The role of herbal teas in reducing the starch digestibility of cooked rice (Oryza sativa L.): An in vitro co-digestion study by Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao

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Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study by Gunthawan Apinanthanuwong, Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao

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Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates by Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, Arlee Tamman, Natthawuddhi Donlao, Ling-Zhi Cheong, Worawan Panpipat

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Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute by Siriluck Surin, Paponpat Pattarathitiwat, Suphat Phongthai, Natthawuddhi Donlao, Passakorn Kingwascharapong, Ekasit Onsaard, Sungkwon Park, Wanli Zhang, Utthapon Issara

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Nutritional Profiles of <i>Yoom Noon</i> Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice by Pijug Summpunn, Nattharika Deh-ae, Worawan Panpipat, Supranee Manurakchinakorn, Phuangthip Bhoopong, Natthawuddhi Donlao, Saroat Rawdkuen, Kalidas Shetty, Manat Chaijan

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White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder by Thiraphong Aumasa, Gunthawan Apinanthanuwong, Jaspreet Singh, Lovedeep Kaur, Jinhu Tian, Suphat Phongthai, Yardfon Tanongkankit, Utthapon Issara, Yukiharu Ogawa, Natthawuddhi Donlao

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