| 1 |
Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products
Khuwijitjaru P, Plernjit J, Suaylam B, Samuhaseneetoo S, Pongsawatmanit R, Adachi S
Canadian Journal of Chemical Engineering, 92(5), 810, 2014 |
| 2 |
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage
Pongsawatmanit R, Chantaro P, Nishinari K
Journal of Food Engineering, 117(3), 333, 2013 |
| 3 |
Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures
Chantaro P, Pongsawatmanit R
Journal of Food Engineering, 98(1), 44, 2010 |
| 4 |
Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch
Pongsawatmanit R, Srijunthongsiri S
Journal of Food Engineering, 88(1), 137, 2008 |
| 5 |
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces
Harnsilawat T, Pongsawatmanit R, McClements DJ
Biomacromolecules, 7(6), 2052, 2006 |
| 6 |
Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch
Pongsawatmanit R, Temsiripong T, Ikeda S, Nishinari K
Journal of Food Engineering, 77(1), 41, 2006 |
