Pariya Thanatuksorn - Concepedia

Author

Pariya Thanatuksorn

Tokyo University of Marine Science and Technology

Also Known As

P. THANATUKSORN, P. Thanatuksorn, Pariya THANATUKSORN, Pariya Thanatuksorn

Publications

319

Citations

H-Index

Concepts

All Affiliations

Tokyo University of Marine Science and Technology Tokyo University of Technology Chulalongkorn University Hiroshima University

About

Pariya Thanatuksorn is an author at Tokyo University of Marine Science and Technology specializing in health sciences, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	124
2	Engineering	3	3	158
3	Materials Science	2	2	126
4	Public Health	1	1	38
5	Mechanical Engineering	1	1	41

Pariya Thanatuksorn

Publications

305

Citations

H-Index

Page 1

	Year	Citations
Effects of moisture content, molecular weight, and crystallinity on the glass transition temperature of inulin Kiyoshi Kawai, Ken Fukami, Pariya Thanatuksorn, Carbohydrate Polymers Materials ScienceGlass-ceramicEngineeringMoisture ContentGlass Transition	2010	85
Characterization of deep‐fat frying in a wheat flour–water mixture model using a state diagram Pariya Thanatuksorn, Kazuhito Kajiwara, Toru Suzuki Journal of the Science of Food and Agriculture	2007	42
Effects of ball‐milling on the glass transition of wheat flour constituents Pariya Thanatuksorn, Kiyoshi Kawai, Kazuhito Kajiwara, Journal of the Science of Food and Agriculture Materials ScienceFood ChemistryEngineeringGlass TransitionWheat Flour	2008	41
Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry Pariya Thanatuksorn, Kiyoshi Kawai, Makoto Hayakawa, LWT Food ChemistryNutritionOral BioavailabilityCoenzyme Q10Food Analysis	2008	38
Effect of surface roughness on post‐frying oil absorption in wheat flour and water food model Pariya Thanatuksorn, Chidphong Pradistsuwana, Pantipa Jantawat, Journal of the Science of Food and Agriculture Food ChemistryEngineeringFluid PropertiesSurface RoughnessWheat Flour	2005	32
Freeze–thaw behaviour of aqueous glucose solutions—the crystallisation of cubic ice Pariya Thanatuksorn, Kazuhito Kajiwara, Norio Murase, Physical Chemistry Chemical Physics	2008	22
Characteristics and oil absorption in deep‐fat fried batter prepared from ball‐milled wheat flour Pariya Thanatuksorn, Kazuhito Kajiwara, Toru Suzuki Journal of the Science of Food and Agriculture	2009	16
Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb Tomochika Sogabe, Rika Kobayashi, Pariya Thanatuksorn, Journal of Texture Studies	2021	16
Oil Absorption and Drying in the Deep Fat Frying Process of Wheat Flour-Water Mixture, from Batter to Dough Pariya Thanatuksorn, Chidphong Pradistsuwana, Pantipa Jantawat, Japan Journal of Food Engineering Food ChemistryFood PhysicFood BiophysicsWheat Flour-water MixtureFood Engineering	2005	13

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