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Sunsanee Udomrati

Sunsanee Udomrati

LiveDNA ID: 66.35093
16 Publications
0 Editorial Roles
0 Projects

Education

Academic Background
  • Ph.D. Ehime University, Japan Food Sciences | Completed: 2013

Publications (16)

Selected Scholarly Contributions
Impact of Hydrocolloid Type and Addition Sequence on Properties of Dry-Heated Tapioca Flour: Physicochemical, Thermal, Rheological, and Textural Characteristics
Doungjai Thirathumthavorn, Sutthaorn Wongpracharat, Kesinee Jundaeng, Jirawan Buapun, Piyachat Chai-Uea, Sunsanee Udomrati
Food Hydrocolloids | Journal Article
10.1016/j.foodhyd.2026.113061
Crossref
2026
Turmeric extract-loaded-oil-in-water emulsion containing soy polysaccharide: Physical properties, bioactive abilities, stability, and in vitro gastrointestinal digestion
Sunsanee Udomrati, Thidarat Pantoa, Possathorn Pongpaew, Jutamat Klinsoda, Phichamon Noisuwan, Doungjai Thirathumthavorn
Future Foods | Journal Article
10.1016/j.fufo.2025.100626
Crossref
2025
The effect of concentration on rheological properties of sago (Metroxylon sagu) starch
S. Udomrati, P. Tungtrakul, N. Lowithun, D. Thirathumthavorn
Food Research | Journal Article
10.26656/fr.2017.8(3).215
Crossref
2024
Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch
Vipa Surojanametakul, Prajongwate Satmalee, Doungjai Thirathumthavorn, Sunsanee Udomrati
Journal of Food Measurement and Characterization | Journal Article
10.1007/s11694-022-01754-y
Crossref
2023
Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate
Doungjai Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, Sunsanee Udomrati
Brazilian Journal of Food Technology | Journal Article
10.1590/1981-6723.04522
Crossref
2022
Amphiphilic Esterified Xylo-Oligosaccharide: Surface-Active Properties and Anti-Microbial Activities
Thidarat Pantoa, Sirinan Shompoosang, Thongkorn Ploypetchara, Shoichi Gohtani, Sunsanee Udomrati
Pakistan Journal of Nutrition | Journal Article
10.3923/pjn.2020.344.351
Crossref
2020
Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions
Sunsanee Udomrati, Nopparat Cheetangdee, Shoichi Gohtani, Vipa Surojanametakul, Supakchon Klongdee
Food Science and Biotechnology | Journal Article
10.1007/s10068-019-00681-x
Crossref
2020
Effects of water-soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion.
Udomrati, S., T. Pantoa, S. Gohtani, M. Nakajima, K. Uemura and I. Kobayashi,
Int. J. Food Sci. Technol., | Journal Article
10.1111/ijfs.14420
Self Sunsanee Udomrati
2020
Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: Rheological properties, stability, and lipid digestibility.
Udomrati, S., T. Pantoa, S. Gohtani, M. Nakajima, K. Uemura and I. Kobayashi,
J. Sci. Food Agric., | Journal Article
10.1002/jsfa.10268
Self Sunsanee Udomrati
2020
Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions.
Udomrati, S., N. Khalid, S. Gohtani, M. Nakajima, M.A. Neves, K. Uemura and I. Kobayashi,
Carbohydr. Polym., | Journal Article
10.1016/j.carbpol.2016.02.006
Self Sunsanee Udomrati
2016
Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification.
Udomrati, S., N. Khalid, S. Gohtanif, M. Nakajima, K. Uemura and I. Kobayashi,
Colloids Surf. B: Biointerfaces, | Journal Article
10.1016/j.colsurfb.2016.09.003
Self Sunsanee Udomrati
2016
Tapioca maltodextrin fatty acid ester as a potential stabilizer for tween 80-stabilized oil-in-water emulsions.
Udomrati, S. and S. Gohtani,
Food Hydrocolloids, | Journal Article
10.1016/j.foodhyd.2014.08.015
Self Sunsanee Udomrati
2015
Esterified xylo‐oligosaccharides for stabilization of Tween 80‐stabilized oil‐in‐water emulsions: stabilization mechanism, rheological properties, and stability of emulsions.
Udomrati, S. and S. Gohtani,
J. Sci. Food Agric., | Journal Article
10.1002/jsfa.6676
Self Sunsanee Udomrati
2014
Enzymatic esterification of tapioca maltodextrin fatty acid ester.
Udomrati, S. and S. Gohtani,
Carbohydr. Polym., | Journal Article
10.1016/j.carbpol.2013.07.081
Self Sunsanee Udomrati
2014
Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase.
Udomrati, S., S. Ikeda and S. Gohtani,
J. Food Eng., | Journal Article
10.1016/j.jfoodeng.2012.10.032
Self Sunsanee Udomrati
2013
The effect of tapioca maltodextrins on the stability of oil-in-water emulsions.
Udomrati, S., S. Ikeda and S. Gohtani,
Starch/Stärke, | Journal Article
10.1002/star.201000165
Self Sunsanee Udomrati
2011