Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

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Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties by Md. Anisur Rahman Mazumder, Kanokwan Jongraksang, Kanyarat Kaewsiri, Supravee Keawnualborvornnij, Worranitcha Nenjatee, Lovedeep Kaur, Wanli Zhang, Suphat Phongthai, Saroat Rawdkuen

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Characterization of Cha-Kram leaf extract powder using ultrasound-assisted extraction and its application in gelatin-based film as biodegradable active film by Pudthaya Kumnerdsiri, Sasina Sanprasert, Jantana Praiboon, Anusorn Seubsai, Wanchat Sirisarn, Jaksuma Pongsetkul, Nathdanai Harnkarnsujarit, Saroat Rawdkuen, Supatra Karnjanapratum, Samart Sai-Ut, Passakorn Kingwascharapong

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Properties of novel biodegradable film from gelatin capsule waste as influenced by various solvents and washing cycles by Pudthaya Kumnerdsiri, Sasina Sanprasert, Anusorn Seubsai, Jaksuma Pongsetkul, Nathdanai Harnkarnsujarit, Saroat Rawdkuen, Samart Sai-ut, Suphat Phongthai, Piyangkun Lueangjaroenkit, Ekasit Onsaard, Ali Muhammed Moula Ali, Thomas Karbowiak, Wanli Zhang, Passakorn Kingwascharapong

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Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches by Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen

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