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Inthawoot Suppavorasatit, Ph.D. - Publications

Affiliations: 
2012 Food Science and Human Nutrition University of Illinois, Urbana-Champaign, Urbana-Champaign, IL 
Area:
Food Science and Technology Agriculture, Physical Chemistry, Biochemistry
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10 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2023 Wongprasert T, Bunyakanchana T, Siripitakpong P, Supabowornsathit K, Vilaivan T, Suppavorasatit I. Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins. Foods (Basel, Switzerland). 12. PMID 37959151 DOI: 10.3390/foods12214032  0.476
2021 Kulapichitr F, Borompichaichartkul C, Fang M, Suppavorasatit I, Cadwallader KR. Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans. Food Chemistry. 366: 130504. PMID 34273856 DOI: 10.1016/j.foodchem.2021.130504  0.501
2021 Chen X, Fu W, Luo Y, Cui C, Suppavorasatit I, Liang L. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Comprehensive Reviews in Food Science and Food Safety. PMID 34056849 DOI: 10.1111/1541-4337.12759  0.39
2020 Temthawee W, Panya A, Cadwallader KR, Suppavorasatit I. Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model Lwt. 130: 109676. DOI: 10.1016/J.Lwt.2020.109676  0.639
2019 Kulapichitr F, Borompichaichartkul C, Suppavorasatit I, Cadwallader KR. Impact of drying process on chemical composition and key aroma components of Arabica coffee. Food Chemistry. 291: 49-58. PMID 31006470 DOI: 10.1016/J.Foodchem.2019.03.152  0.527
2018 Kunarayakul S, Thaiphanit S, Anprung P, Suppavorasatit I. Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins Food Hydrocolloids. 79: 197-207. DOI: 10.1016/J.Foodhyd.2017.12.031  0.534
2013 Suppavorasatit I, Lee SY, Cadwallader KR. Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk. Journal of Food Science. 78: C1-7. PMID 23277916 DOI: 10.1111/J.1750-3841.2012.03012.X  0.65
2012 Suppavorasatit I, Cadwallader KR. Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions. Journal of Agricultural and Food Chemistry. 60: 7817-23. PMID 22831747 DOI: 10.1021/Jf301719K  0.619
2011 Suppavorasatit I, De Mejia EG, Cadwallader KR. Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein. Journal of Agricultural and Food Chemistry. 59: 11621-8. PMID 21954863 DOI: 10.1021/Jf2028973  0.599
2010 Suppavorasatit I, Cadwallader KR. Flavor-soy protein interactions Acs Symposium Series. 1059: 339-359.  0.612
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