ekanayake, Heshan Liyanaarachchi & Saravanamuthu Vigneswaran. (2023) Recent Advances in Chitosan-Based Applications—A Review. Materials 16:5, pages 2073.
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Li Yang, Zemin Wan, Yushan Yao & Xuewu Zhang. (2022) Production of Angiotensin-Converting Enzyme and Renin Inhibitory Hydrolysate by Fermentation of Squid Processing By-product. Waste and Biomass Valorization 13:12, pages 4735-4747.
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Na Li, Ke-Xin Zhang, Jia-Yi Du, Zhi-Feng Tan, Yun-Peng Xu, Xiao-Yang Liu, Da-Yong Zhou & De-Yang Li. (2022) High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein. Ultrasonics Sonochemistry 90, pages 106217.
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Avtar Singh, Hui Hong & Soottawat Benjakul. (2022) Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile. Journal of Food Science 87:6, pages 2337-2349.
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Zheng Xu, Shichen Zhu, Wenjie Wang, Shulai Liu, Xuxia Zhou, Wangli Dai & Yuting Ding. (2021)
Rapid and non‐destructive freshness evaluation of squid by
FTIR
coupled with chemometric techniques
. Journal of the Science of Food and Agriculture 102:7, pages 3000-3009.
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Soottawat Benjakul, Avtar Singh & Ajay Mittal. 2022. Chitooligosaccharides. Chitooligosaccharides
203
221
.
Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Soottawat Benjakul, Se‐Kwon Kim, Asif Umar Pagarkar, Surendra Patange & Fatih Ozogul. (2021) Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 4182-4210.
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Jolleen Natalie I Balitaan, Gloricel Anne V Martin & Karen S Santiago. (2020) Revamping squid gladii to biodegradable composites: In situ grafting of polyaniline to β-chitin and their antibacterial activity. Journal of Bioactive and Compatible Polymers 36:1, pages 13-28.
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Avtar Singh, Soottawat Benjakul, Nurul Huda, Changan Xu & Peng Wu. (2020) Preparation and characterization of squid pen chitooligosaccharide–epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities. RSC Advances 10:55, pages 33196-33204.
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Avtar Singh & Soottawat Benjakul. (2020) The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C. Innovative Food Science & Emerging Technologies 64, pages 102339.
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Trung T. Nguyen, Kirsten Heimann & Wei Zhang. (2020) Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities. Marine Drugs 18:8, pages 391.
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Anna Jakubczyk, Monika Karaś, Kamila Rybczyńska-Tkaczyk, Ewelina Zielińska & Damian Zieliński. (2020) Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect. Foods 9:7, pages 846.
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