Sriket, Chodsana
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Preferred name
Sriket, Chodsana
Alternative Name
Sriket, C.
Main Affiliation
Email
chodsana.sr@kmitl.ac.th
11 results
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Item type:Publication, Ultrasonic-assisted preparation and characterization of sheepskin gelatin films modified with konjac glucomannan(2026-12-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Evaluation of yellow mealworm (Tenebrio molitor) larvae protein extract as a cryoprotectant for frozen Pacific white shrimp(2026-06-15); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Development of djenkol peel extract-loaded liposome as functional food ingredients: Physicochemical characteristic, antioxidant activities, and cytotoxicity(2025-06-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Comprehensive Characterization of Gelatin Films from Goat Skin Incorporating Konjac Glucomannan: Physical, Mechanical, and Molecular Properties(2024-12-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Development of Yellow Discoloration in Sawai (Pangasianodon hypophthalmus) Muscle due to Lipid Oxidation(2023-12-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Elucidating the physicochemical and structural properties of Ganoderma lucidum spores: Comparative analysis of various disruption techniques(2024-04-15); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Sheepskin gelatin-based edible film: The use of soybean oil as a plasticizer(2024-01-01); This study aimed to develop edible films based on sheepskin gelatin, incorporating soybean oil as a plasticizer. Treatment was divided into three groups, namely GO1, GO2, and GO3, each containing soybean oil at 0%, 2.5%, and 5% (v/v). A homogenizer was used to combine gelatin from sheepskin and soybean oil. Then, ultrasound was applied to form edible films. The results showed that adding soybean oil increased the films thickness, opacity, water resistance, and moisture content. However, it decreased the transparency and swelling of the films. It also did not affect the water activity of the films. The GO3 sample had the highest L∗ value, a∗, and b∗ values. It also had the lowest ΔE value, which indicated that it was close to the color of the original material. The peak wavenumbers changed after adding soybean oil, especially in the amide A and fingerprint regions. A notable shift occurred at the peak wavenumber of 1744.94 cm-1, which represented the vibrational stretching of C=O in triglycerides. The produced edible film had low flexibility, but it serves as a valuable reference for developing safe and practical films using gelatin sheepskin with natural oils as plasticizers. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Optimization of salt washing protocols for surimi production from invasive blackchin tilapia (Sarotherodon melanotheron): Molecular and functional properties(2025-10-01); Benjakul, SoottawatThis study presents the first systematic molecular characterization and protein chemistry optimization for surimi processing from invasive blackchin tilapia (Sarotherodon melanotheron), introducing novel salt washing protocols. Ten treatments were evaluated including conventional washing, single/multiple salt washing (0.3–0.9 % NaCl), and pH-shifting methods. Molecular analyses (SDS-PAGE, ATR-FTIR and SEM) revealed myofibrillar protein preservation and distinct structural modifications. The optimized 0.6 % NaCl protocol achieved selective heme protein removal while preserving myofibrillar integrity, yielding superior gel chemistry (whiteness: 76.47 vs. 71.04) and highest sensory acceptance (7.33 vs. 6.40). pH-shifting enhanced protein recovery (68.59 %) but caused molecular aggregation and network disruption, reducing gel strength by 82 %. Molecular analysis demonstrated that salt washing selectively removes chromoproteins while preserving essential gel-forming proteins, whereas pH-shifting caused protein aggregation. SEM confirmed dense protein matrices in salt-washed samples versus fragmented networks in pH-treated surimi. This chemistry-guided approach transforms invasive species into functional protein ingredients. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Impact of pretreatment with acid and ultrasound on the production and characteristics of goat skin gelatin(2024-08-01); Goat skin is a potential raw material source for gelatin production using acid-ultrasound pretreatment. The objective of this study was to investigate the use of ultrasound in combination with acid pretreatment for the preparation of goat skin gelatin. Gelatin was extracted from goat skin using different pretreatments: Acetic acid (T1), acetic acid followed by ultrasound (20 kHz and 750 W) (T2), and without pretreatment (T0). The results showed that the combination of acetic acid and ultrasound pretreatment significantly impacted the quality of the resulting gelatin. The study results showed an increase in yield (9.24 to 25.48%), hydroxyproline content (102.07 to 231.31 mg/g), gel strength (4.76 to 197.62 g), viscosity (6.80 to 48.00 cP), melting point (32.47 to 35.85 °C), EAI (18.24 to 23.58 m<sup>2</sup>/g), and ESI (24.90 to 62.63 min). However, there was a decrease in pH, the value of color L*, and turbidity. The SDS-PAGE patterns showed differences in molecular weight distribution due to variations in pretreatment. All gelatin samples exhibited α<inf>1</inf> and α<inf>2</inf> chains as the predominant components. Interestingly, the ultrasound effect highlighted the β-chain more boldly compared to other pretreatments. FTIR spectroscopy analysis showed changes in molecular interactions due to acetic acid pretreatment followed by ultrasound, which resulted in shifts in the Amide A, Amide B, Amide I, Amide II, and Amide III groups. Ultrasonic treatment caused more dense and disturbed structures in the sample. Therefore, the combination of acetic acid and ultrasound pretreatment yielded the superior properties of goat skin gelatin. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries(2026-04-01);