Tatdao Paseephol

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

Tatdao Paseephol, Darryl M. Small, Frank Sherkat · Journal of Texture Studies · 2008 · 234 citations

Food Chemistry, Nutrition, In Vitro Fermentation +14

Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage

Tatdao Paseephol, Frank Sherkat · Journal of Functional Foods · 2009 · 87 citations · Full text

Shelf Life, Food Fermentation, Jerusalem Artichoke Inulins +8

Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology

Tatdao Paseephol, Darryl M. Small, Frank Sherkat · Food Chemistry · 2007 · 74 citations

Process Design, Chemical Engineering, Process Intensification +8

Chemical Compositions And Physico-Chemical Properties Of Malted Sorghum Flour And Characteristics Of Gluten Free Bread

N. Phattanakulkaewmorie, Tatdao Paseephol, Anuchita Moongngarm · Zenodo (CERN European Organization for Nuclear Research) · 2011 · 51 citations · Full text

Lactulose production from milk concentration permeate using calcium carbonate-based catalysts

Tatdao Paseephol, Darryl M. Small, Frank Sherkat · Food Chemistry · 2008 · 50 citations

Chemical Engineering, Engineering, Biochemical Engineering +5