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Research :
Assoc. Prof.Sopark Sonwai, Ph.D.Page :
Year : 2022
  • Pimwalan Ornla-ied, Pawitchaya Podchong and Sopark Sonwai (2022). Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification. Journal of the Science of Food and Agriculture. 102(4), 1619-1627.
    DOI: 10.1002/jsfa.11498
  • Pimwalan Ornla-ied, Sirinapa Rungsang, Chin Ping Tan, Dongming Lan, Yonghua Wang and Sopark Sonwai (2022). Enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends to produce cocoa butter substitute. Journal of Oleo Science 71(3), 343-351.
    DOI:10.5650/jos.ess21277
  • Thunchanok Sonprasert, Pimwalan Ornla-ied and Sopark Sonwai (2022). Synthesis of confectionery fat from illipé butter stearin and palm mid-fraction blends via enzymatic interesterification. International Journal of Food Science and Technology, 57, 3150-3161.
    DOI: https://doi.org/10.1111/ijfs.15648
  • Properties and crystallization behavior of cocoa butter and illipe butter blends
  • Production of Margarine Fat from Palm Oil and Butter Fat via Enzymatic Interesterification
  • Pawitchaya Podchong, Kannika Aumpai, Sopark Sonwai and Dérick Rousseau. 2022. Rice bran wax effects on cocoa butter crystallization and tempering. Food Chemistry. 397, 133635
    DOI: 10.1016/j.foodchem.2022.133635
  • Pawitchaya Podchong, Patraporn Inbumrung, Utai Klinkesorn and Sopark Sonwai. 2022. Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat. Journal of Food Science and Technology.
    DOI: 10.1007/s13197-022-05513-1
  • Khakhanang Wijarnprecha, Philipp Fuhrmann, Christopher Gregso, Matt Sillick, Sopark Sonwai and Dérick Rousseau (2022). Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture. Food and Function. 13, 7132-7143
    DOI: 10.1039/D2FO00582D
  • Khakhanang Wijarnprecha, Philipp Fuhrmann, Christopher Gregso, Matt Sillick, Sopark Sonwai and Dérick Rousseau (2022). Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterization. Food and Function. 13, 7112-7122
    DOI: 10.1039/D2FO00581F
  • Kannika Aumpai, Chin Ping Tan, Qiang Huang and Sopark Sonwai (2022). Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction. Food Chemistry. 384, 132535.
    DOI: 10.1016/j.foodchem.2022.132535
    Year : 2021
  • Khakhanang Wijarnprecha, Auke de Vries, Sopark Sonwai, and Dérick Rousseau (2021). Water-in-oleogel emulsions – from ingredient functionality to structure design. Frontiers in Sustainable Food Systems4, 566445.
    DOI: 10.3389/fsufs.2020.566445
  • Sopark Sonwai, Pimwalan Ornla-ied, Silvana Martini, Hironori Hondoh and Satoru Ueno (2021). High intensity ultrasound-induced crystallization of mango kernel fat. Journal of the American Oil Chemists’ Society. 98(1), 43-52.
    DOI: https://doi.org/10.1002/aocs.12431
  • Cocoa Butter Alternatives from Fully Hydrogenated Palm Kernel Oil, Coconut Oil, and Fully Hydrogenated Palm Stearin via Enzymatic Interesterification using TTL lipase
  • Triacylglycerol composition and crystallization behavior of mango butter stearin
  • Crystallization behavior of illipe butter stearin obtained via solvent fractionation
    Year : 2019
  • Janjira Tangsantaskul and Sopark Sonwai (2019). Crystallization of palm olein under the influence of sucrose esters. International Journal of Food Science and Technology.54(11): 3032-3041
    DOI: 10.1111/ijfs.14216
  • Khakhanang Wijarnprecha, Auke de Vries, Pravit Santiwattana, Sopark Sonwaiand Dérick Rousseau (2019). Rheology and structure of oleogelled water-in-oil emulsions containing dispersed droplets as inactive fillers. LWT-Food Science and Technology 115, 108067.
    DOI: 10.1016/j.lwt.2019.04.068
  • Qing Guo, Khakhanang Wijarnprecha, Sopark Sonwai and Derick Rousseau (2019). Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Research International. 119, 805-812.
    DOI: 10.1016/j.foodres.2018.10.063
    Year : 2018
  • 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. 53(12): 2761-2769.
    DOI: 10.1111/ijfs.13888
  • 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
    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.
  • 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
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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