| 1 | Characterisation of gelatin-fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin | Limpisophon K., Tanaka M., Osako K. | 2010 | Food Chemistry,
122(4), pp. 1095-1101 | 132 |
| 2 | Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin | Limpisophon K., Tanaka M., Weng W.Y., Abe S., Osako K. | 2009 | Food Hydrocolloids,
23(7), pp. 1993-2000 | 101 |
| 3 | Use of Gallic Acid to Enhance the Antioxidant and Mechanical Properties of Active Fish Gelatin Film | Limpisophon K., Schleining G. | 2017 | Journal of Food Science,
82(1), pp. 80-89 | 82 |
| 4 | Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin | Limpisophon K., Iguchi H., Tanaka M., Suzuki T., Okazaki E., Saito T., Takahashi K., Osako K. | 2015 | Fisheries Science,
81(2), pp. 383-392 | 35 |
| 5 | Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white | Srisai P., Pansawat N., Rattanaporn K., Limpisophon K. | 2022 | International Journal of Food Science and Technology | 8 |
| 6 | Optimization of Hydrolysis Conditions for Production of Gelatin Hydrolysates from Shark Skin Byproduct and Evaluation of Their Antioxidant Activities | Limpisophon K., Shibata J., Yasuda Y., Tanaka M., Osako K. | 2020 | Journal of Aquatic Food Product Technology,
29(8), pp. 736-749 | 7 |
| 7 | Effect of egg white and setting on the gelation of vinegar cured kamaboko | Abe S., Weng W., Tanaka M., Limpisophon K., Osako K. | 2009 | Nippon Suisan Gakkaishi (Japanese Edition),
75(4), pp. 695-700 | 7 |
| 8 | Improving tenderness of breast meat of spent-laying hens using marination in alkaline or acidic solutions | Koeipudsa C., Koeipudsa C., Malila Y., Limpisophon K., Limpisophon K. | 2019 | Asia-Pacific Journal of Science and Technology,
24(4), APST-24-04-08 | 3 |
| 9 | Characterization of breast meat collected from spent lohmann brown layers in comparison to commercial ross broilers | Limpisophon K., E-Tun S., Koeipudsa C., Charoensuk D., Malila Y. | 2019 | Revista Brasileira de Ciencia Avicola,
21(3), eRBCA-2018-0941 | 3 |
| 10 | Addition of gallic acid to enhance antioxidative and physical properties of fish gelatin film for edible oil pouch | Limpisophon K., Schleining G. | 2018 | Italian Journal of Food Science,
30(5), pp. 152-156 | 2 |
| 11 | Effect of egg white on the gelation of acetic acid-induced gel prepared from Alaska pollack surimi | Abe S., Amemiya H., Tanaka M., Limpisophon K., Handa A., Osako K. | 2011 | Nippon Suisan Gakkaishi (Japanese Edition),
77(2), pp. 230-236 | 2 |
| 12 | Synergistic effects of alkaline and heat treatments on structural and functional properties of mung bean protein isolate: improving physicochemical stability of plant-based emulsions | Limpisophon K., Ma X., Sagis L.M.C., Nonthakaew A., Hirunrattana P. | 2024 | International Journal of Food Science and Technology | 2 |
| 13 | Production of calcium-rich snack from salmon bone | Hirunrattana P., Limpisophon K. | 2019 | Italian Journal of Food Science,
31(5), pp. 192-197 | 1 |
| 14 | Characteristics of coconut protein-enriched lipid and the effects of pH, NaCl, and xanthan gum on its dispersibility | Kaewmungkun K., Limpisophon K. | 2023 | Journal of the Saudi Society of Agricultural Sciences | 1 |
| 15 | Effects of salt extraction and heating conditions on protein characteristics and antioxidant activity of salmon (Salmo salar) bone extract | Syahidawati A., Limpisophon K. | 2019 | Agriculture and Natural Resources,
53(1), pp. 71-78 | 0 |
| 16 | Functions of Salted Duck Egg White in Surimi Gel Formation during Two-Step Heating as Hen Egg White Substitutes | Srisai P., Limpisophon K. | 2025 | ACS Food Science and Technology,
5(3), pp. 981-990 | 0 |
| 17 | Valorization of chicken intestine: A process of protein hydrolysate for fish feed attractant using pilot plant scale system | Limpisophon K., Hirunrattana P., Prachom N. | 2023 | Animal Feed Science and Technology,
296, 115554 | 0 |