| Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review A Singh, S Benjakul Comprehensive Reviews in Food Science and Food Safety, 2018 | 165 | 2018 |
| Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities A Mittal, A Singh, S Benjakul, T Prodpran, K Nilsuwan, N Huda, ... Food hydrocolloids 111, 106384, 2021 | 76 | 2021 |
| Ultrasound‐assisted extraction of chitosan from squid pen: Molecular characterization and fat binding capacity A Singh, S Benjakul, T Prodpran Journal of Food Science 84 (2), 224-234, 2019 | 71 | 2019 |
| The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 C A Singh, S Benjakul Innovative Food Science & Emerging Technologies 64, 102339, 2020 | 67 | 2020 |
| Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel A Singh, S Benjakul Journal of Texture Studies 48 (6), 541-549, 2017 | 52 | 2017 |
| Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus … A Singh, FF Prabowo, S Benjakul, Y Pranoto, K Chantakun Food Hydrocolloids 109, 106107, 2020 | 47 | 2020 |
| Chitosan nanoparticles: Preparation, food applications and health benefits A Singh, A Mittal, S Benjakul Sci. Asia 47 (2021), 1-10, 2021 | 41 | 2021 |
| Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant … A Singh, AT Idowu, S Benjakul, H Kishimura, RE Aluko, Y Kumagai Food Chemistry 321, 126686, 2020 | 40 | 2020 |
| Preparation and characterization of squid pen chitooligosaccharide–epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities A Singh, S Benjakul, N Huda, C Xu, P Wu RSC advances 10 (55), 33196-33204, 2020 | 38 | 2020 |
| Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage A Singh, S Benjakul, T Prodpran International journal of food science & technology 54 (10), 2831-2838, 2019 | 38 | 2019 |
| Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder A Singh, S Benjakul, K Kijroongrojana Food Hydrocolloids 77, 286-296, 2018 | 38 | 2018 |
| Pacific white shrimp (Litopenaeus vannamei) shell chitosan and the conjugate with epigallocatechin gallate: Antioxidative and antimicrobial activities A Mittal, A Singh, RE Aluko, S Benjakul Journal of food biochemistry 45 (1), e13569, 2021 | 36 | 2021 |
| Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage A Singh, S Benjakul, P Zhou, B Zhang, S Deng Food Chemistry 351, 129296, 2021 | 35 | 2021 |
| Full Utilization of Squid Meat and Its Processing By-products: Revisit Avtar Singh, Ajay Mittal, Soottawat Benjakul Food Reviews International, 1-25, 2020 | 35* | 2020 |
| Asian carp, an alternative material for surimi production: Progress and future M Yingchutrakul, N Wasinnitiwong, S Benjakul, A Singh, Y Zheng, ... Foods 11 (9), 1318, 2022 | 32 | 2022 |
| Characteristics and Functional Properties of Ovary from Squid Loligo Formosana A Singh, S Benjakul, H Kishimura Journal of Aquatic Food Product Technology 26 (9), 1083-1092, 2017 | 31 | 2017 |
| Chitosan, chitooligosaccharides and their polyphenol conjugates: preparation, bioactivities, functionalities and applications in food systems A Singh, A Mittal, S Benjakul Food reviews international 39 (4), 2297-2319, 2023 | 29 | 2023 |
| Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer) OO Olatunde, A Singh, KA Shiekh, P Nuthong, S Benjakul Foods 10 (2), 326, 2021 | 29 | 2021 |
| Serine protease inhibitors from squid ovary: Extraction and its effect on proteolysis and gel properties of surimi A Singh, S Benjakul Journal of Food Science and Technology 54, 267-275, 2017 | 29 | 2017 |
| Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage A Singh, S Benjakul, T Prodpran Food Production, Processing and Nutrition volume 1 (1), 1-10, 2019 | 27 | 2019 |
Soottawat Benjakul, Ph.D.Professor, Faculty of Agro-Industry ,Prince of Songkla UniversityVerified email at psu.ac.th
