Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kamolwan Israkarn"'
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
https://doi.org/10.1111/ijfs.16334
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
https://pubmed.ncbi.nlm.nih.gov/36181362
Autor:
Patchreenart Saparpakorn, Kamolwan Israkarn, Pongthep Prajongtat, Saranrat Asamo, Parichat Hongsprabhas
Publikováno v:
Journal of Crystal Growth. 522:45-52
Biomineralization is the study of minerals produced by biomaterials or living organisms, and it has attracted considerable attention in industry and fundamental research. Here, for the first time, the roles of alkali-treated mung bean (MB) and cassav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35aab53c4c40bd40fd0501130be86b64
https://doi.org/10.1016/j.jcrysgro.2019.06.018
https://doi.org/10.1016/j.jcrysgro.2019.06.018
Autor:
Chaiwut Gamonpilas, Kamolwan Israkarn, Théo Outrequin, Watchara Sangwan, Chonchanok Buathongjan, Pawadee Methacanon
Publikováno v:
International journal of biological macromolecules. 164
Although synthetic antioxidant food additives are widely used in a variety of food products, some of them are suspected of having a noxious effect on human health. As a consequence, much research attention has been focused on developing natural antio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33cca16cbffe9f254deb1e9776b20f5a
https://pubmed.ncbi.nlm.nih.gov/32941910
https://pubmed.ncbi.nlm.nih.gov/32941910
Publikováno v:
Drying Technology. 35:1552-1560
This study investigated structure-forming process of Ca–starch aggregates and CaCO3 in alkali-treated starch suspensions and dried films. It was found that the addition of CaCl2 in starch suspensions (pH 13.4) induced the formation of Ca–starch a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccb1104330309ba6d4e84bfc8028ce9b
https://doi.org/10.1080/07373937.2016.1261889
https://doi.org/10.1080/07373937.2016.1261889
Publikováno v:
Carbohydrate Polymers. 105:34-40
This study explored the influences of envelope integrity of cooked starch granules on physicochemical and thermophysical properties of mungbean and cassava starches. Alkali treatment was used to selectively leach amylose from the amorphous region of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf70ef554fc20ab2c6de4415679ddabb
https://doi.org/10.1016/j.carbpol.2014.01.054
https://doi.org/10.1016/j.carbpol.2014.01.054
Publikováno v:
Carbohydrate Polymers. 68:314-322
The architecture and physicochemical properties of mungbean starch (MB) and cassava starch (CS) granules were modified by calcium cross-linking under extreme alkaline conditions (pH � 12) and the addition of cysteine and calcium lactate at slightly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd8a64a64ae76f7ae71b3279bd41eb92
https://doi.org/10.1016/j.carbpol.2006.12.016
https://doi.org/10.1016/j.carbpol.2006.12.016
Publikováno v:
International Journal of Food Properties. 9:759-766
Tg′, a glass transition temperature under conditions of maximal freeze concentration, is important to the stability of frozen food. The procedures for using differential scanning calorimetry (DSC) to measure Tg′ have been reported under different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8956a37f0dc610bb1f8fd4f46fca2d1
https://doi.org/10.1080/10942910600580658
https://doi.org/10.1080/10942910600580658