Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Suteera VATTHANAKUL"'
Autor:
Atcharaporn Botalo, Thitirat Inprasit, Sarute Ummartyotin, Kittipong Chainok, Suteera Vatthanakul, Penwisa Pisitsak
Publikováno v:
Polymers, Vol 16, Iss 4, p 447 (2024)
In this work, smart edible coating and films with excellent UV barrier properties were prepared from alginate, whey protein isolate, and curcumin. The primary focus of this investigation centered on assessing the impact of whey protein and curcumin o
Externí odkaz:
https://doaj.org/article/80bc88f8d44a4d4c8194acb91cda3641
Autor:
Chattraya Ngamlerst, Pattaneeya Prangthip, Bootsrapa Leelawat, Supattra Supawong, Suteera Vatthanakul
Publikováno v:
Foods, Vol 11, Iss 17, p 2555 (2022)
High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-
Externí odkaz:
https://doaj.org/article/25acc8ef525b406db61b105a1a1c6c16
Autor:
Chattraya Ngamlerst, Suteera Vatthanakul, Bootsrapa Leelawat, Supattra Supawong, Witoon Prinyawiwatkul
Publikováno v:
International Journal of Food Science & Technology. 58:1230-1240
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96db1fb772168539572f01bff20c9123
https://doi.org/10.1111/ijfs.16272
https://doi.org/10.1111/ijfs.16272
Autor:
Chattraya NGAMLERST, Supunnika KOSUM, Apanchanid THEPOUYPORN, Suteera VATTHANAKUL, Pattaneeya PRANGTHIP, Natnicha PROMYOS
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 1, p107-115, 9p
Autor:
null Chattraya Ngamlerst, null Suteera Vatthanakul, null Bootsrapa Leelawat, null Supattra Supawong, null Witoon Prinyawiwatkul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6048e1e05532b4cd4fbcc245880ab8e9
https://doi.org/10.1111/ijfs.16272/v2/response1
https://doi.org/10.1111/ijfs.16272/v2/response1
Autor:
Suteera Vatthanakul
Thai Science and Technology Journal, 30, 4, 71-84
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dec9fe6f221fc5b74c257d04faf778f
Autor:
Botalo, Atcharaporn1 (AUTHOR) pang120842@gmail.com, Inprasit, Thitirat1 (AUTHOR) thi_inp@tu.ac.th, Ummartyotin, Sarute1 (AUTHOR) sarute@tu.ac.th, Chainok, Kittipong1 (AUTHOR) kc@tu.ac.th, Vatthanakul, Suteera2 (AUTHOR) emmesuteera@gmail.com, Pisitsak, Penwisa1,3 (AUTHOR) penwisa@tu.ac.th
Publikováno v:
Polymers (20734360). Feb2024, Vol. 16 Issue 4, p447. 14p.
Autor:
Ngamlerst, Chattraya, Vatthanakul, Suteera, Leelawat, Bootsrapa, Supawong, Supattra, Prinyawiwatkul, Witoon
Publikováno v:
International Journal of Food Science & Technology; Mar2023, Vol. 58 Issue 3, p1230-1240, 11p
Autor:
Ngamlerst, Chattraya, Prangthip, Pattaneeya, Leelawat, Bootsrapa, Supawong, Supattra, Vatthanakul, Suteera
Publikováno v:
Foods; Sep2022, Vol. 11 Issue 17, p2555, 13p