Manop Suphantharika - Concepedia

Author

Manop Suphantharika

Mahidol University ORCID

Also Known As

M SUPHANTHARIKA, M Suphantharika, M. Suphantharika, Manop Suphantharika, Suphantharika, Manop

104

Publications

Citations

H-Index

Concepts

All Affiliations

Mahidol University Kanchanaburi Rajabhat University National Center for Genetic Engineering and Biotechnology University of Massachusetts Amherst Chulalongkorn University

About

Manop Suphantharika is an author at Mahidol University specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	29	3.4K
2	Engineering	23	34	3.2K
3	Biochemistry	11	11	1K
4	Medicine	8	8	265
5	Natural Sciences	3	3	354

Manop Suphantharika

Publications

6.8K

Citations

H-Index

Page 1

	Year	Citations
Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration Nakarin Jinapong, Manop Suphantharika, Pimon Jamnong Journal of Food Engineering BiomanufacturingSpray DryingInstant Soymilk PowdersEngineeringAgricultural Economics	2007	738
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum Montri Chaisawang, Manop Suphantharika Food Hydrocolloids Food ChemistryGuar GumFood PhysicAnionic Tapioca StarchesPolysaccharide	2005	321
Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum Piyada Achayuthakan, Manop Suphantharika Carbohydrate Polymers Food ChemistryWaxy Corn StarchGuar GumXanthan Gum	2007	303
Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases Suthasinee Nilsang, Sittiwat Lertsiri, Manop Suphantharika, Journal of Food Engineering Commercial ProteasesBiomanufacturingEngineeringBiochemistryNatural Sciences	2004	301
β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise Supachai Worrasinchai, Manop Suphantharika, Surinya Pinjai, Food Hydrocolloids Food ChemistryBiosynthesisBiomanufacturingFood FermentationBiochemistry	2005	259
Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility Thunnalin Winuprasith, Piyachai Khomein, Wiphada Mitbumrung, Food Hydrocolloids Food ColloidEngineeringVitamin D3BiotechnologyNanofibrillated Mangosteen Cellulose	2018	248
Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer Thunnalin Winuprasith, Manop Suphantharika Food Hydrocolloids Food ChemistryGarcinia Mangostana L.Emulsion StabilizerBiotechnologyBio-based Material	2013	212
Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind Thunnalin Winuprasith, Manop Suphantharika Food Hydrocolloids Food ChemistryFood ColloidBiomanufacturingBiochemical EngineeringOil-in-water Emulsions	2014	210
Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch Montri Chaisawang, Manop Suphantharika Carbohydrate Polymers Food ChemistryGuar GumFood PhysicRheological PropertiesPolysaccharide	2005	190
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum Jiratthitikan Sriprablom, Pairoj Luangpituksa, Jirarut Wongkongkatep, Journal of Food Engineering O/w EmulsionsRheologyFood EngineeringFood ProcessingIonic Strength	2018	176

Page 1