Ratchanee Charoen

Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil‐in‐Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud et al. · Journal of Food Science · 2011 · 204 citations · Full text

Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers

Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud et al. · Food Chemistry · 2011 · 69 citations

Chemical Engineering, Engineering, Biopolymer Emulsifiers +6

Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum

Wanticha Savedboworn, Kotchakorn Teawsomboonkit, Supanida Surichay et al. · Food Science and Biotechnology · 2018 · 64 citations · Full text

Probiotic, Microbial Inactivation, Storage Stability +9

Development of Antioxidant Gummy Jelly Candy Supplemented with Psidium guajava Leaf Extract

Ratchanee Charoen, Wanticha Savedboworn, Samart Phuditcharnchnakun et al. · KMUTNB International Journal of Applied Science and Technology · 2015 · 52 citations

Food Chemistry, Nutrition, Food Bioactive Compound +10

Co-encapsulation efficiency of silk sericin-alginate-prebiotics and the effectiveness of silk sericin coating layer on the survival of probiotic Lactobacillus casei

Patchanok Apiwattanasiri, Ratchanee Charoen, Sriwiang Rittisak et al. · Food Bioscience · 2022 · 32 citations

Probiotic, Biomanufacturing, Edible Packaging +6