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Pawitchaya Podchong
Observed name:
Podchong, Pawitchaya
Institution:
Rajamangala University of Technology Suvarnabhumi
Observed institutions:
Rajamangala University of Technology Suvarnabhumi,
Toronto Metropolitan University,
Silpakorn University
ORCID:
0000-0003-3405-3445
Observed ORCID:
0000-0003-3405-3445
OpenAlex ID:
A5064044043
Crystallization kinetics of cocoa butter in the presence of sorbitan esters
2016
·
Sopark Sonwai
, Pawitchaya Podchong
, et al.
·
Food Chemistry
·
48
Composition and crystallization behavior of solvent-fractionated palm stearin
2018
·
Pawitchaya Podchong
, Chin Ping Tan
, et al.
·
International Journal of Food Properties
·
39
PDF
Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties
2016
·
Sopark Sonwai
, Pawitchaya Podchong
, et al.
·
Journal of the American Oil Chemists Society
·
26
Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage
2018
·
Pawitchaya Podchong
, Sopark Sonwai
, et al.
·
Journal of the American Oil Chemists Society
·
18
Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification
2021
·
Pimwalan Ornla‐ied
, Pawitchaya Podchong
, et al.
·
Journal of the Science of Food and Agriculture
·
15
The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute
2020
·
Pawitchaya Podchong
, Patraporn Inbumrung
, et al.
·
Journal of Oleo Science
·
15
PDF
Rice bran wax effects on cocoa butter crystallisation and tempering
2022
·
Pawitchaya Podchong
, Kannika Aumpai
, et al.
·
Food Chemistry
·
11
Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat
2022
·
Pawitchaya Podchong
, Patraporn Inbumrung
, et al.
·
Journal of Food Science and Technology
·
7
Quantification of emulsifier adsorption onto sugar crystals dispersed in vegetable oil and associated effects on flow behaviour
2024
·
Pawitchaya Podchong
, Dérick Rousseau
·
Food Research International
·
5
Improvement of chocolate heat resistance with illipé butter stearin addition
2023
·
Pawitchaya Podchong
, Chanunras Chalermchadpokin
, et al.
·
International Journal of Food Science & Technology
·
5
การพัฒนาหม้อทอดสุญญากาศสำหรับแปรรูปผลิตภัณฑ์ปลาดุกบิ๊กอุย
2026
·
Kaewchur, Pornthep
, Is-haak, Jesada
, et al.
·
Journal of Industrial Technology Ubon Ratchathani Rajabhat University
Author response for "Improvement of chocolate heat resistance with illipé butter stearin addition"
2023
·
Pawitchaya Podchong
, Chanunras Chalermchadpokin
, et al.
·
Publons reviews and discussion
Cocoa Butter Crystallization and Fat Bloom Formation in the Presence of Rice Bran Wax
2022
·
Pawitchaya Podchong
, Sopark Sonwai
, et al.
·
Proceedings of 2022 AOCS Annual Meeting & Expo
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Works count:
13
Citation count:
189
H-index:
7
I10-index:
7
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