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Research :
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.Page :
Year : 2023
  • Surojanametakul, V., Satmalee, P., Thirathumthavorn, D. and Udomrati, S. 2022. Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch. Journal of Food Measurement and Characterization.
    DOI: 10.1007/s11694-022-01754-y
    Year : 2022
  		• Kongrueang, A., Thirathumthavorn, D., Chai-uea, P., Udomrati, S., Wattanaphairoj, C. (2022). Effects of Humectant and Lecithin on Shelf life and Texture Properties of Gluten-Free Rice Flour-Based Wonton. International Conference on Food Science and Nutrition 2022 (ICFSN2022). Malaysia: Universiti Malaysia Sabah.
  • Thirathumthavorn, D., Sintongtanaput, A., Wongpracharat, S., Chai-Uea, P., & Udomrati, S. (2022). Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate. Brazilian Journal of Food Technology, 25, e2022045.
    DOI: 10.1590/1981-6723.04522
  • Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D. (2022). Rheological properties of pastes and gels of rice flour with varied amylose contents. Science, Engineering and Health Studies. 2630-0087
  • Satianteerapap, S., Chai-uea, P., Taechapairoj, C., Bandaiphet, C. and Thirathumthavorn, D. 2022. Quality attributes of fresh-cut cabbages treated with acetic acid containing maltodextrin and chitosan. Science, Engineering and Health Studies. 16, 22030012.
    DOI
    Year : 2021
  		• Effect of hydroxypropyl methylcellulose and carboxymethyl cellulose on the quality of gluten-free bread and bread crumbs
    Year : 2020
  		• Some Factors Affecting the Qualities of Gluten-Free Bread Crumbs and Application in Chicken Nuggets
  		• Effects of Modified Starch, Soy Protein Isolate and Riceberry Bran on the Rheological Properties of Rice Flour
  		• Sunsanee Udomrati, Patcharee Tungtrakul, Ngamjit Lowithun and Doungjai Thirathumthavorn, 2020. Different milling methods: Physicochemical, pasting and textural properties of rice flours. Pak. J. Nutr., 19: 253-265.
  		• Comparison of Tapioca Starch and Potato Starch on the Qualities of Gluten-Free Instant Noodles Made from Brown Rice Flour Mixed with Rice flour.
  • Sutheeves, S., Chai-Uea, P. and Thirathumthavorn, D. 2020. Impact of hydrocolloids on the physico-chemical and sensory properties of gluten-free instant noodles from rice flour and mung bean starch. Italian Journal of Food Science 32(2): 438-449.
    DOI:10.14674/IJFS-1551
    Year : 2019
  		• Application of Edible Coating on the Qualities of Fresh-Cut Cabbages
    Year : 2018
  		• Effect of Chitosan Based Edible Coating Combination with Calcium Chloride and Ascorbic Acid on the Qualities of Fresh-Cut Mangoes
  		• Effect of Protein Content and Hydroxypropyl Methylcellulose on the Qualities of Instant Fried Noodles
  • 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
    Year : 2017
  		• Properties of Emulsion Films from Whey Protein Isolate and Gum Arabic
  		• Prakaywatchara, P., Wattanaphairoj, C. and Thirathumthavorn, D. 2017. Emulsifiers affecting on the thermal properties of rice flour in gluten-free wonton formula. Oral presentation at JSBBA 2017 Annual Meeting. 17-20 March 2017, Kyoto Women’s University, Japan.
  		• Effect of glycerol and emulsifiers on the properties of gluten-free wonton from rice flour
    Year : 2016
  		• Busakorn S., Doungjai T., Prasong S., Piyachat C. and Thipdonnaya T. 2016. Amylase Hydrolyzed Sinlek, Riceberry and Khao-Dawk-Mali 105 Brown Rice Flour. SCEJ Annual Meeting. March, 14-15, 2016, Kansai University, Japan.
  		• Doungjai T., Lalida C., Prasong S., Piyachat C. and Thipdonnaya T. 2016. Retrogradation Properties of Waxy Rice Flour Containing Converted Tapioca Starch. SCEJ Annual Meeting. March, 14-15, 2016, Kansai University, Japan.
  		• Sakulchanok P., Doungjai T. and Prasong S. 2016. Hydrocolloids Affecting on The Properties of Rice Based Wonton. SCEJ Annual Meeting. March, 14-15, 2016, Kansai University, Japan.
  		• Some Properties of Sheeted Dough from Rice Flour Mixed with Hydrocolloids
  		• Effects of Modified Starch on the Properties of Gluten-Free Wonton Sheet
    Year : 2015
  		• Effect of Time, Temperature and α-Amylase Activity to Jasmine Brown Rice Hydrolysis
  		• Busakorn Sajaroen, Piyachat Chai-uer and Doungjai Thirathumthavorn. 2015. Effect of alpha-amylase hydrolysis on reducing sugar and viscosity of two brown rice flours. Journal of Food Science and Agricultural Technology 1(1): 79-82.
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    Contact us :
    Department of Food Technology
    Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000 THAILAND
    Phone +66 34 219361; FAX +66 34 272 194
    E-mail: foodtech@su.ac.th
    Faculty of Engineering and Industrial Technology | Silpakorn University
    Department of Food Technology