Parichat Hongsprabhas

Author

Kasetsart University ORCID

Also Known As

P HONGSPRABHAS, P Hongsprabhas, P. HONGSPRABHAS, P. Hongsprabhas, Parichat Hongsprabhas, Pranithi Hongsprabhas

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Kasetsart University University of Guelph Khon Kaen University National Center for Genetic Engineering and Biotechnology King Mongkut's University of Technology Thonburi

About

Parichat Hongsprabhas is an author at Kasetsart University specializing in biochemistry, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	14	17	572
2	Health Sciences	13	14	370
3	Engineering	9	10	344
4	Natural Sciences	9	9	342
5	Medicine	5	5	155

Parichat Hongsprabhas

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Protein and Salt Effects on Ca <sup>2+</sup> ‐Induced Cold Gelation of Whey Protein Isolate Parichat Hongsprabhas, Shai Barbut Journal of Food Science	1997	123
Effect of storage proteins on pasting properties and microstructure of Thai rice Teerarat Likitwattanasade, Parichat Hongsprabhas Food Research International Food MicrostructureSeed StorageFood EngineeringGrain QualityThai Rice	2010	89
The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca++ Parichat Hongsprabhas, Shai Barbut, A.G. Marangoni LWT Protein ChemistryBiopolymer GelBiochemistryProtein FoldingNatural Sciences	1999	59
Ca2+-Induced cold gelation of whey protein isolate: effect of two-stage gelation Parichat Hongsprabhas, Shai Barbut Food Research International Whey Protein IsolateEngineeringBiochemistryProtein FoldingTwo-stage Gelation	1997	53
Structure-forming processes in Ca2+-induced whey protein isolate cold gelation Parichat Hongsprabhas, Shai Barbut International Dairy Journal Protein ChemistryBiochemistryProtein FoldingNatural SciencesProtein Engineering	1997	52
Architectural changes of heated mungbean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope Parichat Hongsprabhas, Kamolwan Israkarn, Chantana Rattanawattanaprakit Carbohydrate Polymers Cassava Starch GranulesFood MicrostructureHeated MungbeanArchitectural ChangesPolysaccharide	2006	51
Ca2+ -induced gelation of whey protein isolate: effects of pre-heating Parichat Hongsprabhas, Shai Barbut Food Research International Food ChemistryWhey Protein IsolateBiochemistryProtein FoldingNatural Sciences	1996	51
Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules Kamolwan Israkarn, Nantarat Na Nakornpanom, Parichat Hongsprabhas Carbohydrate Polymers Food ChemistryEngineeringBiochemistryCassava Starch GranulesFunctional Property	2014	47
Effect of pre-heated whey protein level and salt on texture development of poultry meat batters Parichat Hongsprabhas, Shai Barbut Food Research International NutritionPre-heated WheyTexture DevelopmentAnimal NutritionFood Texture	1999	46
Effect of Gelation Temperature on Ca2+-Induced Gelation of Whey Protein Isolate Parichat Hongsprabhas, Shai Barbut LWT Ca2+-induced GelationWhey Protein IsolateEngineeringBiochemistryProtein Folding	1997	44

Page 1