Effect of different β-glucans on the gelatinisation and retrogradation of rice starch

由 Rawiwan Banchathanakij, Manop Suphantharika
出版 2018

Influence of xanthan gum on properties and stability of oil-in-water Pickering emulsions stabilized by zein colloidal particles

由 Jiratthitikan Sriprablom, Manop Suphantharika
出版 2022

Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch

由 Montri Chaisawang, Manop Suphantharika
出版 2018

Influence of spent brewer's yeast β-glucan on gelatinization and retrogradation of rice starch

由 Sripattra Satrapai, Manop Suphantharika
出版 2018

Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer

由 Thunnalin Winuprasith, Manop Suphantharika
出版 2018

Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind

由 Thunnalin Winuprasith, Manop Suphantharika
出版 2018

Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

由 Wisutthana Samutsri, Manop Suphantharika
出版 2018

Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

由 Piyada Achayuthakan, Manop Suphantharika
出版 2018

Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast β-glucan as a fat replacer

由 Rujirat Santipanichwong, Manop Suphantharika
出版 2018

Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

由 Montri Chaisawang, Manop Suphantharika
出版 2018

Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions

由 Rujirat Santipanichwong, Manop Suphantharika
出版 2018

Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes

由 Viriya Sae-kang, Manop Suphantharika
出版 2018

Design and synthesis of modified and resistant starch-based oil-in-water emulsions

由 Surangna Jain, Thunnalin Winuprasith, Manop Suphantharika
出版 2020

Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage

由 Sarinthorn Suwannarong, Rungtiwa Wongsagonsup, Manop Suphantharika
出版 2020

Influence of binder type and concentration on physical properties of agglomerated, spray-dried, and high oil loaded microcapsules

由 Plengsuree Thiengnoi, Manop Suphantharika, Pravit Wongkongkatep
出版 2018

Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars

由 Nuttinee Tangsrianugul, Rungtiwa Wongsagonsup, Manop Suphantharika
出版 2020

Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders

由 Jiratthitikan Sriprablom, Sangvorn Kitthawee, Manop Suphantharika
出版 2022

Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

由 Surangna Jain, Thunnalin Winuprasith, Manop Suphantharika
出版 2020

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

由 Nakarin Jinapong, Manop Suphantharika, Pimon Jamnong
出版 2018

Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starches

由 Surangna Jain, Thunnalin Winuprasith, Manop Suphantharika
出版 2020