Pairoj Luangpituksa

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 et al. · Journal of Food Engineering · 2018 · 176 citations

O/w Emulsions, Rheology, Food Engineering +5

Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores

T. Prakongpan, Anadi Nitithamyong, Pairoj Luangpituksa · Journal of Food Science · 2002 · 88 citations

Nutrition, Food Analysis, Agricultural Economics +16

Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

Natthaporn Phonsatta, Pawinee Deetae, Pairoj Luangpituksa et al. · Journal of Agricultural and Food Chemistry · 2017 · 82 citations

Nutraceutical Ingredient, Food Analysis, Different Food Matrices +16

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Kasarin Tiansawang, Pairoj Luangpituksa, Warunee Varanyanond et al. · Food Science and Technology · 2016 · 72 citations · Full text

Food Chemistry, Nutrition, Food Function +15

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

Jukkrapong Pinyo, Pairoj Luangpituksa, Manop Suphantharika et al. · Starch - Stärke · 2017 · 19 citations

Food Chemistry, Solvent Extraction, Biomanufacturing +15