Piyada Achayuthakan

Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

Piyada Achayuthakan, Manop Suphantharika · Carbohydrate Polymers · 2007 · 303 citations

Food Chemistry, Waxy Corn Starch, Guar Gum +1

Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts

Yuvaret Viturawong, Piyada Achayuthakan, Manop Suphantharika · Food Chemistry · 2008 · 173 citations

Food Chemistry, Biomanufacturing, Different Salts +5

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

Tom Brenner, Zheng Wang, Piyada Achayuthakan et al. · Carbohydrate Polymers · 2013 · 60 citations

Food Chemistry, Polysaccharide, Biopolymer Gel +1

Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starches

Piyada Achayuthakan, Manop Suphantharika, M.A. Rao · Carbohydrate Polymers · 2006 · 50 citations

Food Chemistry, Different Starches, Xanthan Concentration +9

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. <scp>II</scp>. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

Tom Brenner, Fumiyo Hayakawa, Sayaka Ishihara et al. · Journal of Texture Studies · 2013 · 24 citations

Engineering, Mechanical Engineering, Mixed Polysaccharide Gels +20