Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Thi Minh-Phuong Ngo"'
Autor:
Pornchai Rachtanapun, Sarinthip Thanakkasaranee, Rafael A. Auras, Nareekan Chaiwong, Kittisak Jantanasakulwong, Pensak Jantrawut, Yuthana Phimolsiripol, Phisit Seesuriyachan, Noppol Leksawasdi, Thanongsak Chaiyaso, Sarana Rose Somman, Warintorn Ruksiriwanich, Warinporn Klunklin, Alissara Reungsang, Thi Minh Phuong Ngo
Publikováno v:
Molecules, Vol 27, Iss 2, p 331 (2022)
Carboxymethyl rice starch films were prepared from carboxymethyl rice starch (CMSr) treated with sodium hydroxide (NaOH) at 10–50% w/v. The objective of this research was to determine the effect of NaOH concentrations on morphology, mechanical prop
Externí odkaz:
https://doaj.org/article/e9d837c0e3574622b83bb81fd147f00b
Autor:
Sarinthip Thanakkasaranee, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Pensak Jantrawut, Warintorn Ruksiriwanich, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang, Thi Minh Phuong Ngo, Parichat Thipchai, Wirongrong Tongdeesoontorn, Pornchai Rachtanapun
Publikováno v:
Molecules, Vol 26, Iss 19, p 6013 (2021)
This study investigated the effect of chitosan particle sizes on the properties of carboxymethyl chitosan (CMCh) powders and films. Chitosan powders with different particle sizes (75, 125, 250, 450 and 850 µm) were used to synthesize the CMCh powder
Externí odkaz:
https://doaj.org/article/87149ec6eb9c419686943f969b672141
Autor:
Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Van Thanh Do, Alissara Reungsang, Nareekan Chaiwong, Pornchai Rachtanapun
Publikováno v:
Polymers, Vol 13, Iss 19, p 3430 (2021)
The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study,
Externí odkaz:
https://doaj.org/article/2604c112a76d4bdcbce91d5ea7716a73
Autor:
Pornchai Rachtanapun, Warinporn Klunklin, Pensak Jantrawut, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Phisit Seesuriyachan, Noppol Leksawasdi, Thanongsak Chaiyaso, Warintorn Ruksiriwanich, Suphat Phongthai, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang, Thi Minh Phuong Ngo
Publikováno v:
Polymers, Vol 13, Iss 6, p 963 (2021)
Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspect
Externí odkaz:
https://doaj.org/article/7551461a7fad4ddf81e490093f36bf19
Autor:
Pornchai Rachtanapun, Warinporn Klunklin, Pensak Jantrawut, Noppol Leksawasdi, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Phisit Seesuriyachan, Thanongsak Chaiyaso, Warintorn Ruksiriwanich, Suphat Phongthai, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang, Thi Minh Phuong Ngo
Publikováno v:
Polymers, Vol 13, Iss 4, p 488 (2021)
Nata de coco has been used as a raw material for food preparation. In this study, the production of carboxymethyl cellulose (CMC) film from nata de coco and the effect of monochloroacetic acid on carboxymethyl bacterial cellulose (CMCn) and its film
Externí odkaz:
https://doaj.org/article/5f23902aff7e495fba37f7d6112991e0
Autor:
Pornchai Rachtanapun, Pensak Jantrawut, Warinporn Klunklin, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Chayatip Insomphun, Suphat Phongthai, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang, Thi Minh Phuong Ngo
Publikováno v:
Polymers, Vol 13, Iss 3, p 348 (2021)
Bacterial cellulose from nata de coco was prepared from the fermentation of coconut juice with Acetobacter xylinum for 10 days at room temperature under sterile conditions. Carboxymethyl cellulose (CMC) was transformed from the bacterial cellulose fr
Externí odkaz:
https://doaj.org/article/57d9746f6bec4f9f9037800d6a39480f
Autor:
Warinporn Klunklin, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Chayatip Insomphun, Suphat Phongthai, Pensak Jantrawut, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang, Thi Minh Phuong Ngo, Pornchai Rachtanapun
Publikováno v:
Polymers, Vol 13, Iss 1, p 81 (2020)
Cellulose from Asparagus officinalis stalk end was extracted and synthesized to carboxymethyl cellulose (CMCas) using monochloroacetic acid (MCA) via carboxymethylation reaction with various sodium hydroxide (NaOH) concentrations starting from 20% to
Externí odkaz:
https://doaj.org/article/d6972b2d972646fe8bdab2098d664aaf
Autor:
Rungsiri Suriyatem, Nichaya Noikang, Tamolwan Kankam, Kittisak Jantanasakulwong, Noppol Leksawasdi, Yuthana Phimolsiripol, Chayatip Insomphun, Phisit Seesuriyachan, Thanongsak Chaiyaso, Pensak Jantrawut, Sarana Rose Sommano, Thi Minh Phuong Ngo, Pornchai Rachtanapun
Publikováno v:
Polymers, Vol 12, Iss 7, p 1505 (2020)
The aim of this work was to synthesize carboxymethyl cellulose (CMC) and produce CMC films from the cellulose of palm bunch and bagasse agricultural waste. The effect of various amounts of H2O2 (0–40% v/v) during delignification on the properties o
Externí odkaz:
https://doaj.org/article/a09d68dc1d7a4a7493e0ddf6af32b909
Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan
Autor:
Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Xo Tran, Pornchai Rachtanapun
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 6, p 2224 (2020)
This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pe
Externí odkaz:
https://doaj.org/article/e3f7d4c6ac274fd6bcefa15d0776e202
Publikováno v:
International Journal of Polymer Science, Vol 2018 (2018)
This study aimed at developing the functional packaging properties of pectin/alginate films by adding zinc oxide nanoparticles (ZnO-NPs). The ZnO-NPs were added to the pectin/alginate film at the concentrations of 0.5, 2.5, 5, and 25 g/100 g of blend
Externí odkaz:
https://doaj.org/article/ce364c3dec3240288f9eb93ffe0e7eee