Výsledky vyhledávání - "Chaiwut Gamonpilas"

Akademický článek

Roles of viscosity, applied load and surface wettability on the lubrication behaviour of model liquid/semi-solid foods: Measurements with a bespoke tribo-cell fixture and rotational rheometer

Autor: Chaiwut Gamonpilas, Chi-na Benyajati, Wuttipong Sritham, Jenwit Soparat, Nattawut Limprayoon, Nispa Seetapan, Asira Fuongfuchat

Publikováno v: Current Research in Food Science, Vol 5, Iss , Pp 57-64 (2022)

Thin film sliding and friction phenomena of food bolus confined between tongue-palate surfaces during oral processing can be explored using tribological measurements. However, these measurements are still limited within the food industry due to the r

Externí odkaz: https://doaj.org/article/1255565f0507493bad3909b4c6855e5c

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High moisture extrusion of meat analogues using mung bean ( Vigna radiata L. ) protein and flour blends: investigations on morphology, texture and rheology

Autor: Nispa Seetapan, Phatchareeya Raksa, Nattawut Limparyoon, Supakorn Srirajan, Thidarat Makmoon, Kamolwan Israkarn, Chaiwut Gamonpilas, Pawadee Methacanon, Asira Fuongfuchat

Publikováno v: International Journal of Food Science & Technology. 58:1922-1930

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7bd731f4c4bee517d18e5fdc456ea85b
https://doi.org/10.1111/ijfs.16334

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Structural and shear and extensional rheological properties of hairy basil seed mucilage for potential application as oropharyngeal dysphagia diets

Autor: Pawadee Methacanon, Akapong Kongjaroen, Chaiwut Gamonpilas

Publikováno v: Food Hydrocolloids. 143:108903

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8c30508a9cb045b2b39d15deb57d0bc9
https://doi.org/10.1016/j.foodhyd.2023.108903

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The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management

Autor: Chaiwut Gamonpilas, Akapong Kongjaroen, Pawadee Methacanon

Publikováno v: Food Hydrocolloids. 140:108603

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::35e1e8b45ecc9e89a4939b6b9c1ec849
https://doi.org/10.1016/j.foodhyd.2023.108603

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Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures

Autor: Kamolwan Israkarn, Chonchanok Buathongjan, Chaiwut Gamonpilas, Pawadee Methacanon, Sirikarn Wisetsuwannaphum

Publikováno v: Journal of food scienceREFERENCES. 87(11)

In this study, the effects of gellan gum types and CaCl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2ee46c9ef03e5ffe670e89028d91b7b
https://pubmed.ncbi.nlm.nih.gov/36181362

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Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability

Autor: Théo Claude Roland Outrequin, Chaiwut Gamonpilas, Wanwipa Siriwatwechakul, Paiboon Sreearunothai

Publikováno v: Journal of Food Engineering. 342:111371

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a6f04b3a662d49b437699513529b4ce
https://doi.org/10.1016/j.jfoodeng.2022.111371

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Rheology of thermo-gelling capillary suspensions

Autor: Chaiwut Gamonpilas, Amit Ahuja

Publikováno v: Colloid and Polymer Science. 299:165-176

Rheological measurements were performed to examine the behavior of thermally responsive capillary suspensions. These capillary suspensions were prepared by dispersing laponite nanoparticles in a continuous oil phase and an immiscible secondary fluid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f4ce76efc47118b784812a8cf8ff7b33
https://doi.org/10.1007/s00396-020-04772-8

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Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management

Autor: Akapong Kongjaroen, Pawadee Methacanon, Nispa Seetapan, Asira Fuongfuchat, Chaiwut Gamonpilas, Katsuyoshi Nishinari

Publikováno v: Food Hydrocolloids. 132:107857

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2d137f12c78f6f496d9f9e8319d11a19
https://doi.org/10.1016/j.foodhyd.2022.107857

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Effect of Alumina Addition on the Rheological Behavior of Shear Thickening Fluids

Autor: Chaiwut Gamonpilas, Sujarinee Sinchai, Natnicha Nuampakdee

Publikováno v: Key Engineering Materials. 798:331-336

Shear thickening fluids (STF) have attracted much attention in many applications including body armor. In this study, suspensions of silica colloidal particles and polyethylene glycol fluid were prepared at varying volume fractions φ = 0.3 to 0.52 a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cb3024e7ebcb2cf78c2a7ae20133c16f
https://doi.org/10.4028/www.scientific.net/kem.798.331

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Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review

Autor: Akapong Kongjaroen, Pawadee Methacanon, Chonchanok Buathongjan, Chaiwut Gamonpilas

Publikováno v: Comprehensive reviews in food science and food safetyREFERENCES. 20(4)

In today's market environment, an aging society is recognized as one of the megatrends in the world. The demographic change in the world population age structure has driven a huge demand in healthcare products as well as services that include the tec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d60935b17661bba4f89b85d2300e6638
https://pubmed.ncbi.nlm.nih.gov/34146451

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