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Research :
Asst. Prof. Sopark Sonwai, Ph.D.Page :
Year : 2017
  • Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau. Margarines from binary mixtures between rice bran oil and fractionated palm stearin and their characteristics during storage. 15th Euro Fed Lipid Congress. Uppsala, Sweden. August 27-30, 2017.
  • Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau. Characterization of margarines produced from binary lipid systems of rice bran oil and fractionated palm stearin. 19th Food Innovation Asia Conference 2017. Bangkok, Thailand. June 15-17, 2017.
    Year : 2016
  • Wanwara Asawanuwat and Sopark Sonwai. 2016. Phenolic Compounds in Commercial Chocolate Products compared with Cocoa Mass Content on their Labels. The 9th Silpakorn University International Conference on Academic Research and Creative Arts : Integration of Art and Science. pp. P-131 - P-137.
  • Tanapa Aneknan and Sopark Sonwai. 2016. Zero- trans shortening using krabok oil, sunflower oil and rice bran oil. The 9th Silpakorn University International Conference on Academic Research and Creative Arts : Integration of Art and Science. 9, 24-30.
  • Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau. Composition and physicochemical properties of single-stage solvent-fractionated palm stearin. 107th American Oil Chemists’ Society Annual Meeting & Expo. Salt Lake City, Utah, USA. May 1–4, 2016.
  • Sopark Sonwai, Pawitchaya Podchong and Dérick Rousseau. 2016. Crystallization kinetics of coconut oil in the presence of sorbitan esters with different fatty acid moieties. Journal of the American Oil Chemists’ Society. 93(6), 849-858. DOI: 10.1007/s11746-016-2828-3
    Year : 2015
  • Studies on crystallization of dry fractionated cocoa butter
  • Sopark Sonwai, Pimwalan Ornla-ied and Tanapa Aneknun (2015). Lauric fat cocoa butter replacer from Krabok (Irvingia Malayana) seed fat and coconut oil. Journal of Oleo Science.64(4) 357-365. DOI: 10.5650/jos.ess14244
    Year : 2014
  • Sopark Sonwai and Punnee Ponprachanuvut  (2014). Studies of fatty acid composition, physicochemical and thermal properties, and crystallization behavior of mango kernel fats from various Thai varieties. Journal of Oleo Science 63 (7) 661-669 ( DOI: 10.5650/jos.ess14036)
  • Pawitchaya Podchong and Sopark Sonwai. Production of a margarine fat from rice bran oil. 1st Asian Conference on Oleo Science. Sapporo, Japan. September 8-9, 2014.
  • Sonwai S., Kaphueakngam P. and Flood A. 2014. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. Journal of Food Science and Technology. 51(10): 2357-2369 (DOI: 10.1007/s13197-012-0808-7)
    Year : 2013
  • Sonwai S. and Luangsasipong V. (2013). Production of zero-trans margarines from blends of virgin coconut oil, palm stearin and palm oil. Food Science and Technology Research. 19(3), 425-437. J-Stage
  • Effect of Sorbitans on Crystallization of Coconut Oil
    Year : 2012
  • Sonwai S. and Ponprachanuvut P. (2012). Characterization of physicochemical and thermal properties and crystallization behavior of Krabok (Irvingia Malayana) and rambutan seed fats. Journal of Oleo Science. 61(12), 671-679.
    Full Text
  • Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau. Effects of sorbitan‐based surfactants on the early‐stage crystallization of cocoa butter. 2012 Malaysia-Thailand Graduate Forum in Life Science, Food Science and Agriculture. Mahidol University, Bangkok, Thailand. December 12-14, 2012.
  • Effect of Particle Size Distribution on Fat Bloom Formation of Dark Chocolate
    Year : 2010
  • Rousseau D., S. Sonwai and R. Khan (2010). Microscale surface roughening of chocolate viewed with optical profilometry. Journal of the American Oil Chemists Society 87(10) 1127-1136.
    SpringerLink
    Year : 2008
  • Sonwai S. and D. Rousseau (2008). Fat Crystal Growth and Microstructural Evolution in Industrial Milk Chocolate. Crystal Growth & Design. 8 (9), 3165–3174. ACS Publications
  • Rousseau D. and S. Sonwai (2008). Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage. Food Biophysics. 3, 273-278. SpringerLink
    Year : 2006
  • Sonwai S. and D. Rousseau (2006). ‘Studies of Fat bloom in Cocoa Butter Crystallized with and without the Presence of Cocoa Butter Equivalent’. Proceedings of the 97th AOCS Annual Meeting and Expo. America’s Center St. Louise, Missouri. April 30-May 3, 2006.
  • Sonwai S. and D. Rousseau (2006). ‘A long-term Micro-structural Investigation of Chocolate’. Proceedings of the 97th AOCS Annual Meeting and Expo. America’s Center St. Louise, Missouri. April 30-May 3, 2006.
  • Sonwai S. and D. Rousseau (2006). Structure Evolution and Bloom Formation in Tempered Cocoa Butter during Long Term Storage. European Journal of Lipid Science and Technology. 108, 735-745.
  • Sonwai S. and M. R. Mackley (2006). The Effect of Shear on the Crystallization of Cocoa Butter. Journal of the American Oil Chemists Society. 83(7), 583-596.
    Year : 2005
  • Chano T., W. Kupoonsup and S. Sonwai (2005). ‘Studies to Solve the Problem of Sandy Texture in Sweetened Condensed Milk Manufactured by the Royal Chitralada Projects (การศึกษาเพื่อแก้ปัญหาลักษณะเนื้อสัมผัสแบบเนื้อทรายของนมข้นหวานที่ผลิตโดยโครงการส่วนพระองค์ สวนจิตรดา)’. Proceedings of the 3rd TRF Undergraduate Technology Development Exhibition (IRPUS). 120-121.
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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