Search Results - "RAWDKUEN, SAROAT" :: K.UTB vyhledávací portál

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Physicochemical and functional properties of Thai organic rice flour

by Kraithong, Supaluck, Lee, Suyong, Rawdkuen, Saroat
Published in Journal of cereal science (01.01.2018)

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Functional Properties of Banana Starch (Musa spp.) and Its Utilization in Cosmetics

by Thanyapanich, Norramon, Jimtaisong, Ampa, Rawdkuen, Saroat
Published in Molecules (Basel, Switzerland) (14.06.2021)

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Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques

by Junsathian, Pimmada, Nakamura, Soichiro, Katayama, Shigeru, Rawdkuen, Saroat
Published in Molecules (Basel, Switzerland) (01.10.2022)

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Properties of Banana ( Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application

by Taweechat, Chanitda, Wongsooka, Tipapon, Rawdkuen, Saroat
Published in Molecules (Basel, Switzerland) (05.03.2021)

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Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana ( Cavendish spp.) Flour

by Thakaeng, Pakathip, Boonloom, Thitirat, Rawdkuen, Saroat
Published in Molecules (Basel, Switzerland) (03.04.2021)

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Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder

by Ketnawa, Sunantha, Rawdkuen, Saroat
Published in Foods (16.03.2023)

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Development of Smart Bilayer Alginate/Agar Film Containing Anthocyanin and Catechin-Lysozyme

by Romruen, Orapan, Kaewprachu, Pimonpan, Karbowiak, Thomas, Rawdkuen, Saroat
Published in Polymers (01.11.2022)

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Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

by Kraithong, Supaluck, Rawdkuen, Saroat
Published in PeerJ (San Francisco, CA) (04.11.2020)

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Quality attributes and cooking properties of commercial Thai rice noodles

by Kraithong, Supaluck, Rawdkuen, Saroat
Published in PeerJ (San Francisco, CA) (06.04.2021)

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Isolation and Characterization Cellulose Nanosphere from Different Agricultural By-Products

by Romruen, Orapan, Kaewprachu, Pimonpan, Karbowiak, Thomas, Rawdkuen, Saroat
Published in Polymers (21.06.2022)

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Enhancing the UV-Light Barrier, Thermal Stability, Tensile Strength, and Antimicrobial Properties of Rice Starch-Gelatin Composite Films through the Incorporation of Zinc Oxide Nanoparticles

by Homthawornchoo, Wantida, Kaewprachu, Pimonpan, Pinijsuwan, Suttiporn, Romruen, Orapan, Rawdkuen, Saroat
Published in Polymers (20.06.2022)

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Development of Intelligent Gelatin Films Incorporated with Sappan ( Caesalpinia sappan L.) Heartwood Extract

by Romruen, Orapan, Kaewprachu, Pimonpan, Karbowiak, Thomas, Rawdkuen, Saroat
Published in Polymers (18.06.2022)

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Fabrication and Characterization of Intelligent Multi-Layered Biopolymer Film Incorporated with pH-Sensitive Red Cabbage Extract to Indicate Fish Freshness

by Zam, Mindu, Niyumsut, Itthi, Osako, Kazufumi, Rawdkuen, Saroat
Published in Polymers (14.11.2022)

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Green Tea Extract Enrichment: Mechanical and Physicochemical Properties Improvement of Rice Starch-Pectin Composite Film

by Homthawornchoo, Wantida, Han, Jaejoon, Kaewprachu, Pimonpan, Romruen, Orapan, Rawdkuen, Saroat
Published in Polymers (30.06.2022)

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Impact of environmental storage conditions on properties and stability of a smart bilayer film

by Romruen, Orapan, Kaewprachu, Pimonpan, Sai-Ut, Samart, Kingwascharapong, Passakorn, Karbowiak, Thomas, Zhang, Wanli, Rawdkuen, Saroat
Published in Scientific reports (04.10.2024)

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Effects of plasticizers on the properties of fish myofibrillar protein film

by Kaewprachu, Pimonpan, Osako, Kazufumi, Rawdkuen, Saroat
Published in Journal of food science and technology (01.08.2018)

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Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combinations

by Kaewprachu, Pimonpan, Osako, Kazufumi, Rungraeng, Natthakan, Rawdkuen, Saroat
Published in Journal of food science and technology (01.04.2022)

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Effect of red Jasmine rice replacement on rice flour properties and noodle qualities

by Kraithong, Supaluck, Lee, Suyong, Rawdkuen, Saroat
Published in Food science and biotechnology (01.02.2019)

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Colorimetric indicator films based on carboxymethyl cellulose and anthocyanins as a visual indicator for shrimp freshness tracking

by Kaewprachu, Pimonpan, Jaisan, Chalalai, Rawdkuen, Saroat, Osako, Kazufumi
Published in Heliyon (15.06.2024)

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Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

by Rawdkuen, Saroat, Sai-Ut, Samart, Khamsorn, Saisunee, Chaijan, Manat, Benjakul, Soottawat
Published in Food chemistry (2009)

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