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Research :
Asst. Prof. Sopark Sonwai, Ph.D.
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.
    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)
  • 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
    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.
  • P. Wanpiyarut, P. Chomtaruk and S. Sonwai (2005). ‘Studies to Solve the Problem of Size Variation in Cane Sugar Crystals Manufactured by Mitrkalasin Sugar Factory (การศึกษาเพื่อแก้ปัญหาความไม่สม่ำเสมอของขนาดผลึกน้ำตาลทรายที่ผลิตโดยโรงงานน้ำตาลมิตรกาฬสินธุ์)’. Proceedings of the 3rd TRF Undergraduate Technology Development Exhibition (IRPUS). 122-123.
    Year : 2001
  • S. Sonwai and M. R. Mackley (September, 2001). ‘The Crystallisation of Cocoa Butter under Shear’. Paper presented at the 24th World Congress and Exhibition of the International Society for Fat Research, Berlin, Germany.
    Year : 2000
  • S. Sonwai and M. R. Mackley (October, 2000). ‘The Effect of Shear on the Crystallisation of Cocoa Butter’. Paper presented at the Japan Oil Chemists’ Society and American Oil Chemists’ Society World Congress 2000, Kyoto, Japan.

    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