Open Access
SHS Web of Conferences
Volume 23, 2016
PSU-USM-NSTRU 2014 International Conference on Arts and Sciences 2014 “Arts and Sciences Research 2014: Spot of Change for Tomorrow”
Article Number 03002
Number of page(s) 15
Section Natural Science and Technology
Published online 06 January 2016
  1. APCC (Asian and Pacific Coconut Community). (1994). International Codes and Standard for Aqueous Coconut Products (2nd draft), Jakarta: Standards Task Force, Asian and Pacific Coconut Community, 35–46.
  2. Chanamai, R., & McClements, D.J. (2000). Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsion. J. Food Sci., 15, 83–91.
  3. Chantrapornchai, W., Clydesdale, F., & McClements, D.J. (1999). Theoretical and experimental study of spectral reflectance and color of concentrated oil-in-water emulsion. J. Food Sci., 218, 324–330.
  4. Demetriades, K., Coupland, J.N., & McClements, D.J. (1997).Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength. J. Food Sci., 62 (3), 462–467.
  5. Ishiaq, O., & Odeyemi, F.A. (2012). Bio-nutritional constituents of coconut fruit and its possible medicinal applications. Afr. J Plant Sci., 6 (12), 309–313. [CrossRef]
  6. Jirapeangtong, K., Siriwatanayothin, S & Chiewchan, N. (2008). Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk. J. Food Eng., 87, 422–427. [CrossRef]
  7. Kleyn, D.H., Lynch, J.M., Barbano, D.M., Bloom, M.J., & Mitchell, M.W. (2001). Determination of fat in raw and processed milks by the gerber method: collaborative study. J. AOAC. Int., 84 (5), 1499–1508.
  8. Klinkesorn, U., Sophanodora, P., Chinachoti, P. & McClements, D.J. (2004). Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Res. Int. 37, 851–859. [CrossRef]
  9. Lamar, P.L., Marks, R.M., & Amen, R.J. (1976). Factor influencing the emulsion stability of liquid diets. J. Food Sci., 41, 1168–1171. [CrossRef]
  10. Marina, A.M., Che Man, Y.B., & Amin, I. (2009). Virgin coconut oil: emerging functional food oil. Trends Food Sci. Technol., 20, 481–487. [CrossRef]
  11. McClements, D.J. (1999). Food Emulsions: Principles, Practice and Techniques. CRC Press, Boca Raton, p. 378.
  12. Monera, O.D. & Del Rosario, E.J. (1982). Physico-chemical evaluation of the natural stability of coconut milk emulsion. Ann. Trop. Res., 4, 47–54.
  13. Naik, A., Raghavendra, S.N., & Raghavarao, K.S. (2012). Production of coconut protein powder from coconut wet processing waste and its characterization. Appl. Biochem. Biotechnol., 167 (5), 1290–1302. [CrossRef]
  14. Onsaard, E., Vittayanont, M., Sringam, S., & McClements, D.J. (2005). Properties and stability of oil-in-water emulsion stabilized by coconut skim milk protein. J. Agri. Food Chem., 53 (14), 5747–5753. [CrossRef]
  15. Onsaard, E., Vittayanout, M., Srigam, S. & McClements, D.J. (2006). Comparison of properties of oil-in-water emulsions stabilized by whey protein isolate. Food Res. Int. 39, 78–86. [CrossRef]
  16. Phungamngoen, C., Chiewchan, N., & Siriwattanayothin, S. (2004). Effect of some stabilizers on the quality of canned high fat coconut milk. KMUTT R& D J., 27 (3), 375–390.
  17. Raghavendra, S.N. & Raghavarao, K.S.M.S. (2010). Effect of different treatments for the destabilization of coconut milk emulsion. J. Food Eng. 97, 341–347. [CrossRef]
  18. Seow, C.C., & Gwee, C.N. (1997). Coconut milk: chemistry and technology, Int. J. Food Sci. Technol., 32, 189–201. [CrossRef]
  19. Simuang, J., Chiewchan, N., & Tansakul, A. (2004). Effects of fat content and temperature on the apparent viscosity of coconut milk. J. Food Eng., 64, 193–197. [CrossRef]
  20. Sringam, S. (1986). Preparation and stabilization of coconut milk. Food Science and Technology Research Project, Agro-Industry Faculty, Kasetsart University, Bangkok, 25p.
  21. Walstra, P. (2003). Physical Chemistry of Foods. New York: Macel Dekker.
  22. Wattanapahu, S., Suwonsichon, T., Jirapakkul, W., & Kasermsumran, S. (2012). Categorization of coconut milk products by their sensory characteristics. Kasetsart J. (Nat. Sci.), 46, 944–954.