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1

Controlling fat bloom formation in chocolate – Impact of milk fat on microstructure and fat phase crystallisation

Sopark Sonwai, Dérick Rousseau

Journal:

Year:

2010

Language:

english

File:

PDF, 1.72 MB

english, 2010

2

Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayana) and Rambutan Seed Fats

Sonwai, Sopark, Ponprachanuvut, Punnee

Journal:

Journal of Oleo Science

Year:

2012

Language:

english

File:

PDF, 1.02 MB

english, 2012

3

Structure evolution and bloom formation in tempered cocoa butter during long-term storage

Sopark Sonwai, Dérick Rousseau

Journal:

European Journal of Lipid Science and Technology

Year:

2006

Language:

english

File:

PDF, 685 KB

english, 2006

4

Lauric Fat Cocoa Butter Replacer from Krabok (Irvingia Malayana) Seed Fat and Coconut Oil

Sonwai, Sopark, Ornla-ied, Pimwalan, Aneknun, Tanapa

Journal:

Journal of Oleo Science

Year:

2015

Language:

english

File:

PDF, 1.81 MB

english, 2015

5

Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage

Dérick Rousseau, Sopark Sonwai

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 359 KB

english, 2008

6

Fat Crystal Growth and Microstructural Evolution in Industrial Milk Chocolate

Sonwai, Sopark, Rousseau, Dérick

Journal:

Crystal Growth & Design

Year:

2008

Language:

english

File:

PDF, 3.46 MB

english, 2008

7

Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties

Sonwai, Sopark, Podchong, Pawitchaya, Rousseau, Dérick

Journal:

Journal of the American Oil Chemists' Society

Year:

2016

Language:

english

File:

PDF, 1.58 MB

english, 2016

8

Crystallization kinetics of cocoa butter in the presence of sorbitan esters

Sonwai, Sopark, Podchong, Pawitchaya, Rousseau, Dérick

Journal:

Year:

2017

Language:

english

File:

PDF, 2.72 MB

english, 2017

9

Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil

SONWAI, Sopark, LUANGSASIPONG, Vipavee

Journal:

Food Science and Technology Research

Year:

2013

Language:

english

File:

PDF, 1.31 MB

english, 2013

10

Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers

Wijarnprecha, Khakhanang, de Vries, Auke, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 1.45 MB

english, 2019

11

The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute

Podchong, Pawitchaya, Inbumrung, Patraporn, Sonwai, Sopark

Journal:

Journal of Oleo Science

Year:

2020

File:

PDF, 2.22 MB

2020

12

Vegetable oil structuring via Î³-oryzanol crystallization

Wijarnprecha, Khakhanang, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, DÃ©rick

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 5.30 MB

2020

13

Microscale Surface Roughening of Chocolate Viewed with Optical Profilometry

Dérick Rousseau, Sopark Sonwai, Rizwan Khan

Journal:

Journal of the American Oil Chemists' Society

Year:

2010

Language:

english

File:

PDF, 874 KB

english, 2010

14

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Sonwai, Sopark, Kaphueakngam, Phimnipha, Flood, Adrian

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 453 KB

english, 2014

15

Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin

Ornla-ied, Pimwalan, Sonwai, Sopark, Lertthirasuntorn, Sawang

Journal:

Food Science and Biotechnology

Year:

2016

Language:

english

File:

PDF, 703 KB

english, 2016

16

Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong, Pawitchaya, Tan, Chin Ping, Sonwai, Sopark, Rousseau, Dérick

Journal:

International Journal of Food Properties

Year:

2018

Language:

english

File:

PDF, 2.62 MB

english, 2018

17

Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone

Sonwai, Sopark, Rungprasertphol, Poonyawee, Nantipipat, Nantinee, Tungvongcharoan, Satinee, Laiyangkoon, Nantikan

Journal:

Journal of Oleo Science

Year:

2017

Language:

english

File:

PDF, 1.17 MB

english, 2017

18

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

Podchong, Pawitchaya, Sonwai, Sopark, Rousseau, Dérick

Journal:

Journal of the American Oil Chemists' Society

Year:

2018

Language:

english

File:

PDF, 2.52 MB

english, 2018

19

Structure and rheology of oleogels made from rice bran wax and rice bran oil

Wijarnprecha, Khakhanang, Aryusuk, Kornkanok, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 1.76 MB

english, 2018

20

Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend

Lakum, Ruttiya, Sonwai, Sopark

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 942 KB

english, 2018

21

Oleogelation of emulsified oil delays in vitro intestinal lipid digestion

Guo, Qing, Wijarnprecha, Khakhanang, Sonwai, Sopark, Rousseau, Dérick

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 1.11 MB

english, 2018

22

Studies of Fatty Acid Composition, Physicochemical and Thermal Properties, and Crystallization Behavior of Mango Kernel Fats from Various Thai Varieties

Sonwai, Sopark, Ponprachanuvut, Punnee

Journal:

Journal of Oleo Science

Year:

2014

Language:

english

File:

PDF, 835 KB

english, 2014

23

Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers

Wijarnprecha, Khakhanang, de Vries, Auke, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 14.66 MB

english, 2019

24

Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers

Wijarnprecha, Khakhanang, de Vries, Auke, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

File:

PDF, 14.66 MB

2019

25

Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers

Wijarnprecha, Khakhanang, de Vries, Auke, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

File:

PDF, 1.45 MB

2019

26

Crystallisation of palm olein under the influence of sucrose esters

Tangsanthatkun, Janjira, Sonwai, Sopark

Journal:

International Journal of Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 1.59 MB

english, 2019

27

Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

Ornlaâied, Pimwalan, Tan, Chin Ping, Wang, Yong, Sonwai, Sopark

Journal:

Journal of the American Oil Chemists' Society

Year:

2020

File:

PDF, 2.45 MB

2020

28

HighâIntensity UltrasoundâInduced Crystallization of Mango Kernel Fat

Sonwai, Sopark, Ornlaâied, Pimwalan, Martini, Silvana, Hondoh, Hironori, Ueno, Satoru

Journal:

Journal of the American Oil Chemists' Society

Year:

2020

File:

PDF, 1.53 MB

2020

29

Assessment of rheological methods to study crystallization of palm oil fractions

Tangsanthatkun, Janjira, Wiking, Lars, Sonwai, Sopark, Gregersen, Sandra Beyer

Journal:

Journal of Texture Studies

Year:

2020

File:

PDF, 1.09 MB

2020