Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Worawikunya Kiatponglarp"'
Autor:
Jenjira Wongdee, Pongdet Piromyou, Pongpan Songwattana, Teerana Greetatorn, Nantakorn Boonkerd, Neung Teaumroong, Eric Giraud, Djamel Gully, Nico Nouwen, Worawikunya Kiatponglarp, Waraporn Tanthanuch, Panlada Tittabutr
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 5 (2023)
ABSTRACT The functional significance of rpoN genes that encode two sigma factors in the Bradyrhizobium sp. strain DOA9 has been reported to affect colony formation, root nodulation characteristics, and symbiotic interactions with Aeschynomene america
Externí odkaz:
https://doaj.org/article/940c938c9c22407794e94b617e372a64
Autor:
Ashoka Ranathunga, Kanjana Thumanu, Worawikunya Kiatponglarp, Supatcharee Siriwong, Rungtiva Wansuksri, Prisana Suwannaporn
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100290- (2023)
The spatial distribution of compositional elements in milky, dough, and mature rice, together with the structure-function relationship was studied using synchrotron-FTIR. The dough stage aleurone and endosperm had high lipid, protein (amide I and II)
Externí odkaz:
https://doaj.org/article/f1f0e6a7fd7d450692fa4c40328491d2
Autor:
Jirayus Woraratphoka, Chompoonuch Khongla, Sumalee Musika, Artit Ausavasukhi, Plengpin Pianpumepong, Dusadee Teimtes Boonmasongsung, Worawikunya Kiatponglarp
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 43, Iss 5, Pp 1275-1282 (2021)
Gelatinized rice starch was debranched with pullulanase at 60C for 0, 2, 4, 8, 16, and 24 h. Then, freeze/thaw process was applied prior to tray drying, and chemical and physical property evaluations. The starch that was debranched for 16 h show
Externí odkaz:
https://doaj.org/article/9963f9eb870b43c58af2eee81b922047
Autor:
Nattawadee Kanpipit, Natsajee Nualkaew, Worawikunya Kiatponglarp, Aroonsri Priprem, Suthasinee Thapphasaraphong
Publikováno v:
Pharmaceutics, Vol 14, Iss 3, p 577 (2022)
Sericin-alginate hydrogel formulations with purple waxy corn (Zea mays L.) cob extract (PWCC) for topical anti-inflammatory application are developed and evaluated. The physical properties such as viscosity, pH, and anthocyanin release are examined a
Externí odkaz:
https://doaj.org/article/69de74f61f484cb19be8e1e92cea928b
Autor:
Saowalak Kumpook, Nutcharnart Tipmongkolsilp, Worawikunya Kiatponglarp, Waraporn Tanthanuch, Kornkanya Pratumyot
Publikováno v:
Radiation Physics and Chemistry. 208:110921
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4839fc182fc1d2ecbb4c2e1a8cb87c8e
https://doi.org/10.1016/j.radphyschem.2023.110921
https://doi.org/10.1016/j.radphyschem.2023.110921
Autor:
Worawikunya Kiatponglarp, Sunanta Tongta, Alain Buléon, Agnès Rolland-Sabaté, Supagorn Rugmai
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2016, 55, pp.235-243. ⟨10.1016/j.foodhyd.2015.11.027⟩
Food Hydrocolloids, Elsevier, 2016, 55, pp.235-243. ⟨10.1016/j.foodhyd.2015.11.027⟩
International audience; Debranched waxy rice starch (DWRS) and debranched normal rice starch (DNRS) were crystallized into spherulites from aqueous solutions. DNRS, which contained extra-long chains, yielded small sintered-like spherulites with rough
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ced0446f881a606875b70e938d30b47
https://doi.org/10.1016/j.foodhyd.2015.11.027
https://doi.org/10.1016/j.foodhyd.2015.11.027
Autor:
Jenshinn Lin, Worawikunya Kiatponglarp, Siriwat Soontaranon, Prisana Suwannaporn, Tzou-Chi Huang, Naree Denchai
Publikováno v:
Journal of food science. 84(6)
Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::870afb30ecbab40c6cee120df21c9c83
https://pubmed.ncbi.nlm.nih.gov/31132154
https://pubmed.ncbi.nlm.nih.gov/31132154
Publikováno v:
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2015, 122, pp.108-114. ⟨10.1016/j.carbpol.2014.12.070⟩
Carbohydrate Polymers, Elsevier, 2015, 122, pp.108-114. ⟨10.1016/j.carbpol.2014.12.070⟩
The effects of chain distribution, concentration, temperature and hydrothermal treatments on the recrystallization behavior and formation of resistant starch (RS) were investigated. Waxy and normal rice starches were debranched at 10 and 21% w/w soli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c283b8ec8d14977d8c098ea8342a269c
https://pubmed.ncbi.nlm.nih.gov/25817649
https://pubmed.ncbi.nlm.nih.gov/25817649