| # | Document title | Authors | Year | Source | Cited by |
| 1 | Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase | Udomrati S., Udomrati S., Ikeda S., Gohtani S. | 2013 | Journal of Food Engineering
116(1),pp. 170-175 | 24 |
| 2 | Enzymatic esterification of tapioca maltodextrin fatty acid ester | Udomrati S., Udomrati S., Gohtani S. | 2014 | Carbohydrate Polymers
99,pp. 379-384 | 22 |
| 3 | The effect of tapioca maltodextrins on the stability of oil-in-water emulsions | Udomrati S., Udomrati S., Ikeda S., Gohtani S. | 2011 | Starch/Staerke
63(6),pp. 347-353 | 17 |
| 4 | Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions | Udomrati S., Udomrati S., Gohtani S. | 2015 | Food Hydrocolloids
44,pp. 23-31 | 15 |
| 5 | Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions | Udomrati S., Udomrati S., Khalid N., Khalid N., Gohtani S., Nakajima M., Nakajima M., Neves M., Neves M., Uemura K., Uemura K., Kobayashi I., Kobayashi I. | 2016 | Carbohydrate Polymers
143,pp. 44-50 | 13 |
| 6 | Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities | Prapun R., Cheetangdee N., Udomrati S. | 2016 | International Food Research Journal
23(5),pp. 2117-2124 | 10 |
| 7 | Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: Stabilization mechanism, rheological properties, and stability of emulsions | Udomrati S., Gohtani S. | 2014 | Journal of the Science of Food and Agriculture
94(15),pp. 3241-3247 | 7 |
| 8 | Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification | Udomrati S., Udomrati S., Khalid N., Khalid N., Khalid N., Gohtani S., Nakajima M., Nakajima M., Uemura K., Uemura K., Kobayashi I., Kobayashi I. | 2016 | Colloids and Surfaces B: Biointerfaces
148,pp. 333-342 | 6 |
| 9 | Enzymatic modification and characterization of xylo-oligosaccharide esters as potential emulsifiers | Udomrati S., Gohtani S. | 2015 | International Food Research Journal
22(2),pp. 818-825 | 5 |
| 10 | Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperature | Charoenrein S., Udomrati S. | 2013 | International Journal of Food Science
2013 | 4 |
| 11 | 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., Pantoa T., Gohtani S., Nakajima M., Uemura K., Kobayashi I. | 2020 | International Journal of Food Science and Technology
55(4),pp. 1437-1447 | 4 |
| 12 | Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility | Udomrati S., Pantoa T., Gohtani S., Nakajima M., Uemura K., Kobayashi I. | 2020 | Journal of the Science of Food and Agriculture
100(6),pp. 2473-2481 | 4 |
| 13 | Surface-Active Properties and Anti-Microbial Activities of Esterified Maltodextrins | Pantoa T., Shompoosang S., Ploypetchara T., Gohtani S., Udomrati S. | 2019 | Starch/Staerke
71(7-8) | 3 |
| 14 | Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions | Udomrati S., Cheetangdee N., Gohtani S., Surojanametakul V., Klongdee S. | 2020 | Food Science and Biotechnology
29(3),pp. 387-392 | 1 |
| 15 | Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80-Stabilized Oil-in-water Emulsion | Udomrati S., Pantoa T., Gohtani S., Nakajima M., Uemura K., Kobayashi I. | 2020 | European Journal of Lipid Science and Technology
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