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Manat Chaijan

Walailak University

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Research Interests

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Professors in Food Science

Articles (20)

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2026

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2023

Collaborators (5)

Ling-Zhi Cheong

Professor (Food Science)

University of Melbourne

AUSTRALIA

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Kalidas Shetty

Professor and Founding Director of Global Institute of Food Security and International Agriculture

North Dakota State University

UNITED STATES

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R. Castro-Muñoz

University of Gdańsk

POLAND

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Muhammad Waqar

Walailak University

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Jaspreet Singh

Professor

Massey University

NEW ZEALAND

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Manat Chaijan

Research Interests

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Articles (20)

Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties

Variety and Processing Effects on the Structure–Function Properties of Upcycled Durian Seed Flours

Fabrication of Microcapsule Powders from Red Palm Oil-Loaded Pickering Emulsions Stabilized by Native and Modified Starches

Size-Related Quality Characteristics of Cage-Reared Butter Catfish (<i>Ompok bimaculatus</i>) in a River Basin

Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate

Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis

Impact of Dehydration Processing on Scallop (<i>Patinopecten yessoensis</i>) Adductor Muscle: Structural and Oxidative Insights

Design and Bioanalysis of Nanoliposome Loaded with Premium Red Palm Oil for Improved Nutritional Delivery and Stability

Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

Phenolic and Metabolic Profiles, Antioxidant Activities, Glycemic Control, and Anti-Inflammatory Activity of Three Thai Papaya Cultivar Leaves

Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi

Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats

Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers

Valorization of Pig Brains for Prime Quality Oil: A Comparative Evaluation of Organic-Solvent-Based and Solvent-Free Extractions

Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (<i>Oratosquilla nepa</i>) Protein: A Strategy for Developing Value-Added Ingredients

Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (<i>Auxis thazard</i>) Surimi

Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>)

Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil (<i>Rhynchophorus ferregineus</i>) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets

Impact of Washing with Antioxidant-Infused Soda–Saline Solution on Gel Functionality of Mackerel (<i>Auxis thazard</i>) Surimi

Collaborators (5)

Ling-Zhi Cheong

Kalidas Shetty

R. Castro-Muñoz

Muhammad Waqar

Jaspreet Singh

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