Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise by Nopparat Prabsangob, Sunsanee Udomrati

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Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature by Sanguansri Charoenrein, Sunsanee Udomrati

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Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect by Nopparat Prabsangob, Sasithorn Hangsalad, Sunsanee Udomrati

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Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge by Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul

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Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion by Thidarat Pantoa, Possathorn Pongpaew, Doungjai Thirathumthavorn, Nopparat Prabsangob, Sunsanee Udomrati

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Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate by Doungjai Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, Sunsanee Udomrati

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