Dr. Sunsanee Udomrati
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Dr. Sunsanee Udomrati

Researcher
Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Thailand

Highest Degree
Ph.D. in Food Sciences from Ehime University, Japan

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Area of Interest:

Area of Interest
100%

Research Publications in Numbers

Books
0
Chapters
0
Articles
15
Abstracts
0

Selected Publications

  1. Udomrati, S., T. Pantoa, S. Gohtani, M. Nakajima, K. Uemura and I. Kobayashi, 2020. Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: Rheological properties, stability, and lipid digestibility. J. Sci. Food Agric., 100: 2473-2481.
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  2. Udomrati, S., T. Pantoa, S. Gohtani, M. Nakajima, K. Uemura and I. Kobayashi, 2020. Effects of water-soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion. Int. J. Food Sci. Technol., 55: 1437-1447.
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  3. Pantoa, T., S. Shompoosang, T. Ploypetchara, S. Gohtani and S. Udomrati, 2019. Surface‐active properties and anti-microbial activities of esterified maltodextrins. Starch, Vol. 71. 10.1002/star.201800265.
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  4. Udomrati, S., N. Khalid, S. Gohtanif, M. Nakajima, K. Uemura and I. Kobayashi, 2016. Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification. Colloids Surf. B: Biointerfaces, 148: 333-342.
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  5. Udomrati, S., N. Khalid, S. Gohtani, M. Nakajima, M.A. Neves, K. Uemura and I. Kobayashi, 2016. Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions. Carbohydr. Polym., 143: 44-50.
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  6. Udomrati, S. and S. Gohtani, 2015. Tapioca maltodextrin fatty acid ester as a potential stabilizer for tween 80-stabilized oil-in-water emulsions. Food Hydrocolloids, 44: 23-31.
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  7. Udomrati, S. and S. Gohtani, 2014. Esterified xylo‐oligosaccharides for stabilization of Tween 80‐stabilized oil‐in‐water emulsions: stabilization mechanism, rheological properties, and stability of emulsions. J. Sci. Food Agric., 94: 3241-3247.
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  8. Udomrati, S. and S. Gohtani, 2014. Enzymatic esterification of tapioca maltodextrin fatty acid ester. Carbohydr. Polym., 99: 379-384.
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  9. Udomrati, S., S. Ikeda and S. Gohtani, 2013. Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase. J. Food Eng., 116: 170-175.
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  10. Udomrati, S., S. Ikeda and S. Gohtani, 2011. The effect of tapioca maltodextrins on the stability of oil-in-water emulsions. Starch/Stärke, 63: 347-353.
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