Sunsanee Udomrati

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In this work new types of hydrophobically modified maltodextrin were prepared by enzyme-catalyzed reaction of maltodextrin and three fatty acids: decanoic acid (C-10), lauric acid (C-12) and palmitic acid (C-16). Lipase obtained from Thermomyces lanuginosus was found to be a useful biocatalyst in the maltodextrin esterification. Esterified maltodextrin with(More)
A series of amphiphilically esterified xylo-oligosaccharides (xylo esters) with different fatty acids residues - decanoic acid (C-10), lauric acid (C-12) and palmitic acid (C-16) - were enzymatically modified at 60°C for 4h. These xylo esters were used as emulsifiers to formulate oil-in-water (O/W) emulsions by microchannel emulsification (MCE). Grooved and(More)
Hydrophobically modified oligosaccharides were prepared by an enzyme-catalyzed reaction of maltodextrin/xylo-oligosaccharide and palmitic acid. Maltodextrin with dextrose equivalent (DE) of 16 palmitate (DE16_P) and 9 palmitate (DE9_P), as well as xylo-oligosaccharide palmitate (Xylo_P), were used. The effect of the concentration (10-50% (w/w)) and type of(More)
The retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (T g '), as it was hypothesized that such temperatures might cause different effects on retrogradation. The T g ' value of fully gelatinized waxy rice starch gel with 50% water(More)
BACKGROUND Amphiphilic oligosaccharides have hydrophilic and hydrophobic subregions; therefore they can act like surfactants, while maintaining the viscous properties of the starting materials as stabilizers in emulsions. In the present work, xylo-oligosaccharides were modified by enzymatic esterification. Their emulsifying and stabilizing properties may(More)
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