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Manop Suphantharika

Mahidol University

H指数:42

被引数:7,081

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Tapioca resistant maltodextrin: Production, characterization, health benefits, food applications, and future perspectives: A review

木薯抗性糊精：生产、表征、健康益处、食品应用及未来展望：综述

Carbohydrate Polymer Technologies and Applications

IF6.5

2026-10-150

OAAI

Brewer's spent grain particle size and substitution level influence physicochemical and sensory properties of enriched cookies

Brewers's 耗粮颗粒大小和替代水平影响强化饼干理化及感官特性

IF3.7

2025-11-290

PRE

Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-012

PRE

Effects of single and dual modifications with debranching and heat-moisture treatments on physicochemical, rheological, and digestibility properties of proso millet starch

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS

IF6.5

2023-12-012

OAAI

Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch

CARBOHYDRATE POLYMERS

IF12.5

2023-05-0138

PRE

Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starch

交联与辛烯基琥珀酰化的单改性和双改性对木薯淀粉理化，体外消化率和乳化特性的影响

FOOD RESEARCH INTERNATIONAL

IF8

2023-01-0114

PRE

Influence of Degree of Polymerization of Low-Molecular-Weight Chitosan Oligosaccharides on the α-Glucosidase Inhibition

IF4.6

2022-11-221

OAAI

Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads

FOOD STRUCTURE-NETHERLANDS

IF5.9

2022-04-0115

PRE

Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose

FOOD & FUNCTION

IF5.4

2022-01-0113

PRE

A fixed-film bioscrubber of Microbacterium esteraromaticum SBS1-7 for toluene/styrene biodegradation

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2021-09-0112

PREAI

BTEX biodegradation by Bacillus amyloliquefaciens subsp. plantarum W1 and its proposed BTEX biodegradation pathways

SCIENTIFIC REPORTS

IF3.9

2020-10-1538

OAAI

Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-08-0125

PREAI

Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

FOOD HYDROCOLLOIDS

IF12.4

2020-07-0195

PREAI

Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starches

FOOD & FUNCTION

IF5.4

2020-01-0125

PREAI

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

JOURNAL OF FOOD SCIENCE

IF3.4

2019-10-0739

PREAI

Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2019-09-0161

PREAI

Design and synthesis of modified and resistant starch-based oil-in-water emulsions

改性抗性淀粉基水包油乳液的设计与合成

FOOD HYDROCOLLOIDS

IF12.4

2019-04-0164

PREAI

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-02-01143

PREAI

Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1

FOOD RESEARCH INTERNATIONAL

IF8

2019-02-0117

PREAI

Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

纳米原纤化山竹纤维素稳定的pickering乳液中维生素D3的封装: 对体外消化和生物可及性的影响

FOOD HYDROCOLLOIDS

IF12.4

2018-10-01183

OAAI