Sukanya Thuengtung

Impact of food structure and cell matrix on digestibility of plant-based food

Yukiharu Ogawa, Natthawuddhi Donlao, Sukanya Thuengtung et al. · Current Opinion in Food Science · 2018 · 67 citations

Nutrition, Engineering, Cell Matrix +9

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Sukanya Thuengtung, Yukiharu Ogawa · Food Science & Nutrition · 2020 · 47 citations · Full text

In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice

Sukanya Thuengtung, Chutamat Niwat, Masatsugu Tamura et al. · Food Bioscience · 2017 · 37 citations

Food Chemistry, Agricultural Chemistry, In Vitro Fermentation +6

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Sukanya Thuengtung, Yoshitaka Matsushita, Yukiharu Ogawa · Journal of Food Process Engineering · 2019 · 29 citations

Food Chemistry, Starch Fractions, Health Sciences +11

Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice

Sukanya Thuengtung, Sunantha Ketnawa, Yichen Ding et al. · Food Hydrocolloids for Health · 2023 · 12 citations · Full text