International Journal

Rodboontheng W., Uttapap D., Wandee, Y., Udchumpisai W., Kotatha D., Puttanlek C., Rungsardthong V. (2022), Simple thermal and freezing treatments to improve absorption capacity and alter digestibility of canna starch granules, International Journal of Food Science & Technology, Vol. 194, 861–869

Chatpapamon C., Uttapap D., Wandee, Y., Puttanlek C., Rungsardthong V. (2021), Glycerol‐enhancing heat‐moisture treatment of A‐type rice and cassava starches and B‐type potato and canna starches, International Journal of Food Science & Technology, Vol. 56, 14038–4049

Wandee, Y., Uttapap, D., Mischnick, P., Rungsardthong, V. (2021), Production of pectic-oligosaccharides from pomelo peel pectin by oxidative degradation with hydrogen peroxide, Food Chemistry , Vol. 348, 129078.

Puncha-arnon S., Wandee Y., Uttapap D., Puttanlek C., Rungsardthong V. (2020), The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method, International Journal of Biological Macromolecules,161, 939-946.

Chatpapamon C., Wandee Y., Uttapap D., Puttanlek C., Rungsardthong V. (2019), Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments, Carbohydrate Polymers, Vol. 215,338–347.

Wandee, Y., Uttapap, D., Mischnick, P., (2019). Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions, Food Hydrocolloids, Vol. 87, 237–244.

Precha-Atsawanan, S., Puncha-arnon, S., Wandee, Y., Uttapap, D., Puttanlek, C., & Rungsardthong, V. (2018). Physicochemical properties of partially debranched waxy rice starch. Food Hydrocolloids, Vol. 79, 71–80.

Wandee, Y., Uttapap, D., Puncha-arnon, S., Puttanlek, C., Rungsardthong, V, Wetprasit, N., (2017), In vitro fermentabilities of raw and cooked canna starches and their derivatives, Journal of Functional Foods, Vol. 34, 461–469.

Wandee, Y., Uttapap, D., Puncha-arnon, S., Puttanlek, C., Rungsardthong, V, Wetprasit, N., (2015), Quality assessment of noodles made from blends of rice flour and canna starch, Food Chemistry, Vol. 179, 85–93.

Wandee, Y., Uttapap, D., Puncha-arnon, S., Puttanlek, C., Rungsardthong, V, Wetprasit, N., (2014), Enrichment of rice noodles with fiber-rich fractions derived from cassava pulp and pomelo peel, International Journal of Food Science & Technology, Vol. 49, 2348–2355.

Wandee, Y., Puttanlek, C., Rungsardthong, V., Uttapap, D., (2012), Effects of gelatinization and gel storage conditions on the formation of canna resistant starch, Food and Bioprocess Technology, Vol. 5, 2665–2673.

Conference

Wandee, Y. and Uttapap, D., (2018), “Fermentabilities of rice noodles with fiber-rich fractions derived from cassava pulp and pomelo peel”, The 12^nd SEATUC Symposium, March 12–13, Yogyakarta, Indonesia.

Wandee, Y., Rangsin, A., Juansang, J., and Uttapap, D., (2017), “Application of heat-moisture treated canna starch to cream soup product”, The 12^nd SEATUC Symposium, March 12–13, Yogyakarta, Indonesia.

Rangsin, A., Uttapap, D., Puncha-arnon, S., Wandee, Y., and Puttanlek, C., (2017), “Screening for entrapment conditions of tributyrin in canna starch granules”, The 29^th Annual Meeting of the Thai Society for Biotechnology and International Conference, November 23–25, Bangkok, Thailand.

Nuthong, N., Puncha-arnon, S., Uttapap, D.,Wandee, Y., and Siriwong, N., (2017), “Effects of waxy rice flour and food additives on properties of frozen rice flour gel”, Food Innovation Asia Conference 2017  Innovative Food Science and Technology for Mankind: Empowering Research for Health and Aging Society, June 15–17. Bangkok, Thailand.

Yuree Wandee,  Dudsadee Uttapap,  Santhanee Puncha-arnon, Chureerat Puttanlek,  Vilai Rungsardthong  and  Nuanchawee Wetprasit, (2014), “Quality assessment and in vitro fermentation of dried rice noodles made from blends of rice flour and canna starch” RGJ-Ph.D Congress XV, May 28–30, Jomtien Palm Beach Resort, Chonburi, p.195

Yuree Wandee, Dudsadee Uttapap and Norio Muto, (2012), “In vitro and in vivo fermentation of canna resistant starch”  The 24^th Annual Meeting of the Thai Society for Biotechnology, November 29–30, Sunee Grand Hotel, Ubon Ratchathani, Thailand, p. 43

Wandee, Y., Uttapap, D., Puncha-arnon, S., Puttanlek, C. and Rungsardthong, V., (2011), “Enrichment of rice noodle with fiber-rich fractions derived from cassava pulp and pomelo peel”, European Federation of Food Science and Technology Annual Meeting, November 9–11, Technical University Berlin, Berlin, Germany.

Isaraporn Emrat, Yuree Wandee, Santhanee Puncha-arnon, Dudsadee Uttapap, 2011, “Modification of Canna Starch by Cross-linking with Sodium Trimetaphosphate” KMUTT Research and Development Journal, Vol 34, Issue 4, pp. 357–368.

Wandee, Y., Puttanlek, C., Rungsardthong, V., Pathipanawat, W. and Uttapap, D., (2009), “Effects of gelatinization and gel storage conditions on the formation of canna resistant starch”, The 35^th Congress on Science and Technology of Thailand, October 15–17, The Tide Resort, Chonburi, Thailand, pp. 102.