Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Saowakon Wongsasulak"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Wolffia is a protein-rich aquatic plant with the potential to help address food sustainability issues; however, a more efficient extraction process must be sought due to limited yield with conventional methods. This study aimed to investigate the eff
Externí odkaz:
https://doaj.org/article/8fa7ae33421f4a1ebc8218b581ccb847
Autor:
Jidapa Jaroensaensuai, Saowakon Wongsasulak, Tipaporn Yoovidhya, Sakamon Devahastin, Wanilada Rungrassamee
Publikováno v:
Animals, Vol 12, Iss 18, p 2384 (2022)
Egg yolk (EY) is an excellent supplement for aquatic animals and has good technofunctionality. Ascorbic acid (AA) is a potent bioactive substance and is essentially added to shrimp feed; however, it is drastically lost in both feed processing and in
Externí odkaz:
https://doaj.org/article/5f8d280b3bf44813bbec6c000d0fa85c
Publikováno v:
Journal of Functional Foods, Vol 7, Iss , Pp 342-349 (2014)
Survival of probiotic bacteria, namely, Lactobacillus acidophilus, in gastric fluid was enhanced by embedding the bacterial cells in alginate microcapsules, which were formed by electrospraying; the resultant microcapsules were then coated with citri
Externí odkaz:
https://doaj.org/article/f09c68bf5256435f9d5c825f95242867
Autor:
Nutnicha Wongpadungkiat, Saowakon Wongsasulak, Panithan Pitigraisorn, Kantaphong Srichaisupakit
Publikováno v:
Journal of Food Engineering. 192:11-18
The development of state-of-the-art moist-heat-resistant microcapsules for a probiotic is described in this report. The survival of the heat-sensitive probiotic Lactobacillus acidophilus upon exposure to moist-heat treatment was improved by encapsula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::853e9bda6bf595f742195cd456c19220
https://doi.org/10.1016/j.jfoodeng.2016.07.022
https://doi.org/10.1016/j.jfoodeng.2016.07.022
Publikováno v:
Journal of Food Engineering. 120:110-117
A gastro-mucoadhesive matrix of ultrafine fibers was formed from composite polymers of zein, poly(ethylene oxide), and chitosan at a ratio of 87.5/10/2.5 via electrospinning. Alpha-tocopherol (α-TOC), a hydrophobic compound, was embedded at 20 wt% i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6749d676cdfb095480905f05497efd7b
https://doi.org/10.1016/j.jfoodeng.2013.07.028
https://doi.org/10.1016/j.jfoodeng.2013.07.028
Autor:
Tipaporn Yoovidhya, Saowakon Wongsasulak, Hathairak Utarak, Ratchaneeporn Ai-Tang, Varol Intasanta
Publikováno v:
Advanced Materials Research. 747:166-169
Due to an attempt to increase the economic value of Thai neem (Azadirachta indica A. Juss. var. siamensis Valeton) as well as a concern on biosafety and environmental friendliness of a material that can be used for shelf-life extension of foods and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c540f0f195f64b4ba668da1773d24316
https://doi.org/10.4028/www.scientific.net/amr.747.166
https://doi.org/10.4028/www.scientific.net/amr.747.166
Publikováno v:
Journal of Food Science. 78:N926-N935
Fabrication, via electrospinning, and characterization of an ultrafine structure architected from a blend of hydrophobic zein and hydrophilic chitosan (CS) were conducted. Poly(ethylene oxide) (PEO) and nonionic surfactant, namely, Tween 40, were emp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::877a696cb4665d367b844e187b1294e8
https://doi.org/10.1111/1750-3841.12126
https://doi.org/10.1111/1750-3841.12126
Autor:
Chonticha Pittarate, Narupol Intasanta, Saowakon Wongsasulak, Tipaporn Yoovidhya, Walaiporn Srichumpuang
Publikováno v:
Polymer Journal. 43:978-986
A bio-based fibrous film aimed to be used as food-packaging component was electrospun from blend solutions of cellulose acetate (CA) and poly(ethylene oxide) (PEO). CA/PEO blend ratios were varied to unveil the effect of PEO on morphology, moisture-a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e09b0a0021a12e861555ab39bef4bf9
https://doi.org/10.1038/pj.2011.97
https://doi.org/10.1038/pj.2011.97
Publikováno v:
Chemical Engineering Science. 65:5217-5225
Clogging is a critical but common problem experienced during electrospinning, especially when a high-volatility solvent is used to prepare a polymer solution. An ability to mathematically predict the time at which clogging starts to occur is thus of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aa6dbb064cd3203d4ad393f5ec8acda
https://doi.org/10.1016/j.ces.2010.06.018
https://doi.org/10.1016/j.ces.2010.06.018
Autor:
Saowakon Wongsasulak, Jochen Weiss, Pitt Supaphol, Tipaporn Yoovidhya, Manashuen Patapeejumruswong
Publikováno v:
Journal of Food Engineering. 98:370-376
Edible nanofibrous thin films were fabricated for the first time from blend solutions of cellulose acetate (CA) in 85% acetic acid and egg albumen (EA) in 50% formic acid by electrospinning. The mass percentage ratios of CA–EA in the mixed solvents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::623ba3f1317eca9affef8abc06830ad8
https://doi.org/10.1016/j.jfoodeng.2010.01.014
https://doi.org/10.1016/j.jfoodeng.2010.01.014