E-LIB Suche - Ergebnisse für: Thongngam, Masubon

1

Gamma-aminobutyric acid as a potential postbiotic mediator ..:

Braga, Jason D. ; Thongngam, Masubon ; Kumrungsee, Thanutchaporn
npj Science of Food. 8 (2024) 1 - p. , 2024

Link: https://doi.org/10.1038/..

2

Effects of White Sorghum Flour Levels on Physicochemical an..:

Adzqia, Fahrunnisa ; Suwonsichon, Suntaree ; Thongngam, Masubon
Foods. 12 (2023) 22 - p. 4113 , 2023

Link: https://doi.org/10.3390/..

3

Ultrasound-assisted formation of chitosan-glucose Maillard ..:

Viturat, Supapit ; Thongngam, Masubon ; Lumdubwong, Namfone..
Ultrasonics Sonochemistry. 97 (2023) - p. 106466 , 2023

Link: https://doi.org/10.1016/..

4

Physical and chemical properties, antioxidant capacity, and..:

Limsangouan, Nipat ; Milasing, Neeranuch ; Thongngam, Masubon..
Journal of Food Processing and Preservation. 43 (2019) 10 - p. , 2019

Link: https://doi.org/10.1111/..

5

Role of amylolytic activities during pregermination on rice..:

Kupkanchanakul, Warunee ; Thongngam, Masubon ; Shi, Yong‐Cheng.
Cereal Chemistry. 95 (2018) 4 - p. 543-554 , 2018

Link: https://doi.org/10.1002/..

6

Rice bran wax oleogel: A potential margarine replacement an..:

Limpimwong, Wanwanut ; Kumrungsee, Thanutchaporn ; Kato, Norihisa..
Journal of Functional Foods. 39 (2017) - p. 250-256 , 2017

Link: https://doi.org/10.1016/..

7

Isolated rice starch fine structures and pasting properties..:

Pinkaew, Hathairat ; Thongngam, Masubon ; Wang, Ya-Jane.
Journal of Cereal Science. 70 (2016) - p. 116-122 , 2016

Link: https://doi.org/10.1016/..

8

Preparation of gluten-free rice spaghetti with soy protein ..:

Detchewa, Pakkawat ; Thongngam, Masubon ; Jane, Jay-Lin.
Journal of Food Science and Technology. 53 (2016) 9 - p. 3485-3494 , 2016

Link: https://doi.org/10.1007/..

9

Rheology and Microstructure of Lecithin-Stabilized Tuna Oil..:

Klongdee, Supakchon ; Thongngam, Masubon ; Klinkesorn, Utai
Food Biophysics. 7 (2012) 2 - p. 155-162 , 2012

Link: https://doi.org/10.1007/..

10

Effect of konjac glucomannan on syneresis, textural propert..:

Charoenrein, Sanguansri ; Tatirat, Orawan ; Rengsutthi, Kategunya.
Carbohydrate Polymers. 83 (2011) 1 - p. 291-296 , 2011

Link: https://doi.org/10.1016/..

11

Antioxidant Properties of Selected Plant Extracts and Appli..:

Phoopuritham, Panchuti ; Thongngam, Masubon ; Yoksan, Rangrong.
Packaging Technology and Science. 25 (2011) 3 - p. 125-136 , 2011

Link: https://doi.org/10.1002/..

12

Isothermal titration calorimetry study of the interactions ..:

Thongngam, Masubon ; McClements, D. Julian
Food Hydrocolloids. 19 (2005) 5 - p. 813-819 , 2005

Link: https://doi.org/10.1016/..

13

Characterization of Interactions between Chitosan and an An..:

Thongngam, Masubon ; McClements, D. Julian
Journal of Agricultural and Food Chemistry. 52 (2004) 4 - p. 987-991 , 2004

Link: https://doi.org/10.1021/..

14

Influence of pH, Ionic Strength, and Temperature on Self-As..:

Thongngam, Masubon ; McClements, D. Julian
Langmuir. 21 (2004) 1 - p. 79-86 , 2004

Link: https://doi.org/10.1021/..

15

Ultrasound-assisted formation of chitosan-glucose Maillard ..:

Viturat, Supapit ; Thongngam, Masubon ; Lumdubwong, Namfone..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10267640/. , 2023

Link: http://www.ncbi.nlm.nih...