S
Sathaporn Srichuwong
Researcher at Nestlé
Publications - 24
Citations - 2118
Sathaporn Srichuwong is an academic researcher from Nestlé. The author has contributed to research in topics: Starch & Amylopectin. The author has an hindex of 18, co-authored 24 publications receiving 1847 citations. Previous affiliations of Sathaporn Srichuwong include Ladenburg Thalmann & Mie University.
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Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility
TL;DR: In this article, the influence of structural features on thermal properties and enzyme digestibility of 15 starches from different botanical sources were selected to study the influence on the thermal properties of the starches.
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Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties
TL;DR: In this paper, a simple and multiple regression analysis of 15 starches from different plant origins were studied to elucidate their relationship with structural features using simple and multi-regression analyses.
Journal Article
Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review
TL;DR: In this paper, compositions and molecular structures of starches and their effects on physicochemical properties are summarized and discussed, including gelatinization, pasting, retrogradation properties and enzyme digestibility of starch granules.
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Simultaneous saccharification and fermentation (SSF) of very high gravity (VHG) potato mash for the production of ethanol
Sathaporn Srichuwong,Maki Fujiwara,Xiaohui Wang,Tomoko Seyama,Riki Shiroma,Mitsuhiro Arakane,Nobuhiro Mukojima,Ken Tokuyasu +7 more
TL;DR: Simultaneous saccharification and fermentation of very high gravity (VHG) potato mash, containing 304 g L−1 of dissolved carbohydrates, was carried out for ethanol production as mentioned in this paper.
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Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans
TL;DR: Dietary fibre of quinoa and amaranth was analysed for its insoluble and soluble fibre content, composition, and structure, and linkage analysis indicated that IDF was composed of homogalacturonans and rhamnogalactsuronan-I with arabinan side-chains, as well as highly branched xyloglucans and cellulose.