1.Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films

作　　者：Thi Minh Phuong Ngo ;Thi Mong Quyen Dang ;Thi Xo Tran 等

出　　处：International Journal of Polymer Science. 2018 ;2018.doi:10.1155/2018/5645797

出版社：Hindawi Publishing Corporation

文章 ID：219551744

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2.Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

作　　者：Yuthana Phimolsiripol ;Srirana Buadoktoom ;Pimporn Leelapornpisid 等

出　　处：Foods. 2021 ;10(6):1241.doi:10.3390/foods10061241

出版社：MDPI Publishing

文章 ID：262531212

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3.Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

作　　者：Malaiporn Wongkaew ;Bow Tinpovong ;Korawan Sringarm 等

出　　处：Foods. 2021 ;10(3):627.doi:10.3390/foods10030627

出版社：MDPI Publishing

文章 ID：260087940

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4.Sericin cocoon bio-compatibilizer for reactive blending of thermoplastic cassava starch

作　　者：Thanongsak Chaiyaso ;Pornchai Rachtanapun ;Nanthicha Thajai 等

出　　处：Scientific Reports. 2021 ;11.doi:10.1038/s41598-021-99417-3

出版社：Springer Nature

文章 ID：1035638584

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5.Author Correction: Corn starch reactive blending with latex from natural rubber using Na ⁺ ions augmented carboxymethyl cellulose as a crosslinking agent

作　　者：Noppol Leksawasdi ;Thanongsak Chaiyaso ;Pornchai Rachtanapun 等

出　　处：Scientific Reports. 2021 ;11.doi:10.1038/s41598-021-00916-0

出版社：Springer Nature

文章 ID：1036007413

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6.Corn starch reactive blending with latex from natural rubber using Na ⁺ ions augmented carboxymethyl cellulose as a crosslinking agent

作　　者：Noppol Leksawasdi ;Thanongsak Chaiyaso ;Pornchai Rachtanapun 等

出　　处：Scientific Reports. 2021 ;11.doi:10.1038/s41598-021-98807-x

出版社：Springer Nature

文章 ID：1035688991

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7.Validation of mathematical model with phosphate activation effect by batch ( R)-phenylacetylcarbinol biotransformation process utilizing Candida tropicalis pyruvate decarboxylase in phosphate buffer

作　　者：Julaluk Khemacheewakul ;Siraphat Taesuwan ;Rojarej Nunta 等

出　　处：Scientific Reports. 2021 ;11.doi:10.1038/s41598-021-91294-0

出版社：Springer Nature

文章 ID：1032553155

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8.Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet

作　　者：Korawan Sringarm ;Niraporn Chaiwang ;Watcharapong Wattanakul 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070907

出版社：MDPI Publishing

文章 ID：1037270335

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