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Accepted/In review article
  • Busarakorn Mahayothee, Parika Rungpichayapichet, Pasinee Yuwanbun, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller. Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit (in review)
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru, Shuji Adachi, Benjamin Bindereif, Heike P. Karbstein and Ulrike S. van der Schaaf. Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin.  (In review)
  • Khwanjai Klinchongkon, Thapanee Bunyakiat, Pramote Khuwijitjaru, Shuji Adachi. Decolorization and ethanol precipitation of mannooligosaccharides from subcritical water treated coconut meal hydrolysate (in review)
    Year : 2019
  • Busarakorn Mahayothee, Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle and Joachim Müller.Influence of drying conditions on color, betacyanin content, and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus). International Journal of Food Science and Technology
    DOI: 10.1111/ijfs.13958
    Year : 2018
  • Patchimaporn Udomkun, Dimitrios Argyropoulos, Marcus Nagle, Busarakorn Mahayothee, Alamu Emmanuel Oladeji, Joachim Müller. (2018). Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying. Journal of Food Measurement and Characterization  12(2): 1028–1037
  • Pramote Khuwijitjaru. 2018. Near Infrared Spectroscopy Research Performance in Food Science and Technology. NIR news 29 (3): 12-14.
    DOI: 10.1177/0960336018763197
  • Pak Malaikritsanachalee, Withu Choosri and Touchpong Choosri. (2018). Study on kinetics of flow characteristics in hot air drying of pineapple. Food Science and Biotechnology. 27(4): 1047 - 1055
    doi: 10.1007/s10068-018-0357-6
  • Prakaywatchara, P., Wattanapairoj, C. and Thirathumthavorn, D. 2018. Effects of emulsifier types and levels in combination with glycerol on the gelatinization and retrogradation properties of gluten-free rice-based wonton wraps. Starch/Starke., 70 (5-6): 1700227.
    DOI: 10.1002/star.201700227
  • Nagle, M., Yasunaga, E., Mahayothee, B., Müller, J.(2018). Potential for sensor systems to monitor fruit physiology of mango during long-distance transport. Environmental Control in Biology, 56 (2), pp. 33-38.
    DOI: 10.2525/ecb.56.33
  • Ruttiya Lakum and Sopark Sonwai. Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend. International Journal of Food science and Technology. 53(12): 2761-2769.
    DOI: 10.1111/ijfs.13888
  • Ignacio López Cerino, Irineo Lorenzo López Cruz, Marcus Nagle, Busarakorn Mahayothee, Joachim Müller. 2018. Thin layer drying of Pineapple (Ananas comosus, L.) Revista Ingeniería Investigación y Tecnología 19(3) 329-342
  • Udomkun, P., Innawong, B., Niruntasuk, K. The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage (2018) Journal of Food Measurement and Characterization. 12(4): 2515–2523.
    DOI: 10.1007/s11694-018-9868-3
  • Udomkun, P., Innawong, B., Jumrusjumroendee, N. Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil(2018) LWT, 97, pp. 45-52.
  • Katrin Utai, Marcus Nagle, Simone Hämmerle, Wolfram Spreer, Busarakorn Mahayothee, Joachim Müller.  Mass estimation of mango fruits (Mangifera indica L., cv. ‘Nam Dokmai’) by linking image processing and artificial neural network. Engineering in Agriculture, Environment and Food.
    DOI: 10.1016/j.eaef.2018.10.003
  • Khakhanang Wijarnprecha, Kornkanok Aryusuk, Pravit Santiwattana, Sopark Sonwai and Derick Rousseau (2018). Structural, thermal, and rheological properties of oleogels produced from rice bran wax and rice bran oil. Food Research International. 112, 199-208.
  • Pawitchaya Podchong, Chin Ping Tan, Sopark Sonwai and Dérick Rousseau (2018). Composition and crystallization of solvent-fractionated palm stearin. International Journal of Food Properties 21:1, 496-509. 
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru, Shuji Adachi. (2018). Properties of Subcritical Water-Hydrolyzed Passion Fruit (Passiflora edulis) Pectin. Food Hydrocolloids 74: 72-77 DOI: 10.1016/j.foodhyd.2017.07.034
  • Klaykruayat, S., Mahayothee, B. and Duangmal, K. (2018). Control of enzymatic browning in fresh-cut mangosteen using alginate coating. Acta Hortic. 1210, 185-192.DOI: 10.17660/ActaHortic.2018.1210.26
  • Qing Guo, Khakhanang Wijarnprecha, Sopark Sonwai and Derick Rousseau (2018). Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Research International.
    DOI: 10.1016/j.foodres.2018.10.063
  • Patchimaporn Udomkun, Bhundit Innawong. (2018). Effect of pre-treatment processes on physicochemical aspects of vacuum-fried banana chips. Journal of Food Processing and Preservation, 42,(8): e13687DOI: 10.1111/jfpp.13687
  • Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau (2018). Margarines produced from rice bran oil and fractionated palm stearin and their characteristics during storage. Journal of the American Oil Chemists’ Society. 95(4), 433-445.
    DOI: 10.1002/aocs.12052
    Year : 2017
  • Kanokwan Kingphadung and Woraruthai Choothian. 2017. Challenges of HACCP implementation in agricultural food products in Thailand. International Journal of GEOMATE, Feb., 2017, Vol. 12, Issue 30, pp. 102-108.DOI: http://dx.doi.org/10.21660/2017.30.2583
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru, Jintana Wiboonsirikul, and Shuji Adachi. (2017) Extraction of oligosaccharides from passion fruit peel by subcritical water treatment. Journal of Food Process Engineering 40(1): e12269 .
  • Pramote Khuwijitjaru, Intira Koomyart, Takashi Kobayashi and Shuji Adachi. (2017) Hydrolysis of konjac flour under subcritical water conditions. Chiang Mai Journal of Science 44(3): 988-992
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  • Nontanut Soisangwan, Da-Ming Gao, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2017). Production of lactulose from lactose in subcritical aqueous ethanol. Journal of Food Process Engineering 40(2):e12413 doi: 10.1111/jfpe.12413
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    Faculty of Engineering and Industrial Technology | Silpakorn University
    Department of Food Technology