Sunsanee Udomrati
Sunsanee Udomrati
Institute of Food Research and Product Development
Verified email at ku.ac.th
Title
Cited by
Cited by
Year
Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase
S Udomrati, S Ikeda, S Gohtani
Journal of food engineering 116 (1), 170-175, 2013
262013
Enzymatic esterification of tapioca maltodextrin fatty acid ester
S Udomrati, S Gohtani
Carbohydrate polymers 99, 379-384, 2014
252014
The effect of tapioca maltodextrins on the stability of oil‐in‐water emulsions
S Udomrati, S Ikeda, S Gohtani
Starch‐Stärke 63 (6), 347-353, 2011
222011
Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions
S Udomrati, S Gohtani
Food Hydrocolloids 44, 23-31, 2015
162015
Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions
S Udomrati, N Khalid, S Gohtani, M Nakajima, MA Neves, K Uemura, ...
Carbohydrate polymers 143, 44-50, 2016
92016
Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities.
R Prapun, N Cheetangdee, S Udomrati
International Food Research Journal 23 (5), 2016
82016
Esterified xylo‐oligosaccharides for stabilization of Tween 80‐stabilized oil‐in‐water emulsions: stabilization mechanism, rheological properties, and stability of emulsions
S Udomrati, S Gohtani
Journal of the Science of Food and Agriculture 94 (15), 3241-3247, 2014
72014
Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification
S Udomrati, N Khalid, S Gohtani, M Nakajima, K Uemura, I Kobayashi
Colloids and Surfaces B: Biointerfaces 148, 333-342, 2016
62016
Enzymatic modification and characterization of xylo-oligosaccharide esters as potential emulsifiers.
S Udomrati, S Gohtani
International Food Research Journal 22 (2), 2015
42015
Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperature
S Charoenrein, S Udomrati
International journal of food science 2013, 2013
32013
Surface‐Active Properties and Anti‐Microbial Activities of Esterified Maltodextrins
T Pantoa, S Shompoosang, T Ploypetchara, S Gohtani, S Udomrati
Starch‐Stärke 71 (7-8), 1800265, 2019
12019
Centrifugal accelerated oil separation in maltodextrin fatty acid ester stabilized oil-in-water emulsions
S Udomrati
The 8th Thailand-Taiwan Bilateral Conference, 2014
12014
The role of water in the retrogradation of rice starch gels
S Charoenrein, S Udomrati
Starch: From Polysaccharides To Granules, Simple and Mixture Gels, 195-201, 2004
12004
Retrogradation of waxy rice starch gel below and above glass transition temperatures
S Charoenrein, D Thirathumthavorn, S Udomrati
2004 IFT Annual Meeting, July 12-16-Las Vegas, NV, 2004
12004
Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility
S Udomrati, T Pantoa, S Gohtani, M Nakajima, K Uemura, I Kobayashi
Journal of the Science of Food and Agriculture 100 (6), 2473-2481, 2020
2020
Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal …
S Udomrati, T Pantoa, S Gohtani, M Nakajima, K Uemura, I Kobayashi
International Journal of Food Science & Technology 55 (4), 1437-1447, 2020
2020
Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions
S Udomrati, N Cheetangdee, S Gohtani, V Surojanametakul, S Klongdee
Food Science and Biotechnology, 1-6, 2019
2019
Study on rheological properties and stability of oil-in-water emulsions containing native maltodextrin or esterified maltodextrin in aqueous phase
S Udomrati
愛媛大学, 2013
2013
Effects of water content on gelatinization of various rice flours.
S Udomrati, K Poolkasorn, S Potisate, S Charoenrein
Proceedings of 41st Kasetsart University Annual Conference, 3-7 February …, 2003
2003
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Articles 1–19