Sathaporn Srichuwong

Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 412 citations

Food Chemistry, Engineering, Different Botanical Sources +7

Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 340 citations

Starch Structure, Food Biophysics, Polysaccharide +1

Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans

Lisa Lamothe, Sathaporn Srichuwong, Bradley L. Reuhs et al. · Food Chemistry · 2014 · 213 citations

Dietary Fiber, Agricultural Chemistry, Botany +7

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Sathaporn Srichuwong, Delphine Curti, Sean Austin et al. · Food Chemistry · 2017 · 172 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +6

Freeze–thaw stability of starches from different botanical sources: Correlation with structural features

Sathaporn Srichuwong, Naoto Isono, Hongxin Jiang et al. · Carbohydrate Polymers · 2011 · 157 citations

Structural Features, Plant Physiology, Different Botanical Sources +8