| 1 |
Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration
Chuesiang P, Siripatrawan U, Sanguandeekul R, McLandsborough L, McClements DJ
Journal of Colloid and Interface Science, 514, 208, 2018 |
| 2 |
A combined method implementing both xenon hydrate formation and the freezing process for the preservation of barley as a simulated food
Arunyanart T, Siripatrawan U, Takeya S, Noritake H, Makino Y, Oshita S
Journal of Food Engineering, 165, 104, 2015 |
| 3 |
Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system
Phimolsiripol Y, Siripatrawan U, Henry CJK
Journal of Food Engineering, 105(3), 557, 2011 |
| 4 |
Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions
Phimolsiripol Y, Siripatrawan U, Cleland DJ
Journal of Food Engineering, 106(2), 134, 2011 |
| 5 |
Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality
Phimolsiripol Y, Siripatrawan U, Tulyathan V, Cleland DJ
Journal of Food Engineering, 84(1), 48, 2008 |
