Suphantharika, Manop

β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise

Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006) · Food Hydrocolloids

Polysaccharides Composition and ApplicationsProteins in Food Systems

Cited by 265

Preparation of spent brewer's yeast β-glucans for potential applications in the food industry

Thammakiti, S., Suphantharika, M., Phaesuwan, T., & Verduyn, C. (2004) · International Journal of Food Science and Technology

Polysaccharides Composition and ApplicationsProteins in Food Systems

Cited by 154

Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02

Unagul, P., Assantachai, C., Phadungruengluij, S., Suphantharika, M., Tanticharoen, M., & Verduyn, C. (2007) · Bioresource Technology

Algal biology and biofuel productionAquaculture Nutrition and Growth

Cited by 104

Application of rotary microfiltration in debittering process of spent brewer’s yeast

Shotipruk, A., Kittianong, P., Suphantharika, M., & Muangnapoh, C. (2005) · Bioresource Technology

Membrane Separation TechnologiesAdvanced Scientific Research Methods

Cited by 48