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Nattapong Kanha

Chiang Mai University

H指数:10

被引数:787

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Tissue-Specific Lipid Profiles and Valorization Potential of Oils from Processing By-Products of the Invasive Blackchin Tilapia (Sarotherodon melanotheron)

黑颊鲷（Sarotherodon melanotheron）加工副产物中油脂的组织特异性脂质谱及增值潜力

IF5.1

2026-09-280

OA

Sustainable valorization of spent coffee grounds via microwave-assisted extraction and spray-dried microencapsulation

通过微波辅助提取和喷雾干燥微胶囊化实现咖啡渣的可持续增值利用

Food Chemistry: X

IF8.2

2026-04-240

OAAI

Upcycling Scented Pandan Leaf Waste into High-Value Cellulose Nanocrystals via Ultrasound-Assisted Extraction for Edible Film Reinforcement

将香草兰叶废弃物通过超声辅助提取上循环为高价值纤维素纳米晶体，用于食用薄膜增强

IF5.1

2025-04-270

OA

Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management

利用谷氨酰胺转氨酶和琼脂制备的质构改良大豆蛋白凝胶用于老年人吞咽困难管理

IF5.3

2025-04-200

OA

On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

基于天然色素和多糖的包装指示膜，用于监测食品质量: 综述

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-07-0637

OA

Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

IF9.8

2021-03-0179

PREAI

Microencapsulation of copigmented anthocyanins using double emulsion followed by complex coacervation: Preparation, characterization and stability

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-11-0137

PREAI

Instrumental characterization of banana dessert gels for the elderly with dysphagia

FOOD BIOSCIENCE

IF5.9

2019-12-0163

PREAI

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

花青素3-o-葡萄糖苷与酚类的共着色: 热力学数据和热稳定性

FOOD BIOSCIENCE

IF5.9

2019-08-0148

PREAI

Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments

FOOD BIOSCIENCE

IF5.9

2017-06-0183

PREAI

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-11-01116

PREAI