Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Uthumporn Utra"'
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 1, Pp 39-50 (2023)
Research background. Various approaches have been used to present functional lipids including lycopene in a palatable food form to consumers. However, being highly hydrophobic, lycopene is insoluble in aqueous systems and has a limited bioavailabilit
Externí odkaz:
https://doaj.org/article/9f04808decd5431dbeb94c13e8b508b3
Publikováno v:
Separations, Vol 10, Iss 11, p 565 (2023)
The long-term sustainability of the global water supply, with a paramount emphasis on cleanliness and safety, stands as a formidable challenge in our modern era. In response to this pressing issue, adsorption techniques have emerged as pivotal and wi
Externí odkaz:
https://doaj.org/article/d4972d523c4e476dbc0107601ab38be5
Autor:
Koh, Wee Yin, Lim, Xiao Xian, Khor, Ban Hock, Rasti, Babak, Tan, Thuan Chew, Kobun, Rovina, Uthumporn, Utra
Publikováno v:
Beverages; Jun2024, Vol. 10 Issue 2, p34, 31p
Publikováno v:
e-Polymers. 23
Octenyl succinic anhydride (OSA) starch is widely used to stabilize emulsions. Nevertheless, the poor compatibility of starch with hydrophobic groups has restricted the performance of OSA modification. In this work, potato starch was pre-treated once
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d8ec14c6a52e080da173edbaaef86d3
https://doi.org/10.1515/epoly-2022-8090
https://doi.org/10.1515/epoly-2022-8090
Publikováno v:
Critical Reviews in Food Science and Nutrition. 61:2841-2862
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decade
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a19ffa956e6ae657c0e329d6d8b40d4c
https://doi.org/10.1080/10408398.2020.1789064
https://doi.org/10.1080/10408398.2020.1789064
Publikováno v:
Food Research. 4:753-763
The application of modified tuber starches in particle-stabilized emulsions was studied to obtain surfactant-free emulsions, called Pickering emulsions. Three different starches, namely, potato (P), sweet potato (S) and tapioca (T) starches were modi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0539a9e30fbf7a9b88bf2490dac9dcf7
https://doi.org/10.26656/fr.2017.4(3).351
https://doi.org/10.26656/fr.2017.4(3).351
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::816182117e293384fe6ac3fde92a9b82
https://doi.org/10.1111/jfpp.15491
https://doi.org/10.1111/jfpp.15491
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acfecfa9fd6315cbff1435f2aceacb5e
https://doi.org/10.1111/jfpp.14419
https://doi.org/10.1111/jfpp.14419
Publikováno v:
Starch - Stärke. 73:2000153
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e25cae6ea231aebf68ba94f4be28cd9c
https://doi.org/10.1002/star.202000153
https://doi.org/10.1002/star.202000153
Autor:
Abdul Karim Alias, Sin Neen Liew, Nor Shariffa Yussof, Tai Boon Tan, Uthumporn Utra, Chin Ping Tan
Publikováno v:
LWT. 128:109388
Lime essential oil (EO) nanoemulsions from key lime (Citrus aurantifolia), kaffir lime (Citrus hystrix) and calamansi lime (Citrofortunella microcarpa) were produced by using spontaneous emulsification method and their particle size, polydispersity i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d531fd06c6d323e0a5d12bd9c1640dd1
https://doi.org/10.1016/j.lwt.2020.109388
https://doi.org/10.1016/j.lwt.2020.109388