Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Jiratthitikan, Sriprablom"'
Autor:
Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Jiratthitikan Sriprablom, Thunnalin Winuprasith, Rungtiva Wansuksri, Manop Suphantharika
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 6, Iss , Pp 100399- (2023)
The effects of single and dual modifications with heat-moisture treatment (HMT) and enzymatic debranching on the structural, physicochemical, rheological, and in-vitro digestibility properties of proso millet starch (PMS) were comparatively studied.
Externí odkaz:
https://doaj.org/article/0c7af1ad9cde44518f6dc522850a7383
Publikováno v:
Foods, Vol 12, Iss 22, p 4173 (2023)
Butterfly pea petal extract (BPE)-loaded water-in-oil-in-water (W/O/W) emulsions were fabricated using nanocrystalline cellulose (NCC) as a hydrophilic stabilizer and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier. The impact of diff
Externí odkaz:
https://doaj.org/article/6bb43eb2bbec438eb659729b50e465d5
Autor:
Jiratthitikan Sriprablom, Manop Suphantharika, Siwaporn Meejoo Smith, Taweechai Amornsakchai, Jukkrapong Pinyo, Rungtiwa Wongsagonsup
Publikováno v:
Foods, Vol 12, Iss 10, p 2028 (2023)
In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pi
Externí odkaz:
https://doaj.org/article/5ce424810dec496ab186e39061c5d4f0
Publikováno v:
Journal of Food Measurement and Characterization. 16:2772-2781
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96aefdbaeefa4b7612bfeca62a781eec
https://doi.org/10.1007/s11694-022-01386-2
https://doi.org/10.1007/s11694-022-01386-2
Publikováno v:
Journal of Food Measurement and Characterization. 16:2181-2190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a318379bdde618331d41b9b18e4b1960
https://doi.org/10.1007/s11694-022-01324-2
https://doi.org/10.1007/s11694-022-01324-2
Autor:
Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Jiratthitikan Sriprablom, Rungtiwa Wongsagonsup, Rungtiva Wansuksri, Manop Suphantharika
Publikováno v:
Carbohydrate Polymers. 307:120630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26356440c9cad917f848e55c29026523
https://doi.org/10.1016/j.carbpol.2023.120630
https://doi.org/10.1016/j.carbpol.2023.120630
Autor:
Jiratthitikan, Sriprablom, Pimteera, Tatikunakorn, Pantira, Lerdpriyanun, Manop, Suphantharika, Rungtiwa, Wongsagonsup
Publikováno v:
Food Research International. 163:112304
Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emuls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f2b3f18176d90705e922c8aa804f67d
https://doi.org/10.1016/j.foodres.2022.112304
https://doi.org/10.1016/j.foodres.2022.112304
Autor:
Jirarut Wongkongkatep, Pairoj Luangpituksa, Jiratthitikan Sriprablom, Thunyarat Pongtharangkul, Manop Suphantharika
Publikováno v:
Journal of Food Engineering. 242:141-152
The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::159e70ede2264ef3c4eeb26bd32feb5d
https://doi.org/10.1016/j.jfoodeng.2018.08.031
https://doi.org/10.1016/j.jfoodeng.2018.08.031