Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches by Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen

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Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients by Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Sylvia Indriani, Tanyamon Petcharat, Samart Sai-ut, Kanrawee Hunsakul, Utthapon Issara, Subhash V. Pawde, Saroat Rawdkuen, Thomas Karbowiak, Young Hoon Jung, Passakorn Kingwascharapong

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