Concepedia

Ratjika Chanamai

RC

18

Publications

1.5K

Citations

16

H-Index

1998

Active since

Affiliations

University of Massachusetts Amherst(Current)

Ratjika Chanamai is an author at University of Massachusetts Amherst specializing in engineering, rheology, and ultrasound.

Top concepts

EngineeringRheologyUltrasoundFood EngineeringMechanical EngineeringSoft MatterFood ChemistryHealthBiophysicsMultiphase Flow

Publications per year

1998–2002

18

Publications

18

Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl <sub>2</sub> and Temperature

Ratjika Chanamai, David Julian McClements · Journal of Food Science · 2002 · 256 citations

Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration

Ratjika Chanamai, David Julian McClements · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2000 · 231 citations

Droplet Size, Rheology, Rheology Control +2

Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch

Ratjika Chanamai, David Julian McClements · Journal of Food Science · 2001 · 184 citations · Full text

Food Chemistry, Beverage Emulsions, Droplet Size +15

Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions

Asylbek Kulmyrzaev, Ratjika Chanamai, David Julian McClements · Food Research International · 2000 · 124 citations

Food Chemistry, Food Colloid, Health Sciences +6

Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions

Ratjika Chanamai, David Julian McClements · Journal of Colloid and Interface Science · 2000 · 117 citations

Food Colloid, Engineering, Polymer Science +2

Rows per page

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