Tharalinee Ua-Arak

Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Ashok K. Shrestha, Tharalinee Ua-Arak, Benu Adhikari et al. · International Journal of Food Properties · 2007 · 196 citations

Food Colloid, Food Packaging, Engineering +19

Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads

Tharalinee Ua-Arak, Frank Jakob, Rudi F. Vogel · Food Microbiology · 2017 · 79 citations

Food Chemistry, Food Fermentation, Food Microbiology +6

Fermentation pH Modulates the Size Distributions and Functional Properties of Gluconobacter albidus TMW 2.1191 Levan

Tharalinee Ua-Arak, Frank Jakob, Rudi F. Vogel · Frontiers in Microbiology · 2017 · 52 citations · Full text

Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs

Tharalinee Ua-Arak, Frank Jakob, Rudi F. Vogel · International Journal of Food Microbiology · 2016 · 43 citations

Food Chemistry, Acetic Acid Bacteria, Exopolysaccharide Production +8

Functional properties of water kefiran and its use as a hydrocolloid in baking

Maria Hermann, Kerstin Kronseder, Jennifer Sorgend et al. · European Food Research and Technology · 2015 · 12 citations

Functional Properties, Engineering, Environmental Engineering +5