Zobrazeno 1 - 6 of 6 pro vyhledávání: '"Suteera VATTHANAKUL"'
1
Akademický článek
Smart and UV-Resistant Edible Coating and Films Based on Alginate, Whey Protein, and Curcumin
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
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2
Akademický článek
A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts
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
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4
Akademický článek
Effects of high-pressure processing of date palm juice on the physicochemical properties.
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
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