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Sopark Sonwai
Silpakorn University
23Publications
9H-index
241Citations
Publications 23
Newest
#1Janjira Tangsanthatkun (SU.: Silpakorn University)
#2Sopark Sonwai (SU.: Silpakorn University)H-Index: 9
Source
#1Khakhanang Wijarnprecha (SU.: Silpakorn University)H-Index: 1
#2Auke de Vries (RyeU: Ryerson University)H-Index: 1
Last.Dérick Rousseau (RyeU: Ryerson University)H-Index: 35
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Abstract The effect of dispersed aqueous droplets on the structure and rheology of rice bran wax (RBX) oleogels was investigated. Water-in-oil (W/O) emulsions containing up to 50 wt% water dispersed in canola oil were generated with polyglycerol polyricinoleate (PGPR) as the oil-soluble surfactant. The presence of both the RBX and PGPR resulted in oleogelled W/O emulsions stable against coalescence and phase separation for at least 28 days. The key contributor to emulsion structure and stability...
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#1Khakhanang Wijarnprecha (SU.: Silpakorn University)H-Index: 1
#2Auke de Vries (RyeU: Ryerson University)H-Index: 1
Last.Dérick Rousseau (RyeU: Ryerson University)H-Index: 35
view all 5 authors...
Abstract Rice bran wax (RBX) oleogels were used to kinetically stabilize water-in-oil (W/O) emulsions containing up to 25 wt% water dispersed as micron-size droplets using glycerol monostearate (GMS) as the surfactant. The combined presence of GMS and RBX resulted in emulsions stable against coalescence and phase separation. The inclusion of a dispersed aqueous phase had a considerable effect on viscoelastic behaviour, with storage modulus increasing from ∼200 Pa in the emulsion containing a 7.5...
1 CitationsSource
#1Qing Guo (RyeU: Ryerson University)H-Index: 8
#2Khakhanang Wijarnprecha (SU.: Silpakorn University)H-Index: 1
Last.Dérick Rousseau (RyeU: Ryerson University)H-Index: 35
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Abstract Oleogelation is shown to delay the in vitro digestion of soybean oil (SBO) dispersed within an oil-in-water (O/W) emulsion. Rice bran wax (RBX) was used as an oleogelator at concentrations of 0, 0.25, 0.5, 1 and 4 wt% of the emulsions. All emulsions, which contained 1 wt% whey protein and 20 wt% oil and were prepared via hot homogenization, were kinetically stable against phase separation during the experimental timeframe (4 weeks), except at 4 wt% RBX where wax crystals 3–5 μm in lengt...
Source
#1Ruttiya Lakum (SU.: Silpakorn University)H-Index: 1
#2Sopark Sonwai (SU.: Silpakorn University)H-Index: 9
1 CitationsSource
#1Khakhanang Wijarnprecha (SU.: Silpakorn University)H-Index: 1
#2Kornkanok Aryusuk (King Mongkut's University of Technology Thonburi)H-Index: 9
Last.Dérick Rousseau (RyeU: Ryerson University)H-Index: 35
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Abstract Structural and rheological properties of oleogels consisting of 0.5–25 wt% rice bran wax (RBX) in rice bran oil (RBO) were explored. RBX was an efficient, thermoreversible oleogelator capable of structuring RBO at concentrations as low as 0.5 wt% RBX. A qualitative temperature-composition phase diagram showed that oleogels containing higher concentrations of RBX were expectedly the most resistant to melting. In oleogels at higher RBX concentrations, polarized light microscopy revealed t...
11 CitationsSource
#1Pawitchaya Podchong (SU.: Silpakorn University)H-Index: 2
#2Sopark Sonwai (SU.: Silpakorn University)H-Index: 9
Last.Dérick Rousseau (RyeU: Ryerson University)H-Index: 35
view all 3 authors...
2 CitationsSource
#1Pawitchaya Podchong (SU.: Silpakorn University)H-Index: 2
#2Chin Ping Tan (UPM: Universiti Putra Malaysia)H-Index: 42
Last.Dérick Rousseau (RyeU: Ryerson University)H-Index: 35
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ABSTRACTPalm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward sp...
1 CitationsSource
#1Sopark Sonwai (SU.: Silpakorn University)H-Index: 9
#2Poonyawee Rungprasertphol (SU.: Silpakorn University)H-Index: 1
Last.Nantikan Laiyangkoon (SU.: Silpakorn University)H-Index: 1
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3 CitationsSource
#1Sopark Sonwai (SU.: Silpakorn University)H-Index: 9
#2Pawitchaya Podchong (SU.: Silpakorn University)H-Index: 2
Last.Dérick Rousseau (RyeU: Ryerson University)H-Index: 35
view all 3 authors...
Abstract Cocoa butter crystallization in the presence of sorbitan mono- and triesters or canola oil was investigated. Solid-state surfactant esters accelerated early-stage cocoa butter solidification while suppressing later growth. Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with sorbitan trioleate showing a stronger effect than sorbitan monoole...
12 CitationsSource
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