ติดตาม
Rungnaphar Pongsawatmanit
Rungnaphar Pongsawatmanit
Associate Professor of Food Engineering, Department of Product Development, Kasetsart University
ยืนยันอีเมลแล้วที่ ku.ac.th - หน้าแรก
ชื่อ
อ้างโดย
อ้างโดย
ปี
Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants
P Maisuthisakul, M Suttajit, R Pongsawatmanit
Food chemistry 100 (4), 1409-1418, 2007
9232007
Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study
T Harnsilawat, R Pongsawatmanit, DJ McClements
Food Hydrocolloids 20 (5), 577-585, 2006
3772006
Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions
P Thanasukarn, R Pongsawatmanit, DJ McClements
Food Hydrocolloids 18 (6), 1033-1043, 2004
2272004
Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch
R Pongsawatmanit, S Srijunthongsiri
Journal of Food Engineering 88 (1), 137-143, 2008
1622008
Stabilization of model beverage cloud emulsions using protein− polysaccharide electrostatic complexes formed at the oil− water interface
T Harnsilawat, R Pongsawatmanit, DJ McClements
Journal of agricultural and food chemistry 54 (15), 5540-5547, 2006
1572006
Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch
R Pongsawatmanit, T Temsiripong, S Ikeda, K Nishinari
Journal of Food Engineering 77 (1), 41-50, 2006
1362006
Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose
R Pongsawatmanit, T Temsiripong, T Suwonsichon
Food research international 40 (2), 239-248, 2007
1232007
Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate
P Thanasukarn, R Pongsawatmanit, DJ McClements
Colloids and surfaces A: physicochemical and engineering aspects 246 (1-3 …, 2004
1232004
Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer)
P Maisuthisakul, R Pongsawatmanit, MH Gordon
Food Chemistry 100 (4), 1620-1629, 2007
1142007
Utilization of layer-by-layer interfacial deposition technique to improve freeze–thaw stability of oil-in-water emulsions
P Thanasukarn, R Pongsawatmanit, DJ McClements
Food research international 39 (6), 721-729, 2006
1132006
Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin
R Pongsawatmanit, T Harnsilawat, DJ McClements
Colloids and Surfaces A: Physicochemical and Engineering Aspects 287 (1-3 …, 2006
1122006
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin− alginate interfaces
T Harnsilawat, R Pongsawatmanit, DJ McClements
Biomacromolecules 7 (6), 2052-2058, 2006
1072006
Influence of xyloglucan on gelatinization and retrogradation of tapioca starch
T Temsiripong, R Pongsawatmanit, S Ikeda, K Nishinari
Food Hydrocolloids 19 (6), 1054-1063, 2005
942005
Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures
P Chantaro, R Pongsawatmanit
Journal of Food Engineering 98 (1), 44-50, 2010
872010
Atomic force microscopy studies on cation-induced network formation of gellan
S Ikeda, Y Nitta, T Temsiripong, R Pongsawatmanit, K Nishinari
Food Hydrocolloids 18 (5), 727-735, 2004
792004
Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products
P Khuwijitjaru, J Plernjit, B Suaylam, S Samuhaseneetoo, ...
The Canadian Journal of Chemical Engineering 92 (5), 810-815, 2014
712014
Single-phase mixed gels of xyloglucan and gellan
S Ikeda, Y Nitta, BS Kim, T Temsiripong, R Pongsawatmanit, K Nishinari
Food Hydrocolloids 18 (4), 669-675, 2004
712004
Effect of sucrose on RVA viscosity parameters, water activity and freezable water fraction of cassava starch suspensions
R Pongsawatmanit, P Thanasukarn, S Ikeda
Science Asia 28 (2), 129-134, 2002
652002
Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum
P Chantaro, R Pongsawatmanit, K Nishinari
Food hydrocolloids 31 (2), 183-194, 2013
562013
Antioxidant Properties of Teaw (Cratoxylum formosum Dyer) Extract in Soybean Oil and Emulsions
P Maisuthisakul, R Pongsawatmanit, MH Gordon
Journal of Agricultural and Food Chemistry 54 (7), 2719-2725, 2006
522006
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บทความ 1–20