Jiratthitikan Sriprablom

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

Jiratthitikan Sriprablom, Pairoj Luangpituksa, Jirarut Wongkongkatep et al. · Journal of Food Engineering · 2018 · 176 citations

O/w Emulsions, Rheology, Food Engineering +5

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

Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Jiratthitikan Sriprablom et al. · Carbohydrate Polymers · 2023 · 76 citations

Food Chemistry, Health Sciences, Food Analysis +5

Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders

Jiratthitikan Sriprablom, Sangvorn Kitthawee, Manop Suphantharika · Journal of Food Measurement & Characterization · 2022 · 53 citations

Food Chemistry, Health Sciences, Food Physic +8

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

Jiratthitikan Sriprablom, Pimteera Tatikunakorn, Pantira Lerdpriyanun et al. · Food Research International · 2022 · 36 citations

Food Chemistry, Engineering, Biochemistry +11

Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour

Piyada Achayuthakan, Rungtiwa Wongsagonsup, Jiratthitikan Sriprablom et al. · Polymers · 2023 · 23 citations · Full text