Search Results - Wongsa-Ngasri, Pisit

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  1. 1
    Influence of collagen and some proteins on gel properties of jellyfish gelatin

    Influence of collagen and some proteins on gel properties of jellyfish gelatin by Lueyot, Artima, Rungsardthong, Vilai, Vatanyoopaisarn, Savitri, Hutangura, Pokkwan, Wonganu, Benjamaporn, Wongsa-Ngasri, Pisit, Charoenlappanit, Sawanya, Roytrakul, Sittiruk, Thumthanaruk, Benjawan

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  2. 2
    Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process

    Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process by Lueyot, Artima, Wonganu, Benjamaporn, Rungsardthong, Vilai, Vatanyoopaisarn, Savitri, Hutangura, Pokkwan, Wongsa-Ngasri, Pisit, Roytrakul, Sittiruk, Charoenlappanit, Sawanya, Wu, Tao, Thumthanaruk, Benjawan

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  3. 3
    Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity

    Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity by Wongsa-Ngasri, Pisit, Sastry, Sudhir K.

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  4. 4
    Effect of ohmic heating on tomato peeling

    Effect of ohmic heating on tomato peeling by Wongsa-Ngasri, Pisit, Sastry, Sudhir K.

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  5. 5
    Tomato peeling by ohmic heating: Effects of lye-salt combinations and post-treatments on weight loss, peeling quality and firmness

    Tomato peeling by ohmic heating: Effects of lye-salt combinations and post-treatments on weight loss, peeling quality and firmness by Wongsa-Ngasri, Pisit, Sastry, Sudhir K.

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  6. 6
    Protein removal from fish mince washwater using ohmic heating

    Protein removal from fish mince washwater using ohmic heating by Kobsak Kanjanapongkul, King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering, Tipaporn Yoovidhya, King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering, Suvit Tia, King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Chemical Engineering, Pisit Wongsa-Ngasri, Department of Fisheries, Bangkok (Thailand). Fisheries Technological Development Division

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  7. 7
    Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

    Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation by Yao, Yao, Zhu, Yali, He, Jialing, Li, Feng, Tang, Juming, Koral, Tony, Wongsa‐Ngasri, Pisit, Jiao, Yang

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