Gerry Renaldi

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Gerry Renaldi · Heliyon · 2021 · 47 citations · Full text

Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Thanyapohn Supawan et al. · Food Hydrocolloids · 2021 · 45 citations

Food Colloid, Engineering, Reduced-fat Ice Cream +6

Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability

Gerry Renaldi, Kanthaporn Junsara, Taruedee Jannu et al. · International Journal of Gastronomy and Food Science · 2022 · 36 citations

Food Chemistry, Consumer Acceptability, Sensory Qualities +1

Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties

Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn et al. · Food Chemistry Advances · 2022 · 21 citations · Full text

Influence of three drying methods on physicochemical properties of okra (<i>Abelmoschus esculentus</i>L.) powder

Rajnibhas Sukeaw Samakradhamrongthai, Nutthamon Nortuy, Taruedee Jannu et al. · Journal of Food Processing and Preservation · 2022 · 17 citations

Food Chemistry, Engineering, Health Sciences +14