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Research :
Asst. Prof. Sopark Sonwai, Ph.D.Page :
Year : 2018
  • Khakhanang Wijarnprecha, Kornkanok Aryusuk, Pravit Santiwattana, Sopark Sonwai and Derick Rousseau (2018). Structural, thermal, and rheological properties of oleogels produced from rice bran wax and rice bran oil. Food Research International. 112, 199-208.
    DOI:j.foodres.2018.06.005
  • Pawitchaya Podchong, Chin Ping Tan, Sopark Sonwai and Dérick Rousseau (2018). Composition and crystallization of solvent-fractionated palm stearin. International Journal of Food Properties 21:1, 496-509. 
    doi:10.1080/10942912.2018.1425701
  • Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau (2018). Margarines produced from rice bran oil and fractionated palm stearin and their characteristics during storage. Journal of the American Oil Chemists’ Society. 95(4), 433-445.
    DOI: 10.1002/aocs.12052
  • Ruttiya Lakum and Sopark Sonwai. Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend. International Journal of Food science and Technology.
    DOI
  • Qing Guo, Khakhanang Wijarnprecha, Sopark Sonwai and Derick Rousseau (2018). Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Research International.
    DOI: 10.1016/j.foodres.2018.10.063
    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.
  • Lakum, R. and Sonwai, S. 2017. Oral presentation in the topic of Enzymatic interesterification of soybean oil, palm stearin and coconut stearin blends. JSBBA 2017 annual meeting at Kyoto Woman University Kyoto (Japan)
  • Sopark Sonwai, Poonyawee Rungprasertphol, Nantinee Nantipipat, Satinee Tungvongcharoan and Nantikan Laiyangkoon. Characterization of coconut oil fractions obtained from solvent fractionation using acetone. Journal of Oleo Science. 66(9), 2017.
    http://doi.org/10.5650/jos.ess16224
  • Sopark Sonwai, Pawitchaya Podchong and Dérick Rousseau (2017). Crystallization kinetics of cocoa butter in the presence of sorbitan esters. Food Chemistry. 214, 497-506.
    doi: 10.1016/j.foodchem.2016.07.092
    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
  • Sopark Sonwai, Pawitchaya Podchong and Derick Rousseau (2016). Crystallization of coconut oil under the influence of sorbitan esters. Journal of the American Oil Chemists Society. 93(6), 849-858
  • Pimwalan Ornla-ied, Sopark Sonwai and Sawang Lertthirasuntorn (2016). Trans-free margarine fat by enzymatic interesterification of rice bran oil and hard palm stearin. Food Science and Biotechnology 25(3) 673-680.
    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.
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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