Pavinee Chinachoti - Concepedia

Author

Pavinee Chinachoti

Also Known As

Chinachoti P., Chinachoti Pavinee, P CHINACHOTI, P Chinachoti, P. CHINACHOTI, P. Chinachoti, PAVINEE CHINACHOTI, Pavinee Chinachoti

107

Publications

4.7K

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst Mahidol University Urbana University Kasetsart University Prince of Songkla University

About

Pavinee Chinachoti is an author at University of Massachusetts Amherst specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	28	39	2.5K
2	Health Sciences	24	27	1.7K
3	Medicine	10	10	479
4	Natural Sciences	4	4	165
5	Public Health	2	2	84

Pavinee Chinachoti

Publications

4.4K

Citations

H-Index

Page 1

	Year	Citations
Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond, Starch - Stärke Food ChemistryBiomanufacturingEngineeringIn Vitro FermentationRice Flour	2003	265
Moisture Redistribution and Phase Transitions During Bread Staling Moo‐Yeol Baik, Pavinee Chinachoti Cereal Chemistry EngineeringDesiccationMoisture ContentFood PhysicFood Microstructure	2000	229
Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Food Research International Materials ScienceChemical EngineeringElectrostatic Layer-by-layer DepositionEngineeringPolymer Membrane	2005	212
A study of ordered structure in acid-modified tapioca starch by C CP/MAS solid-state NMR Napaporn Atichokudomchai, Saiyavit Varavinit, Pavinee Chinachoti Carbohydrate Polymers Chemical EngineeringEngineeringOrdered StructureChemistrySolution Nmr Spectroscopy	2004	188
Stability and rheology of corn oil-in-water emulsions containing maltodextrin Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Food Research International Food ChemistryFood ColloidEmulsionRheologyFood Engineering	2004	182
Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Journal of Agricultural and Food Chemistry	2005	162
Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Journal of Agricultural and Food Chemistry	2005	152
Thermomechanical Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and Sorbitol George Cherian, Aristippos Gennadios, Curtis L. Weller, Insecta mundi	1995	152
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil Moo‐Yeol Baik, E. L. Suhendro, W. W. Nawar, Journal of the American Oil Chemists Society Food ChemistrySurface FatFood Bioactive CompoundBiochemistryMicorencapsulation Process	2004	150
Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Food Hydrocolloids Materials ScienceChemical EngineeringElectrostatic Layer-by-layer DepositionEngineeringMembrane Formation	2005	128

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