Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Tipaporn Yoovidhya"'
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
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss 3, Pp 413-419 (2008)
A static ohmic heating system was developed to remove protein from fish mince (threadfin bream) washwatercollected from a surimi production plant in order to improve water quality. The samples were heated under different electricfield strengths (EFS,
Externí odkaz:
https://doaj.org/article/285a56b8abce4e27981066471b1bbdf3
Publikováno v:
Journal of Food Engineering. 159:76-85
Despite many existing attempts on modeling electrodialysis (ED) desalination, no work has so far modeled the effect of water transport due to osmosis across the membranes on the quality changes of such a highly concentrated product as fish sauce duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4862ea0f18ff304eb3afb1ecd6da857
https://doi.org/10.1016/j.jfoodeng.2015.03.014
https://doi.org/10.1016/j.jfoodeng.2015.03.014
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