Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch
Pongsawatmanit, Rungnaphar, Srijunthongsiri, Suwapat
Published in Journal of food engineering (01.09.2008)
Published in Journal of food engineering (01.09.2008)
Get full text
Journal Article
The role of texture in the palatability and food oral processing
Nishinari, Katsuyoshi, Peyron, Marie-Agnes, Yang, Nan, Gao, Zhiming, Zhang, Ke, Fang, Yapeng, Zhao, Meng, Yao, Xiaolin, Hu, Bing, Han, Lingyu, Mleko, Stanisław, Tomczyńska-Mleko, Marta, Nagano, Takao, Nitta, Yoko, Zhang, Yin, Singh, Narpinder, Suk Meng, Aaron Goh, Pongsawatmanit, Rungnaphar, Gamonpilas, Chaiwut, Moritaka, Hatsue, Kohyama, Kaoru, Yoshimura, Miki, Hirashima, Madoka, Takemasa, Makoto, Tsutsui, Kazumi, Su, Lei
Published in Food hydrocolloids (01.02.2024)
Published in Food hydrocolloids (01.02.2024)
Get full text
Journal Article
Stabilization of Model Beverage Cloud Emulsions Using Protein−Polysaccharide Electrostatic Complexes Formed at the Oil−Water Interface
Harnsilawat, Thepkunya, Pongsawatmanit, Rungnaphar, McClements, David J
Published in Journal of agricultural and food chemistry (26.07.2006)
Published in Journal of agricultural and food chemistry (26.07.2006)
Get full text
Journal Article
Influence of xyloglucan on gelatinization and retrogradation of tapioca starch
Temsiripong, Theeranan, Pongsawatmanit, Rungnaphar, Ikeda, Shinya, Nishinari, Katsuyoshi
Published in Food hydrocolloids (01.11.2005)
Published in Food hydrocolloids (01.11.2005)
Get full text
Journal Article
Atomic force microscopy studies on cation-induced network formation of gellan
Ikeda, Shinya, Nitta, Yoko, Temsiripong, Theeranan, Pongsawatmanit, Rungnaphar, Nishinari, Katsuyoshi
Published in Food hydrocolloids (01.09.2004)
Published in Food hydrocolloids (01.09.2004)
Get full text
Journal Article
Enhancing the Oxidative Stability of Rice Crackers by Addition of the Ethanolic Extract of Phytochemicals from Cratoxylum formosum Dyer
Maisuthisakul, Pitchaon, Gordon, Michael H, Pongsawatmanit, Rungnaphar, Suttajit, Maitree
Published in Asia Pacific Journal of Clinical Nutrition (01.01.2007)
Published in Asia Pacific Journal of Clinical Nutrition (01.01.2007)
Get full text
Journal Article
Quality of batter and sponge cake prepared from wheat-tapioca flour blends
Busarawan Chaiya(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development), Rungnaphar Pongsawatmanit(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:fagiruw@ku.ac.th
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.03.2011)
Get more information
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.03.2011)
Journal Article
Effect of tapioca starch concentration on quality and freeze-thaw stability of fish sausage
Rosjarin Prabpree(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development), Rungnaphar Pongsawatmanit(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:fagiruw@ku.ac.th
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.03.2011)
Get more information
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.03.2011)
Journal Article
Quality and color parameters of dried chili and chili powder pretreated by metabisulfite soaking with different times and concentrations
Kwanhathai Chaethong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development), Duenchay Tunnarut(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development), Rungnaphar Pongsawatmanit(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:fagiruw@ku.ac.th
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.05.2012)
Get more information
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.05.2012)
Journal Article
Effect of xanthan gum on the quality of syrup thickened by modified starch during heating and storage
Rungnaphar Pongsawatmanit(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:fagiruw@ku.ac.th, Natee Yakard(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development), Thongchai Suwonsichon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.01.2011)
Get more information
Published in Witthayāsān Kasētsārt. Sākhā thammācht (01.01.2011)
Journal Article
Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum
Tunnarut, Duenchay, Pongsawatmanit, Rungnaphar
Published in International journal of food engineering (28.08.2017)
Published in International journal of food engineering (28.08.2017)
Get full text
Journal Article