Wilailuk Chaiyasit, Ph.D.
Affiliations: | 2007 | Food Science | University of Massachusetts, Amherst, Amherst, MA |
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Parents
Sign in to add mentor| Eric Andrew Decker | grad student | 2007 | U Mass Amherst | |
| (Role of association colloids in bulk oils on lipid oxidation.) | ||||
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Publications
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| Chaiyasit W, Brannan R, Chareonsuk D, et al. (2019) Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens Brazilian Journal of Poultry Science. 21 |
| Charoensuk D, Brannan RG, Chanasattru W, et al. (2018) Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation International Journal of Food Properties. 21: 1633-1645 |
| Alamed J, Chaiyasit W, McClements DJ, et al. (2009) Relationships between free radical scavenging and antioxidant activity in foods. Journal of Agricultural and Food Chemistry. 57: 2969-76 |
| Chaiyasit W, McClements DJ, Weiss J, et al. (2008) Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. Journal of Agricultural and Food Chemistry. 56: 550-6 |
| Chaiyasit W, Elias RJ, McClements DJ, et al. (2007) Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition. 47: 299-317 |
| Chaiyasit W, Stanley CB, Strey HH, et al. (2007) Impact of surface active compounds on iron catalyzed oxidation of methyl linolenate in AOT-water-hexadecane systems Food Biophysics. 2: 57-66 |
| Chaiyasit W, McClements DJ, Decker EA. (2005) The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 53: 4982-8 |
| Richards MP, Chaiyasit W, McClements DJ, et al. (2002) Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 50: 1254-9 |
| Chaiyasit W, Silvestre MP, McClements DJ, et al. (2000) Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 48: 3077-80 |
| Silvestre MP, Chaiyasit W, Brannan RG, et al. (2000) Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 48: 2057-61 |