Utai Klinkesorn - Concepedia

Author

Utai Klinkesorn

Kasetsart University ORCID

Also Known As

U KLINKESORN, Utai KLINKESORN, Utai Klinkesorn

Publications

Citations

H-Index

Concepts

All Affiliations

Kasetsart University University of Massachusetts Amherst Prince of Songkla University Tokyo University of Marine Science and Technology Universiti Putra Malaysia

About

Utai Klinkesorn is an author at Kasetsart University specializing in food engineering, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	704
2	Health Sciences	8	8	463
3	Medicine	1	1	37
4	Natural Sciences	1	1	21
5	Public Health	1	1	16

Utai Klinkesorn

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
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
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
The Role of Chitosan in Emulsion Formation and Stabilization Utai Klinkesorn Food Reviews International Food ColloidEmulsion FormationEmulsion StabilizerBasic PrinciplesMicro-encapsulation	2013	163
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
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
Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan (Nephelium lappaceum L.) kernel fat Pimchanok Witayaudom, Utai Klinkesorn Journal of Colloid and Interface Science Lipid PreparationSolidification TemperatureSurfactant ConcentrationKernel FatChemistry	2017	120
Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions Utai Klinkesorn, David Julian McClements Food Chemistry Food ChemistryFood ColloidEngineeringBiochemistryBiochemical Engineering	2008	101
Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction Wanrada Sirisompong, Wannee Jirapakkul, Utai Klinkesorn LWT Lipid AnalysisEngineeringHexane ExtractionResponse Surface OptimizationBioanalysis	2011	79
Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan Utai Klinkesorn, David Julian McClements Food Biophysics Food ColloidEngineeringBiochemistryBiochemical EngineeringBiotechnology	2010	69

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