Samart Sai‐Ut

Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

Saroat Rawdkuen, Samart Sai‐Ut, Saisunee Khamsorn et al. · Food Chemistry · 2008 · 175 citations

Engineering, Biochemistry, Acid-alkaline Process +5

Properties of gelatin films from giant catfish skin and bovine bone: a comparative study

Saroat Rawdkuen, Samart Sai‐Ut, Soottawat Benjakul · European Food Research and Technology · 2010 · 67 citations

Biopolymer Gel, Bovine Bone, Edible Film +5

Biochemical and functional properties of proteins from red kidney, navy and adzuki beans

Samart Sai‐Ut, Sunantha Ketnawa, Phanuphong Chaiwut et al. · Asian Journal of Food and Agro-Industry · 2009 · 64 citations

Functional Properties, Chemical Composition, Food Analysis +16

Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish

Samart Sai‐Ut, Akkasit Jongjareonrak, Saroat Rawdkuen · Food and Bioprocess Technology · 2010 · 48 citations

Aquaculture, Farmed Giant Catfish, Skin Gelatin +1

Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT

Samart Sai‐Ut, Soottawat Benjakul, Saroat Rawdkuen · Journal of Food Science and Technology · 2014 · 34 citations · Full text

Food Chemistry, Lipid Analysis, Lipid Preparation +7