Pavalee Chompoorat, Ph.D.
Affiliations: | 2014 | Food Science | Oklahoma State University, Stillwater, OK, United States |
Area:
Food Science and Technology AgricultureGoogle:
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Parents
Sign in to add mentor| Patricia Rayas-Duarte | grad student | 2014 | Oklahoma State University | |
| (Comparison of gluten viscoelasticity components with traditional dough and baking tests.) | ||||
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| Chompoorat P, Fasasi A, Lavine BK, et al. (2022) Gluten Conformation at Different Temperatures and Additive Treatments. Foods (Basel, Switzerland). 11 |
| Chompoorat P, Kantanet N, Hernández Estrada ZJ, et al. (2020) Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition. Foods (Basel, Switzerland). 9 |
| Chompoorat P, Rayas-Duarte P, Hernández-Estrada ZJ, et al. (2018) Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality. Journal of Food Science and Technology. 55: 4937-4944 |
| Chompoorat P, Hernández-Estrada ZJ, Mulvaney SJ, et al. (2018) Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression Lwt. 98: 197-203 |
| Chompoorat P, Ambardekar A, Mulvaney S, et al. (2013) Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test Journal of Modern Physics. 4: 1-8 |