Parita Thanasukarn

Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

Parita Thanasukarn, Rungnaphar Pongsawatmanit, David Julian McClements · Food Hydrocolloids · 2004 · 177 citations

Food Colloid, Emulsifier Type, Heavy Oil Recovery +5

Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate

Parita Thanasukarn, Rungnaphar Pongsawatmanit, David Julian McClements · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2004 · 118 citations

Food Chemistry, Whey Protein Isolate, Engineering +8

Utilization of layer-by-layer interfacial deposition technique to improve freeze–thaw stability of oil-in-water emulsions

Parita Thanasukarn, Rungnaphar Pongsawatmanit, David Julian McClements · Food Research International · 2006 · 93 citations

Engineering, Freeze–thaw Stability, Microemulsion +4

Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by a Nonionic Surfactant

Parita Thanasukarn, Rungnaphar Pongsawatmanit, David Julian McClements · Journal of Agricultural and Food Chemistry · 2006 · 42 citations

Food Chemistry, Sodium Chloride, Chemical Engineering +15

Effect of Sucrose on RVA Viscosity Parameters, Water Activity and Freezable Water Fraction of Cassava Starch Suspensions

Rungnaphar Pongsawatmanit, Parita Thanasukarn, Shinya Ikeda · 2002 · 27 citations

Engineering, Cassava Starch Suspensions, Food Analysis +16