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Utai Klinkesorn

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Articles

The composite alginate/malva nut gum emulsion gel: Effect of oil content and application as cream substitute in ice cream

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By Nopparat Prabsangob, Sasithorn Hangsalad, Utai Klinkesorn
| Wiley Online Library Verified
INTRODUCTION There is ongoing interest in the consumption of healthy foods, involving food products with a lower fat content.
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Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound‐, microwave‐, and freeze-thaw‐assisted methods - Phuangjit - Journal of the Science of Food and Agriculture - Wiley Online Library

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By Uraiwun Phuangjit, Utai Klinkesorn, Chin Tan, Wattinee Katekhong
| Wiley Online Library Verified
DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request.
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Controlled release and macrophage polarizing activity of cold-pressed rice bran oil in a niosome system

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By Kwanchanok Hunthayung, Utai Klinkesorn, Parichat Hongsprabhas, Wasaporn Chanput
| Royal Society of Chemistry Verified
Controlled release and macrophage polarizing activity of cold-pressed rice bran oil in a niosome system Kwanchanok Hunthayung,a Utai Klinkesorn,a Parichat Hongsprabhasa and Wasaporn Chanput*a Author affiliations * Corresponding authors a Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyoaw, Chatuchuck, Bangkok 10900, Thailand E-mail: fagiwpc@ku.ac.th Fax: +66 2 562 5021 Abstract Phytosterols, α-tocopherol and γ-oryzanol are...
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