| Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality P Chompoorat, P Rayas-Duarte, ZJ Hernández-Estrada, C Phetcharat, ... Journal of food science and technology 55, 4937-4944, 2018 | 22 | 2018 |
| Physical and dynamic oscillatory shear properties of gluten-free red kidney bean batter and cupcakes affected by rice flour addition P Chompoorat, N Kantanet, ZJH Estrada, P Rayas-Duarte Foods 9 (5), 616, 2020 | 17 | 2020 |
| Rheological characteristics of gluten after modified by DATEM, ascorbic acid, urea and DTT using creep-recovery test P Chompoorat, A Ambardekar, S Mulvaney, P Rayas-Duarte J. Mod. Phys 4, 1-8, 2013 | 17 | 2013 |
| Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression P Chompoorat, ZJ Hernández-Estrada, SJ Mulvaney, ME Payton, ... LWT 98, 197-203, 2018 | 7 | 2018 |
| Physicochemical and sensory properties of bread added with chicken eggshell powder W Zulkeflee, P Chompoorat, R Siva Malaysian Journal of Analytical Sciences 24 (6), 873-881, 2020 | 6 | 2020 |
| Development of a highly nnutritional and functional gluten free cupcake with red kidney bean flour for older adults P Chompoorat, J Phimphimol Food Appl. Biosci. J 7, 16-26, 2019 | 6 | 2019 |
| Gluten conformation at different temperatures and additive treatments P Chompoorat, A Fasasi, BK Lavine, P Rayas-Duarte Foods 11 (3), 430, 2022 | 5 | 2022 |
| The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a Natural Coloring on the Pandan Steamed Bun Production A Adhamatika, ES Murtini, WB Sunarharum, P Chompoorat, DA Putri The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a …, 2023 | 2 | 2023 |
| Impact of Storage Temperature on Physiological Changes and Shelf Life of Mango CV. Mahachanok N Kantanet, P Chompoorat 6th International Conference of Food, Agriculture, and Natural Resource (IC …, 2022 | 2 | 2022 |
| Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour PC Tridtitanakiat, ZJ Hernández-Estrada, P Rayas-Duarte Foods 12 (18), 3421, 2023 | 1 | 2023 |
| Disintegration with considerable changes in form: cutting/dicing, crushing and grinding, shredding, sheeting, and pulping S Raseetha, F Aida, P Chompoorat, ES Murtini, P Fuggate, NFA Roslan, ... Postharvest and Postmortem Processing of Raw Food Materials, 181-240, 2022 | 1 | 2022 |
| The testing of photochemical compounds, antioxidant activities, and antibacterial activities of “Sambel Matah” composition from Bali NMAS Singapurwa, IBW Gunam, PC Tridtitanakiat, NMD Janurianti, ... Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 86-99, 2023 | | 2023 |
| Gluten Conformation at Different Temperatures and Additive Treatments. Foods 2022, 11, 430 P Chompoorat, A Fasasi, BK Lavine, P Rayas-Duarte s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2022 | | 2022 |
| QUALITY ASSESSMENT OF MANGOSTEEN IN DIFFERENT MATURITY STAGES BY HAND-HELD NEAR-INFRARED SPECTROSCOPY SI Dekat Malaysian Journal of Analytical Sciences 25 (5), 751-765, 2021 | | 2021 |
| Gluten free wonton dough wrapper with red kidney bean flour: shear and axial compression strain analyses P Chompoorat, ZJ Hernandez-Estrada, P Rayas-Duarte 2018 AACC International Annual Meeting, 2018 | | 2018 |
| Evaluation of mechanical properties of gluten subjected to heat treatment P Chompoorat, P Rayas-Duarte, S Mulvaney 2018 AACC International Annual Meeting, 2018 | | 2018 |
| Comparison of rheological properties of wet gluten: Shear and biaxial compression strain analyses P Chompoorat, ZJ Hernández-Estrada, S Mulvaney, ME Payton, ... Lebensmittel-Wissenschaft+[ie und] Technologie, 2018 | | 2018 |
| RHEOLOGICAL CHARACTERISTICS OF GLUTEN AFTER MODIFICATION OF DIFFERENT BONDS BY DATEM, ASCORBIC ACID, UREA AND DTT USING CREEP-RECOVERY TEST P CHOMPOORAT, A AMBARDEKAR, S MULVANEY, ME PAYTON, ... COMPARISON OF GLUTEN VISCOELASTICITY COMPONENTS WITH TRADITIONAL DOUGH AND …, 2014 | | 2014 |
| MODELING THE EFFECT OF COMMERCIAL GLUTEN PRODUCT SUBSTITUTION ON VISCOELASTIC PROPERTIES OF GLUTEN BY USING CREEP-RECOVERY AND GLUTEN COMPRESSION-RECOVERY TEST P CHOMPOORAT, ZJH ESTRADA, S MULVANEY, BK LAVINE, A FASASI, ... COMPARISON OF GLUTEN VISCOELASTICITY COMPONENTS WITH TRADITIONAL DOUGH AND …, 2014 | | 2014 |
| MODELING OF GLUTEN VISCOELASTIC PROPERTIES BASED ON CREEP-RECOVERY TEST AT DIFFERENT TEMPERATURES P CHOMPOORAT, S MULVANEY, ME PAYTON, P RAYAS-DUARTE COMPARISON OF GLUTEN VISCOELASTICITY COMPONENTS WITH TRADITIONAL DOUGH AND …, 2014 | | 2014 |
Patricia Rayas-DuarteProfessor, Oklahoma State UniversityVerified email at okstate.edu
