Author

Suwimon Ariyaprakai

Institution: Assumption University

Observed institutions: Assumption University, Assumption University, University of California, Davis

ORCID: 0000-0002-3434-2119

Observed ORCID: 0000-0002-3434-2119

OpenAlex ID: A5040301855

Influence of surfactant structure on the contribution of micelles to Ostwald ripening in oil-in-water emulsions

2009 · Suwimon Ariyaprakai, Stephanie R. Dungan · Journal of Colloid and Interface Science · 72

Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween

2012 · Suwimon Ariyaprakai, Tanachote Limpachoti, et al. · Food Hydrocolloids · 59

Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens

2014 · Suwimon Ariyaprakai, Kanitha Tananuwong · Journal of Food Engineering · 52

Contribution of Molecular Pathways in the Micellar Solubilization of Monodisperse Emulsion Droplets

2008 · Suwimon Ariyaprakai, Stephanie R. Dungan · Langmuir · 44

Solubilization in monodisperse emulsions

2007 · Suwimon Ariyaprakai, Stephanie R. Dungan · Journal of Colloid and Interface Science · 31

Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin

2022 · Suwimon Ariyaprakai · Food Biophysics · 20

Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study

2018 · Suwimon Ariyaprakai, Xuanyi Hu, et al. · Food Biophysics · 20

Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein

2023 · Suwimon Ariyaprakai · Food Biophysics · 4

Freeze-Thaw Stability of Food Emulsions

2018 · Suwimon Ariyaprakai · NRCT Data Center · 2

Coconut Milk Emulsions

2014 · Suwimon Ariyaprakai · วารสารวิจัยและพัฒนา มจธ. · 2

Stability of Orange Oil-in-Water Emulsion Prepared by Multilayer Membranes

2013 · Suwimon Ariyaprakai, Wu Qi · วารสารวิจัยและพัฒนา มจธ. · 2

Effects of polyglycerol esters on freeze-thaw stability of emulsions contained crystallized and non-crystallized edible oils

2026 · Suwimon Ariyaprakai · Journal of Food Science and Technology

Nanoemulsion Production by Simple and Low Energy Method

2017 · Suwimon Ariyaprakai

Formation and stability study of flavor oil emulsions stabilized by polyglycerol esters and by sucrose esters

2016 · Suwimon Ariyaprakai

Effect of thermal treatments on properties of coconut milk emulsions prepared from sucrose ester in comparison with tween.

2011 · Suwimon Ariyaprakai, Tanachote Limpachoti, et al.

Works count: 16

Citation count: 308

H-index: 7

I10-index: 7