Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification
Gamonpilas, Chaiwut, Krongsin, Jaruwan, Methacanon, Pawadee, Goh, Suk Meng
Published in Journal of food engineering (01.05.2015)
Published in Journal of food engineering (01.05.2015)
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Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties
Methacanon, Pawadee, Krongsin, Jaruwan, Gamonpilas, Chaiwut
Published in Food hydrocolloids (01.03.2014)
Published in Food hydrocolloids (01.03.2014)
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On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin
Krongsin, Jaruwan, Gamonpilas, Chaiwut, Methacanon, Pawadee, Panya, Atikorn, Goh, Suk Meng
Published in Food hydrocolloids (01.08.2015)
Published in Food hydrocolloids (01.08.2015)
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Microencapsulation of menthol by crosslinked chitosan via porous glass membrane emulsification technique and their controlled release properties
Nuisin, Roongkan, Krongsin, Jaruwan, Noppakundilograt, Supaporn, Kiatkamjornwong, Suda
Published in Journal of microencapsulation (01.01.2013)
Published in Journal of microencapsulation (01.01.2013)
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