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Research :
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.Page :
Year : 2020
  		• Some Factors Affecting the Qualities of Gluten-Free Bread Crumbs and Application in Chicken Nuggets
  		• Comparison of Tapioca Starch and Potato Starch on the Qualities of Gluten-Free Instant Noodles Made from Brown Rice Flour Mixed with Rice flour.
  		• 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.
  • 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.
  		• Effect of Hydrocolloids on the Properties of Sterilized Khao Lam and Its Thermal Properties
  		• Comparison of Sheeted Dough and Cooked Gel Prepared from Wheat Flour, and Rice Flour Mixed with Xanthan Gum
    Year : 2014
  		• Effect of Hydrocolloids on The Properties of Sterilized Khao Lam and Its Thermal Properties
  		• Thirathumthavorn, D. and W. Thongunruan. 2014. Incorporation of rice starch affecting on morphology, mechanical properties and water vapor permeability of glutelin-based composite films. Journal of Food Processing and Preservation. 38(4): 1799-1806. DOI:10.1111/jfpp.12149
    Year : 2013
  		• Preheat Treatment, Enzyme-Substrate Ratio and Hydrolysis Time Affecting on Dextrose Equivalent and Viscosity of Sinlek Brown Rice
  		• Khammumta, W. and D. Thirathumthavorn. 2013. Effect of lipid types and concentrations on the microstructure and mechanical properties of octenyl succinate tapioca starch based film. The 3rd National and International Graduate Study Conference 2013 "Creativity Education" 9-10 May 2013. Arranged at Princess Maha Chakri Sirindhorn Anthropology Centre (Public Organisation)
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    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