All Stories

  1. Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion

    Article • Journal of the Science of Food and Agriculture, August 2014, Wiley

    Dr Nopparat Cheetangdee

  2. Emulsifying activity of bovine β-lactoglobulin conjugated with hexoses through the Maillard reaction

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, May 2014, Elsevier

    Dr Nopparat Cheetangdee

  3. Effects of Rice Bran Protein Hydrolysates on the Physicochemical Stability of Oil-in-Water Emulsions

    Article • Journal of Oleo Science, January 2014, Japan Oil Chemists' Society

    Dr Nopparat Cheetangdee

  4. Protein stabilized oil-in-water emulsions modified by uniformity of size by premix membrane extrusion and their colloidal stability

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, June 2012, Elsevier

    Dr Nopparat Cheetangdee

  5. The Coalescence Stability of Protein-stabilized Emulsions Estimated by Analytical Photo-centrifugation

    Article • Journal of Oleo Science, January 2011, Japan Oil Chemists' Society

    Dr Nopparat Cheetangdee

  6. Lipase-Catalyzed Synthesis of d-Psicose Fatty Acid Diesters and their Emulsification Activities

    Article • Journal of the American Oil Chemists Society, June 2008, Wiley

    Dr Nopparat Cheetangdee

  7. Bovine Serum Albumin-Sugar Conjugates through the Maillard Reaction: Effects on Interfacial Behavior and Emulsifying Ability

    Article • Journal of Oleo Science, January 2008, Japan Oil Chemists' Society

    Dr Nopparat Cheetangdee