Classification of rice starch amylose content from rheological changes of starch paste after cold REcrystallization

بواسطة Tuangporn Tukomane, Saiyavit Varavinit
منشور في 2018

Characterization and utilization of acid-modified cross-linked Tapioca starch in pharmaceutical tablets

بواسطة Napaporn Atichokudomchai, Saiyavit Varavinit
منشور في 2018

Influence of octenyl succinate rice starch on rheological properties of gelatinized rice starch before and after retrogradation

بواسطة Tuangporn Tukomane, Saiyavit Varavinit
منشور في 2018

Comparative properties of cakes prepared from rice flour and wheat flour

بواسطة Saiyavit Varavinit, Sujin Shobsngob
منشور في 2018

Structural transformation of sago starch by heat-moisture and osmotic-pressure treatment

بواسطة Chirdchan Pukkahuta, Saiyavit Varavinit
منشور في 2018

Comparative study of pilot scale rice starch production by an alkaline and an enzymatic process

بواسطة Hatairat Puchongkavarin, Saiyavit Varavinit, Wolfgang Bergthaller
منشور في 2018

Effect of osmotic pressure on starch: New method of physical modification of starch

بواسطة Chirdchan Pukkahuta, Sujin Shobsngob, Saiyavit Varavinit
منشور في 2018

A study of ordered structure in acid-modified tapioca starch by¹³C CP/MAS solid-state NMR

بواسطة Napaporn Atichokudomchai, Saiyavit Varavinit, Pavinee Chinachoti
منشور في 2018

Morphological Properties of Acid-modified Tapioca Starch

بواسطة Napaporn Atichokudomchai, Sujin Shobsngob, Saiyavit Varavinit
منشور في 2018

Studies of flavor encapsulation by agents produced from modified sago and tapioca starches

بواسطة Saiyavit Varavinit, Narisa Chaokasem, Sujin Shobsngob
منشور في 2018

Gelatinization transitions of acid-modified tapioca starches by Differential Scanning Calorimetry (DSC)

بواسطة Napaporn Atichokudomchai, Saiyavit Varavinit, Pavinee Chinachoti
منشور في 2018

A study of annealing and freeze-thaw stability of acid-modified tapioca starches by differential scanning calorimetry (DSC)

بواسطة Napaporn Atichokudomchai, Saiyavit Varavinit, Pavinee Chinachoti
منشور في 2018

Influence of Freezing and Thawing Techniques on Stability of Sago and Tapioca Starch Pastes

بواسطة Saiyavit Varavinit, Surangrak Anuntavuttikul, Sujin Shobsngob
منشور في 2018

Relationship of gelatinization and recrystallization of cross-linked rice to glass transition temperature

بواسطة Pathama Chatakanonda, Saiyavit Varavinit, Pavinee Chinachoti
منشور في 2018

Preparation and physicochemical properties of dialdehyde tapioca starch

بواسطة Rungtiwa Wongsagon, Sujin Shobsngob, Saiyavit Varavinit
منشور في 2018

A study of some physicochemical properties of high-crystalline tapioca starch

بواسطة Napaporn Atichokudomchai, Sujin Shobsngob, Pavinee Chinachoti, Saiyavit Varavinit
منشور في 2018

Preparation and characterization of annealed-enzymatically hydrolyzed tapioca starch and the utilization in tableting

بواسطة Tuangporn Tukomane, Prakan Leerapongnun, Sujin Shobsngob, Saiyavit Varavinit
منشور في 2018

Increasing slowly digestible starch content of normal and waxy maize starches and properties of starch products

بواسطة Rungtiwa Wongsagonsup, Saiyavit Varavinit, James N. BeMiller
منشور في 2018

Zeta potential (ζ) and pasting properties of phosphorylated or crosslinked rice starches

بواسطة Rungtiwa Wongsagonsup, Sujin Shobsngob, Bovornlak Oonkhanond, Saiyavit Varavinit
منشور في 2018

Characterization and utilization of acid-modified rice starches for use in pharmaceutical tablet compression

بواسطة Hatairat Puchongkavarin, Wolfgang Bergthaller, Sujin Shobsngob, Saiyavit Varavinit
منشور في 2018