U. Uthumporn - Concepedia

Concepedia

Author

U. Uthumporn

Universiti Sains Malaysia ORCID

Also Known As

Alias A. Karim, Nor Shariffa Yussof, U Uthumporn, U Utra, U. Uthumporn, UTHUMPORN, U., Uthumporn U., Uthumporn Utra, Uthumporn Utra @ Sapina Abdullah, Utra Uthumporn

54

Publications

1.4K

Citations

20

H-Index

49

Concepts

All Affiliations

Universiti Sains Malaysia Universiti Putra Malaysia Hospital Universiti Sains Malaysia Yeungnam University

UU

About

U. Uthumporn is an author at Universiti Sains Malaysia specializing in food chemistry, engineering, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	707
2	Health Sciences	8	8	356
3	Biochemistry	5	5	418
4	Biomolecular Engineering	4	4	347
5	Medicine	3	3	116

U. Uthumporn

×

28

Publications

1.2K

Citations

18

H-Index

	Year	Citations
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes U. Uthumporn, I.S.M. Zaidul, A.A. Karim Food and Bioproducts Processing EngineeringBiochemistrySub-gelatinization TemperatureBiochemical EngineeringBiotechnology	2009	207
Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method Sin Neen Liew, U. Uthumporn, Abdul Karim Alias, LWT Food ChemistryChemical EngineeringEngineeringAntibacterial PropertiesGreen Chemistry	2020	118
Advancements in Adsorption Techniques for Sustainable Water Purification: A Focus on Lead Removal Amal M. Badran, U. Uthumporn, Nor Shariffa Yussof, Separations EngineeringGreen ChemistryChemistryMineral ProcessingWastewater Treatment	2023	114
Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains Wee Yin Koh, U. Uthumporn, Rosma Ahmad, Food Science and Biotechnology Water Kefir GrainsProbioticProbiotic PotentialFood FermentationBiochemistry	2018	71
Effect extraction temperature on the emulsifying properties of gelatin from black tilapia (Oreochromis mossambicus) skin Chek-Chuan Tan, A.A. Karim, U. Uthumporn, Food Hydrocolloids Food ChemistryFood ColloidOreochromis MossambicusMicroemulsionFood Engineering	2020	63
The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch Wah-Kang Chong, U. Uthumporn, A.A. Karim, LWT EngineeringPeak ViscosityFood ChemistryAgricultural ChemistryChemical Engineering	2012	60
Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution U. Uthumporn, W.L. Woo, A.Y. Tajul, CyTA - Journal of Food Food ChemistryNutritionNutritional EvaluationFood Bioactive CompoundFood Composition	2014	60
Hydrolysis of Native and Heat-Treated Starches at Sub-Gelatinization Temperature Using Granular Starch Hydrolyzing Enzyme U. Uthumporn, Y.N. Shariffa, A.A. Karim Applied Biochemistry and Biotechnology Food ChemistryEngineeringBiochemistryBiochemical EngineeringBiotechnology	2011	56
Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization Y.N. Shariffa, Tai Boon Tan, U. Uthumporn, Food Research International Materials ScienceHigh Pressure HomogenizationEngineeringNanomaterialsMaterials Fabrication	2017	48
Physicochemical Properties Of Starch From Sago (<i>Metroxylon Sagu</i>) Palm Grown In Mineral Soil At Different Growth Stages U. Uthumporn, Nurin Nisa Wahidah, A.A. Karim IOP Conference Series Materials Science and Engineering Food ChemistryAgricultural ChemistryStarch From SagoBotanyMineral Soil	2014	45

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