Nopparat Cheetangdee

Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil‐in‐water emulsion

Nopparat Cheetangdee, Soottawat Benjakul · Journal of the Science of Food and Agriculture · 2014 · 50 citations

Bovine Serum Albumin-Sugar Conjugates through the Maillard Reaction: Effects on Interfacial Behavior and Emulsifying Ability

Jongjit Rangsansarid, Nopparat Cheetangdee, Naomi Kinoshita et al. · Journal of Oleo Science · 2008 · 26 citations · Full text

Food Colloid, Nutrition, Glycobiology +20

Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions

Sunsanee Udomrati, Nopparat Cheetangdee, Shoichi Gohtani et al. · Food Science and Biotechnology · 2019 · 26 citations · Full text

Food Colloid, Tween 80, Emulsion Stabilization Mechanism +3

Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate

Nopparat Cheetangdee · Agriculture and Natural Resources · 2017 · 23 citations · Full text

Fish Proteins, Nutrition, Soy Protein Isolate +13

Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage

Nopparat Cheetangdee · Journal of Food Science and Technology · 2017 · 19 citations · Full text

Fish Protein Isolate, Animal Nutrition, Partial Replacement +8