Year |
Citation |
Score |
2019 |
Chaiyasit W, Brannan R, Chareonsuk D, Chanasattru W. Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens Brazilian Journal of Poultry Science. 21. DOI: 10.1590/1806-9061-2017-0705 |
0.563 |
|
2018 |
Charoensuk D, Brannan RG, Chanasattru W, Chaiyasit W. Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation International Journal of Food Properties. 21: 1633-1645. DOI: 10.1080/10942912.2018.1502200 |
0.563 |
|
2009 |
Alamed J, Chaiyasit W, McClements DJ, Decker EA. Relationships between free radical scavenging and antioxidant activity in foods. Journal of Agricultural and Food Chemistry. 57: 2969-76. PMID 19265447 DOI: 10.1021/Jf803436C |
0.582 |
|
2008 |
Chaiyasit W, McClements DJ, Weiss J, Decker EA. Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. Journal of Agricultural and Food Chemistry. 56: 550-6. PMID 18163554 DOI: 10.1021/Jf072071O |
0.647 |
|
2007 |
Chaiyasit W, Elias RJ, McClements DJ, Decker EA. Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition. 47: 299-317. PMID 17453926 DOI: 10.1080/10408390600754248 |
0.666 |
|
2007 |
Chaiyasit W, Stanley CB, Strey HH, McClements DJ, Decker EA. Impact of surface active compounds on iron catalyzed oxidation of methyl linolenate in AOT-water-hexadecane systems Food Biophysics. 2: 57-66. DOI: 10.1007/S11483-007-9031-X |
0.647 |
|
2005 |
Chaiyasit W, McClements DJ, Decker EA. 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. PMID 15941345 DOI: 10.1021/Jf0501239 |
0.645 |
|
2002 |
Richards MP, Chaiyasit W, McClements DJ, Decker EA. 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. PMID 11853513 DOI: 10.1021/Jf011324P |
0.642 |
|
2000 |
Chaiyasit W, Silvestre MP, McClements DJ, Decker EA. 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. PMID 10956071 DOI: 10.1021/Jf000323E |
0.668 |
|
2000 |
Silvestre MP, Chaiyasit W, Brannan RG, McClements DJ, Decker EA. 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. PMID 10888498 DOI: 10.1021/Jf991162L |
0.667 |
|
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