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Research :
Asst. Prof. Prasong Siriwongwilaichat, Ph.D.Page :
Year : 2022
  • Kingphadung, K., Kurdkaew, P., Siriwongwilaichat, P., Kwonpongsagoon, S., (2022). Comparison of performance and economic efficiency for greenhouse solar versus hot air drying: a case of crispy mango production. Processes 10(2), 311.
    DOI: 10.3390/pr10020311
  • The effect of sugar substitutes on physicochemical properties of reduced sugar coconut milk jelly
  • The Effect of Reduction and Replacement of Sodium Chloride with Potassium Chloride on Sensory Quality of Pork Flavored Seasoning Powder
    Year : 2021
  • Siriwongwilaichat, P and Kongpanichtrakul, C. (2021). Quality improvement of gluten-free doughnut by using hydrocolloids, Science, Engineering and Health Studies, 15, 21030005.
    Full text
  • The effect of sucrose replacement with psicose on the quality of coconut milk jelly
    Year : 2020
  • Partial Replacement of Pork with Banana Blossom in Chinese Sausage
    Year : 2019
  • Sinee Nongtaodum, Phattarakan Chairat, Wanida Charoenphon, Prasong Siriwongwilaichat. (2019). The effect of hydrocolloids on the quality of gluten-free rice scones. Srinakharinwirot University (Journal of Science and Technology), 11 (21) : 193-203.
    Full text
  • Koedcharoenporn, J. and Siriwongwilaichat, P. 2019. Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum. Science, Engineering and Health Studies. 13(2): 59-72.
    Full text
  • Hongpan N. and Siriwongwilaichat P. 2019. Effects of pH and Calcium Treatments on Firmness Retention and Physicochemical Properties of Frozen Mangoes.The 21st Food Innovation Asia Conference 2019 (FIAC 2019) Future Food Innovation for Better Health and Wellness 13-15 June 2019. 175-185.
    Year : 2018
  • Wiyakaew, P. and Siriwongwilaichat, P. 2018. The Effect of Pre-frying Treatments and Frying Methods on Textural and Sensory Properties of Crispy Fried Dehusked Mung Bean. The 20th Food Innovation Asia Conference 2018 (FIAC 2018):Creative Food for Future and Sustainability, 14-16 June 2018, BITEC, Bangkok, Thailand. (Poster with full paper submission).
  • Phattarakan Chairat, Wanida Charoenphon, Prasong Siriwongwilichat and Sinee Nongtaodum. 2018. The effect of Hydrocolloids on the Quality of Gluten-Free Rice Scones. The 20th Food Innovation Asia Conference 2018 (FIAC 2018):Creative Food for Future and Sustainability, 14-16 June 2018, BITEC, Bangkok, Thailand. (Poster with full paper submission).
    Year : 2017
  • Koedcharoenporn, C. and Siriwongwilaichat, P. 2017. Effect of locust bean gum on textural properties and syneresis of xanthan gum-carrageenan based mango gel. Poster presentation at SCEJ 82nd Annual Meeting(2017). 6-8 March 2017, Shibaura Institute of Technology,Toyosu Campus
  • Siriwongwilaichat, P. and Kongpanichtrakul, C. 2017.The Effect of Hydrocolloids on Characteristics of Gluten-free Yeast Doughnut. JSBBA 2017 annual meeting at Kyoto Woman University (Japan).
  • Koedcharoenporn, C. and Siriwongwilaichat, P. 2017. Effect of locust bean gum concentration and particle size of mango on textural, syneresis and sensory properties of frozen restructured mango. Poster presentation at Food Innovation Asia 2017. 15-17 June 2017, BITEC, Bangkok, Thailand
    Year : 2016
  • Application of near-infrared spectroscopy for determination of xanthones in mangosteen rind
  • The effect of citric acid, ascorbic acid and thermal treatment on anti-browning of frozen mango cv. Nam Dok Mai puree
  • 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.
  • Busarakorn Mahayothee, Intira Koomyart, Pramote Khuwijitjaru, Prasong Siriwongwilaichat, Marcus Nagle, Joachim Müller. (2016). Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stages. International Journal of Food Properties  19(9): 2041-2051.doi:10.1080/10942912.2015.1099042
    Year : 2015
  • Yooyuen, P., Ploynampon, W., and Siriwongwilaichat, P. 2015. Evaluation of Sensory and Physical Characteristics of Commercial Green Starched Jelly Noodles in Thailand. Proceedings of 17th Food Innovation Asia Conference 2015 : Innovative ASEAN Food Research towards the World. 18-19 June 2015. Bangkok, Thailand. pp.217 – 222.
  • Siriwongwilaichat, P., Sripakdee, C., Ornlah, C. and Manayingchareon, A. 2015. The effect of coconut meal fortification on physical properties of bread. International Conference on Coconut Oil, 17-19 March, BITEC, Bangkok, Thailand. (Poster presentation).
  • The effect of acetlylated distarch phosphate on physical properties of sterilized Tub Tim Grob
  • Sawaengwutthipan W. and Siriwongwialicha P. 2015. The effect of gac fruit preparation addition on characteristics of yoghurt. Journal of Food Science and Agricultural Technology, 1(1): 93-98. Full Text
  • The effect of modified starch on physical properties of Tub Tim Grob
    Year : 2014
  • Siriwongwilaichat, P., Thongart, K. and Thaisakornphan, P. 2014. The effect of blanching on textural and color of frozen young coconut meat. International Conference on Food and Applied Bioscience. 6-7 February. The Empress Hotel, Chiang Mai, Thailand. (Poster Presentation).
  • The Effect Avian Influenza (Bird Flu) on Information Perception Chicken Purchase and in Bangkok
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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