Wilailuk Chaiyasit, Ph.D. - Publications

Affiliations: 
2007 Food Science University of Massachusetts, Amherst, Amherst, MA 

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
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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