Masubon Thongngam

Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels

Sanguansri Charoenrein, Orawan Tatirat, Kategunya Rengsutthi et al. · Carbohydrate Polymers · 2010 · 198 citations

Food Chemistry, Konjac Glucomannan, Edible Packaging +4

Influence of pH, Ionic Strength, and Temperature on Self-Association and Interactions of Sodium Dodecyl Sulfate in the Absence and Presence of Chitosan

Masubon Thongngam, David Julian McClements · Langmuir · 2004 · 152 citations

Characterization of Interactions between Chitosan and an Anionic Surfactant

Masubon Thongngam, David Julian McClements · Journal of Agricultural and Food Chemistry · 2004 · 140 citations

Isothermal titration calorimetry study of the interactions between chitosan and a bile salt (sodium taurocholate)

Masubon Thongngam, David Julian McClements · Food Hydrocolloids · 2004 · 97 citations

Food Chemistry, Engineering, Biochemistry +9

Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet

Wanwanut Limpimwong, Thanutchaporn Kumrungsee, Norihisa Katô et al. · Journal of Functional Foods · 2017 · 93 citations · Full text

Nutrition, Potential Margarine Replacement, Lipid Nutrition +5