| Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase S Udomrati, S Ikeda, S Gohtani Journal of Food Engineering 116 (1), 170-175, 2013 | 42 | 2013 |
| Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities R Prapun, N Cheetangdee, S Udomrati International Food Research Journal 23 (5), 2117, 2016 | 35 | 2016 |
| Enzymatic esterification of tapioca maltodextrin fatty acid ester S Udomrati, S Gohtani Carbohydrate polymers 99, 379-384, 2014 | 35 | 2014 |
| The effect of tapioca maltodextrins on the stability of oil‐in‐water emulsions S Udomrati, S Ikeda, S Gohtani Starch‐Stärke 63 (6), 347-353, 2011 | 32 | 2011 |
| Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions S Udomrati, S Gohtani Food Hydrocolloids 44, 23-31, 2015 | 26 | 2015 |
| Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions S Udomrati, N Khalid, S Gohtani, M Nakajima, MA Neves, K Uemura, ... Carbohydrate polymers 143, 44-50, 2016 | 24 | 2016 |
| Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions S Udomrati, N Cheetangdee, S Gohtani, V Surojanametakul, S Klongdee Food Science and Biotechnology 29, 387-392, 2020 | 21 | 2020 |
| Esterified xylo‐oligosaccharides for stabilization of Tween 80‐stabilized oil‐in‐water emulsions: stabilization mechanism, rheological properties, and stability of emulsions S Udomrati, S Gohtani Journal of the Science of Food and Agriculture 94 (15), 3241-3247, 2014 | 15 | 2014 |
| Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility S Udomrati, T Pantoa, S Gohtani, M Nakajima, K Uemura, I Kobayashi Journal of the Science of Food and Agriculture 100 (6), 2473-2481, 2020 | 14 | 2020 |
| Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal … S Udomrati, T Pantoa, S Gohtani, M Nakajima, K Uemura, I Kobayashi International Journal of Food Science & Technology 55 (4), 1437-1447, 2020 | 14 | 2020 |
| Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification S Udomrati, N Khalid, S Gohtani, M Nakajima, K Uemura, I Kobayashi Colloids and Surfaces B: Biointerfaces 148, 333-342, 2016 | 13 | 2016 |
| Enzymatic modification and characterization of xylo-oligosaccharide esters as potential emulsifiers. S Udomrati, S Gohtani International Food Research Journal 22 (2), 2015 | 7 | 2015 |
| Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperature S Charoenrein, S Udomrati International Journal of Food Science 2013 (1), 549192, 2013 | 7 | 2013 |
| Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80‐Stabilized Oil‐in‐water Emulsion S Udomrati, T Pantoa, S Gohtani, M Nakajima, K Uemura, I Kobayashi European Journal of Lipid Science and Technology 122 (12), 2000066, 2020 | 6 | 2020 |
| Surface‐Active Properties and Anti‐Microbial Activities of Esterified Maltodextrins T Pantoa, S Shompoosang, T Ploypetchara, S Gohtani, S Udomrati Starch‐Stärke 71 (7-8), 1800265, 2019 | 6 | 2019 |
| different milling methods: physicochemical, pasting and textural properties of rice Flours S Udomrati, P Tungtrakul, N Lowithun, D Thirathumt Pakistan Journal of Nutrition 19 (5), 253-265, 2020 | 5 | 2020 |
| Rheological properties of pastes and gels of rice flour with varied amylose contents S Udomrati, P Tungtrakul, N Lowithun, D Thirathumthavorn Science, Engineering and Health Studies, 22030007-22030007, 2022 | 4 | 2022 |
| Surface modification of okara cellulose crystals with phenolic acids to prepare multifunction emulsifier with antioxidant capacity and lipolysis retardation effect N Prabsangob, S Hangsalad, S Udomrati Foods 13 (2), 184, 2024 | 3 | 2024 |
| Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch V Surojanametakul, P Satmalee, D Thirathumthavorn, S Udomrati Journal of Food Measurement and Characterization 17 (2), 1862-1876, 2023 | 3 | 2023 |
| Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise N Prabsangob, S Udomrati Future Foods 9, 100298, 2024 | 2 | 2024 |