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Publications by Nataricha Phisarnchananan
Whey Protein Microgel Particles as Stabilizers of Waxy Corn Starch + Locust Bean Gum Water-In-Water Emulsions
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
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Preparation of Chitosan/Gum Arabic Nanoparticles and Their Use as Novel Stabilizers in Oil/Water Pickering Emulsions
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Organic Chemistry
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Ethyl Cellulose Nanodispersions as Stabilizers for Oil in Water Pickering Emulsions
Scientific Reports
Multidisciplinary
Interfacial Structures of Droplet-Stabilized Emulsions Formed With Whey Protein Microgel Particles as Revealed by Small- And Ultra-Small-Angle Neutron Scattering
Electrospinning of Guar Gum/Corn Starch Blends
SOJ Materials Science & Engineering
Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
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Food Science
Manufacturing Engineering
Influence of the Molecular Weight of Carboxymethylcellulose on Properties and Stability of Whey Protein-Stabilized Oil-In-Water Emulsions
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
The Viscosity Behaviour of PEGylated Locust Bean Gum/Rosin Ester Polymeric Nanoparticles
Discussion of Agglomeration Mechanisms Between Hydrate Particles in Water in Oil Emulsions
Oil and Gas Science and Technology
Fuel Technology
Power Technology
Chemical Engineering
Energy Engineering
Effects of the Noncyclic Cyanamides on the Gelatinization of Waxy Corn Starch.
NIPPON KAGAKU KAISHI
