กนกรัตน์ ลิมปิโสภณ
รองศาสตราจารย์
ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร บางเขน
fagikrl@ku.ac.th
025625035
EDUCATION
- Doctor of Marine Science (Applied Marine Biosciences), Tokyo University of Marine Science and Technology, ญี่ปุ่น, 2554
- Ms.C. (Food Science and Technology), Tokyo University of Marine Science and Technology, ญี่ปุ่น, 2551
- Bs.C. (Food Technology), จุฬาลงกรณ์มหาวิทยาลัย, ไทย, 2548
- Post Doctoral Position, University of Natural Resources and Life Sciences (BOKU), ออสเตรีย, 2556
RESOURCE
แหล่งที่มา
ผลงาน
Works
INTEREST
ความสนใจ
Protein chemistry, Utilization of Byproduct from Food Industry, Edible Film based on Protein, Fishery and Meat Technologies, Enzymatic Modification of Protein Functionality for Food Product
Expertise Cloud
ความเชี่ยวชาญ
Person
Relationship
นักวิจัย
ที่มีผลงานมากที่สุด 10 คนแรก
Scopus
h-index
h-index: 7
| # | Document title | Authors | Year | Source | Cited by |
|---|---|---|---|---|---|
| 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 | 133 |
| 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 | 103 |
| 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 | 85 |
| 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 | 37 |
| 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 | 10 |
| 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 | 9 |
| 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 | 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 | 5 |
| 9 | 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 | 4 |
| 10 | 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 | 4 |
| 11 | 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 |
| 12 | 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 |
| 13 | 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 |
| 14 | Production of calcium-rich snack from salmon bone | Hirunrattana P., Limpisophon K. | 2019 | Italian Journal of Food Science, 31(5), pp. 192-197 | 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 |