‪Hatairad Phetsang‬ - ‪Google Scholar‬

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Citations	49	49
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20212022202320243 18 23 5

Co-authors

Manat ChaijanProfessor of Food Science, Walailak UniversityVerified email at wu.ac.th
Worawan PanpipatWalailak UniversityVerified email at wu.ac.th
Atikorn PanyaFood Biotechnology research team, BIOTEC, NSTDA, ThailandVerified email at biotec.or.th
Ingrid UndelandChalmers University of TechnologyVerified email at chalmers.se
Ling-Zhi CheongProfessor of Food Science, The University of MelbourneVerified email at unimelb.edu.au

Hatairad Phetsang

Hatairad Phetsang

PhD, School of Agricultural Technology and Food Industry, Walailak University

Verified email at st.wu.ac.th

Lipid Oxidation Proteins Flavor chemistry


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Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus … H Phetsang, W Panpipat, I Undeland, A Panya, N Phonsatta, M Chaijan Food chemistry 364, 130365, 2021	37	2021
Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage … H Phetsang, W Panpipat, A Panya, N Phonsatta, M Chaijan Foods 10 (8), 1841, 2021	8	2021
Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus) H Phetsang, W Panpipat, A Panya, N Phonsatta, LZ Cheong, M Chaijan International Journal of Food Science & Technology 57 (1), 310-322, 2022	4	2022

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