Utai Klinkesorn

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 7

Top Topics

Oxidative Stress

Top Venues

Journal of the science of food and agriculture

Scientific reports

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Uraiwun Phuangjit, Utai Klinkesorn, Chin-Ping Tan, Wattinee Katekhong
Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze-thaw-assisted methods. Journal of the science of food and agriculture (2023)
Janjira Tangsanthatkun, Methavee Peanparkdee, Wattinee Katekhong, Thepkunya Harnsilawat, Chin-Ping Tan, Utai Klinkesorn
Application of Aqueous Saline Process to Extract Silkworm Pupae Oil ( Bombyx mori ): Process Optimization and Composition Analysis. Foods (Basel, Switzerland) 11 (3) (2022)
Benya Supasatyankul, Maythee Saisriyoot, Utai Klinkesorn, Kittipong Rattanaporn, Sudathip Sae-Tan
Extraction of Phenolic and Flavonoid Compounds from Mung Bean ( Vigna radiata L.) Seed Coat by Pressurized Liquid Extraction. Molecules (Basel, Switzerland) 27 (7) (2022)
Supakchon Klongdee, Utai Klinkesorn
Optimization of accelerated aqueous ethanol extraction to obtain a polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel as natural antioxidant. Scientific reports 12 (1) (2022)
Sornsawan Chomchoey, Supakchon Klongdee, Methavee Peanparkdee, Utai Klinkesorn
Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: Antioxidant activity, storage stability and in vitro digestibility. Journal of the science of food and agriculture (2022)
Tanawan Wanthong, Utai Klinkesorn
Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH. Journal of food science and technology 57 (12) (2020)
Nattapong Prichapan, David Julian McClements, Utai Klinkesorn
Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. Journal of food science 83 (2) (2018)