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22篇 您的检索式：作者名="Manop Suphantharika"

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	题名	作者	年代	出处	被引量
1	β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise显示文摘	Supachai Worrasinchai Manop Suphantharika Surinya Pinjai	2006	Food Hydroeolloids2006，，20：	1
2	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，70，4：	1
3	Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches显示文摘	Jetnapa Techawipharat Manop Suphantharika James N. BeMiller	2008	Carbohydrate Polymers2008，，3：	1
4	Gelatinization and rheological properties of rice starch/ xanthan mixtures :Effects of molecular weight of xanthan and different salts显示文摘	Yuvaret Viturawong Piyada Achayuthakan Manop Suphantharika	2008	Food Chemistry2008，111，：	1
5	Production of Meat-Like Flavor显示文摘	Saiyavit Varavinit Sujin Shobsngob Mate Bhidyachakorawar and Manop Suphantharika	2000	Science Asia2000，，26：	1
6	Effect of differentb-glucans on the gelatinisation and retrogradation of rice starch显示文摘	Rawiwan Banchathanakij Manop Suphantharika		0，，：	1
7	Optimization of enzymatic hydrolysis of fish soluble concentrate by commerical proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika Apinya Assavanig	2005	Journal of Food Engineering2005，，70：	1
8	Preparation of spent brewer's yeast β -glucans for potential applications in the food industry显示文摘	Saowanee Thammakiti Manop Suphantharika Thanaporn Phaesuwan	2004	International Journal of Food Science and Technology2004，39，：	1
9	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	SUTHASINEE NILSANG SITTIWAT LERTSIRI MANOP SUPHANTHARIKA	2005	Journal of Food Engineering2005，，70：	1
10	β - Gluean prepared from spent brewer's yeast as a fat replacer in mayonnaise 显示文摘	Supachai Worrasinchai Manop Suphantharika Surinya Pinjai	2006	Food Hydrocolloids2006，20，1：	1
11	Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum显示文摘	Piyada Achayuthakan Manop Suphantharika	2008	Carbohydrate Polymers2008，71，：	1
12	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	SUTHASINEE NILSANG LERTSIRI srITIWAT SUPHANTHARIKA MANOP	2005	Journal of Food Engineering2005，70，：	1
13	Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum显示文摘	Montri Chaisawang Manop Suphantharika	2005	Food Hydrocolloids2005，，：	1
14	Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum 显示文摘	Piyada Achayuthakan Manop Suphantharika	2008	Carbohydrate Polymers2008，71，：	1
15	Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast β-glucan as a fat replacer显示文摘	Rujirat Santipanichwong Manop Suphantharika	2007	Food Hydrocolloids2007，，21：	1
16	β- Glucan prepared from spent brewer' s yeast as a fat replacer in mayonnaise 显示文摘	Supachai Worrasinchai Manop Suphantharika *	2006	Food Hydrocolloids2006，20，1：	1
17	Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources显示文摘	Phatcharee Kittisuban Byung-Hoo Lee Manop Suphantharika	2014	Carbohydrate Polymers2014，107，：	1
18	Optimization of enzymatic hydrolysis of fish solu- ble concentrate by commercial proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，70，4：	1
19	Optimization of enzymatic hydrolysis offish soluble concentrate by commercial proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，，70：	1
20	Optimization of enzymatic hydrolysis of fish solu- ble concentrate by commercial proteases 显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，70，：	1

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