Research : Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

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Research :

Asst. Prof. Pornsri Charoenpanich, Ph.D.

Year : 2021
	Development of oat-based set yoghurt using vegan stabilizers
	Phakatip Pomphao and Pornsri Charoenpanich. 2021. Antioxidant activity and phytochemical content of Cissus quadrangularis and Pluchea indica. The 18th KU KPS National Conference. p.2344-2351
	Senamontree S, Lakthan T, Charoenpanich P, Chanchao C, Charoenpanich A. 2021. Betulinic acid decreases lipid accumulation in adipogenesis-induced human mesenchymal stem cells with upregulation of PGC-1α and UCP-1 and post-transcriptional downregulation of adiponectin and leptin secretion. PeerJ 9:e12321 DOI: 10.7717/peerj.12321
Year : 2020
	Pornsri Charoenpanich, Anussara Mungkung, Nattakan Seeviset.(2020). A pH sensitive, loop-mediated isothermal amplification assay for detection of Salmonella in food. Science, Engineering and Health Studies 14(3) 160-168. Full Text
Year : 2019
	Comparison of yogurt starter powder preparation by spray dry and freeze dry

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