검색결과 : 14건
| No. | Article |
|---|---|
| 1 |
Shear and normal stress measurements in non-Brownian monodisperse and bidisperse suspensions (vol 60, pg 289, 2016) Gamonpilas C, Morris JF, Denn MM Journal of Rheology, 62(2), 665, 2018 |
| 2 |
Wall slip and multi-tier yielding in capillary suspensions Ahuja A, Peifer T, Yang CC, Ahmad O, Gamonpilas C Rheologica Acta, 57(10), 645, 2018 |
| 3 |
Dual yielding in capillary suspensions Ahuja A, Gamonpilas C Rheologica Acta, 56(10), 801, 2017 |
| 4 |
Shear and normal stress measurements in non-Brownian monodisperse and bidisperse suspensions Gamonpilas C, Morris JF, Denn MM Journal of Rheology, 60(2), 289, 2016 |
| 5 |
Synergistic effects of cell wall degrading enzymes on rheology of cassava root mash Poonsrisawat A, Wanlapatit S, Wansuksri R, Piyachomkwan K, Paernanee A, Gamonpilas C, Eurwilaichitr L, Champreda V Process Biochemistry, 51(12), 2104, 2016 |
| 6 |
Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel Seetapan N, Limparyoon N, Gamonpilas C, Methacanon P, Fuongfuchat A Journal of Food Engineering, 151, 51, 2015 |
| 7 |
Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification Gamonpilas C, Krongsin J, Methacanon P, Goh SM Journal of Food Engineering, 152, 17, 2015 |
| 8 |
Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips Gamonpilas C, Pongjaruvat W, Methacanon P, Seetapan N, Fuongfuchat A, Klaikherd A Journal of Food Engineering, 114(2), 262, 2013 |
| 9 |
Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel Seetapan N, Fuongfuchat A, Gamonpilas C, Methacanon P, Pongjaruwat W, Limparyoon N Journal of Food Engineering, 119(3), 446, 2013 |
| 10 |
Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems Fuongfuchat A, Seetapan N, Makmoon T, Pongjaruwat W, Methacanon P, Gamonpilas C Journal of Food Engineering, 109(3), 571, 2012 |