Enrichment of vitamin E in palm fatty acid distillate using sequential-cooling urea–fatty acid complexation by Nanthina Damrongwattanakool, Patcharin Raviyan

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Modifying the properties of whey protein isolate edible film by incorporating palm oil and glycerol by Vachiraya Liaotrakoon, Patcharin Raviyan

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Processing of red palm oil by modified acid degumming method by Jeerapong Rakprasoot, Autchara Tiampakdee, Patcharin Raviyan

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Properties of healthy oil formulated from red palm, rice bran and sesame oils by Mayuree Chompoo, Nanthina Damrongwattanakool, Patcharin Raviyan

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Concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of Asian catfish oil by urea complexation: optimization of reaction conditions by Pornpisanu Thammapat, Sirithon Siriamornpun, Patcharin Raviyan

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Effect of chemical degumming process on physicochemical properties of red palm oil by Mayuree Chompoo, Nanthina Damrongwattanakool, Patcharin Raviyan

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Galangal extract of an antimicrobial model for predicting the reduction in histamine concentration in minced pork by Sukhuntha Osiriphun, Pornchai Rachtanapun, Patcharin Raviyan

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