Pavinee Chinachoti

TL;DR: In this paper, the correlation of amylose content with gelatinization properties, retrogradation, and pasting properties of eleven cultivars of Thai rice were investigated, and it was demonstrated that low amyloses rice starch provided the highest peak viscosity and breakdown and the lowest setback and Pasting temperature among the groups investigated.

TL;DR: In this paper, the authors found that bread stored with or without crust was significantly firmer in texture and higher in amylopectin recrystallization than bread stored without crust.

TL;DR: Tuna oil-in-water emulsions containing droplets stabilized by lecithin-chitosan membranes were produced using an electrostatic layer-by-layer deposition process as discussed by the authors.

TL;DR: In this article, the influence of maltodextrin concentration and dextrose equivalent on the stability and rheology of 5 wt% corn oil-in-water emulsions stabilized by Tween 80 was studied.

TL;DR: Overall, spray-dried tuna oil-in-water emulsions stabilized by lecithin-chitosan membranes were more oxidatively stable than bulk oils and thus have excellent potential as an omega-3 fatty acid ingredient for functional foods.