Kongkarn Kijroongrojana

Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

Pisal Sriket, Soottawat Benjakul, Wonnop Visessanguan et al. · Food Chemistry · 2007 · 293 citations

Food Chemistry, Black Tiger Shrimp, Chemical Composition +4

Comparative studies on the effect of the freeze–thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle

Pisal Sriket, Soottawat Benjakul, Wonnop Visessanguan et al. · Food Chemistry · 2006 · 156 citations

Freeze-thaw Cycling, Freeze–thawing Process, Black Tiger Shrimp +4

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

Pimchanok Kaewudom, Soottawat Benjakul, Kongkarn Kijroongrojana · Food Bioscience · 2013 · 88 citations

Food Chemistry, Fish Gelatin, Biopolymer Gel +4

Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein

Thitima Jantakoson, Kongkarn Kijroongrojana, Soottawat Benjakul · International aquatic research. · 2012 · 67 citations · Full text

High Hydrostatic Pressure, Engineering, Muscle Function +24

The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage

Kusaimah Manheem, Soottawat Benjakul, Kongkarn Kijroongrojana et al. · Food Chemistry · 2011 · 58 citations

Food Chemistry, Biochemistry, Food Preservation +5