arrow
S

Supatra Karnjanapratum

Chiang Mai University
H指数:25
被引数:1,954

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Multifunctional Effects of Peach Palm (Bactris gasipaes) Heart Powder on the Printability, Structural Properties, Probiotic Viability, and Gastrointestinal Digestion of Soy Protein-Based 3D-Printed Foods

棕榈心粉(Bactris gasipaes)对大豆蛋白基3D打印食品的打印性能、结构特性、益生菌存活率及胃肠道消化性的多功能效应

Foods
IF5.1
2026-09-210
OA
Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Pomacea canaliculata): Sanim and Srithong varieties

未烹饪和烹饪状态下养殖金苹果螺(Pomacea canaliculata)中与气味和味道相关的挥发性与非挥发性化合物的比较分析:Sanim和Srithong品种

2026-05-110
OAAI
Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes

功能性及代谢组学分析:以菊苣糖和聚右旋糖为益生元糖替代物的洋甘菊果冻,源自明胶胶囊废弃物

2026-03-030
OAAI
Plant-Based Protein Bioinks with Transglutaminase Crosslinking: 3D Printability and Molecular Insights from NMR and Synchrotron-FTIR

植物基蛋白质生物墨水与转谷氨酰胺酶交联:3D可打印性与NMR和同步辐射-FTIR的分子洞察

Foods
IF5.1
2026-01-151
OA
Characterization of Cha-Kram leaf extract powder using ultrasound-assisted extraction and its application in gelatin-based film as biodegradable active film

Cha-kram叶提取物粉末的超声辅助提取表征及其在明胶基可降解活性膜中的应用

2024-12-011
OAAI