Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/ glycerin blends
D-optimal mixture design on melting and textural properties of dark chocolate as affected by cocoa butter substitution with xanthan gum/guar gum blends
Universiti Malaysia Terengganu พ.ศ. 2556
Rheological properties of native and modified corn starches in the presence of hydrocolloids
Universiti Putra Malaysia พ.ศ. 2560
Effect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product
มหาวิทยาลัยเกษตรศาสตร์ พ.ศ. 2561
Rheology of the glutinous rice flour, coconut milk, and palm sugar mixed system in a traditional food dodol ulame
พ.ศ. 2562
Rheological interaction of sage seed gum with xanthan in dilute solution
พ.ศ. 2556
Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread
พ.ศ. 2557
Physical properties of dressing-type oil in water emulsions as affected by Okra gum-xanthan gum-corn starch interactions
Universiti Malaysia Terengganu พ.ศ. 2560
Influence of pH and protein concentration on rheological properties of whey protein dispersions
พ.ศ. 2556
Effect of soybean flour on physico-chemical, functional, and rheological properties of composite flour from rice, sweet potato, and potato
พ.ศ. 2559
Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter