Siriporn Riebroy

Changes in composition and functional properties of proteins and their contributions to Nham characteristics

Wonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy et al. · Meat Science · 2003 · 170 citations

Life Sciences, Biochemistry, Biophysics +12

Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan · LWT · 2007 · 100 citations

Agriculture, Food Science, Microbiology +13

Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)

Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan et al. · Food Hydrocolloids · 2007 · 99 citations

Life Sciences, Biochemistry, Marine Sciences +4

Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation

Wonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy et al. · Food Chemistry · 2005 · 98 citations

Agriculture, Food Science, Microbiology +16

Gel‐forming properties of surimi produced from bigeye snapper, <i>Priacanthus tayenus</i> and <i>P macracanthus</i>, stored in ice

Soottawat Benjakul, Wonnop Visessanguan, Siriporn Riebroy et al. · Journal of the Science of Food and Agriculture · 2002 · 82 citations

Life Sciences, Food Science, Zoology +13