แนะนำภาควิชา การเข้าศึกษา บุคลากร ผลงานวิชาการ บริการวิชาการ ความร่วมมือกับต่างประเทศ ทุนการศึกษา รางวัลที่นักศึกษาได้รับ ถามตอบ เข้าฐานข้อมูล
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ผลงานวิชาการ :
ตารางสรุปผลงานวิชาการ
ปีวารสารนานาชาติวารสารในประเทศการประชุมวิชาการนานาชาติการประชุมวิชาการระดับชาติสิทธิบัตร/อนุสิทธิบัตรหนังสือ
ISIScopus-
2562122325
2561122237121
2560111314101
25591321524224
255891811233
25571149144
2556313101591
255541155
255471372
2553611071
255291161
255182272
25505131691
2549744212
254822411
2547522572
2546133
25454162
25441151
2543113
254211
25412
25402
   ค้นหาผลงานวิชาการ : ใส่ข้อความที่ต้องการค้นหา
ผลงานตีพิมพ์ วารสารนานาชาติ : หน้า :
Accepted/In review article
  • Busarakorn Mahayothee, Thipharat Thamsala, Pramote Khuwijitjaru, Serm Janjai. Effect of drying temperature and drying method on drying rate and bioactive compounds in cassumunar ginger (In review)
  • Busarakorn Mahayothee, Parika Rungpichayapichet, Pasinee Yuwanbun, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller. Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit (in review)
  • Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau (2019). The role of rice bran wax on the crystallization and polymorphic evolution of tempered cocoa butter. LWT-Food Science and Technology. (In Review)

  • Pramote Khuwijitjaru, Kamoltipnicha Boonyapisomparn, Christian W. Huck. Near infrared spectroscopy with linear discriminant analysis for green coffee beans sorting (In review)
  • ปี 2562
  • Limsangouan, N., Milasing, N., Thongngam, M., Khuwijitjaru, P. and Jittanit, W. Physical and chemical properties, antioxidant capacity and total phenolic content of tamarind (Tamarindus indica) seed xyloglucan component extracted using subcritical water. Journal of Food Processing and Preservation
    DOI: 10.1111/jfpp.14146
  • Gregersen, S.B., Wiking, L., Bertelsen, K.B., Tangsanthatkun, J., Pedersen, B., Poulsen, K.R., Andersen, U., Hammershøj, M.. (2019). Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation. International Dairy Journal 97,1-4
    DOI: 10.1016/j.idairyj.2019.04.015
  • 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
  • Patchimaporn Udomkun, Bhundit Innawong, and Wantakan Sopa. (2019). Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil? Journal of Food Quality.Volume 2019, 6580320
    DOI: 10.1155/2019/6580320
  • Katrin Utai, Marcus Nagle, Simone Hämmerle, Wolfram Spreer, Busarakorn Mahayothee, Joachim Müller. (2019). Mass estimation of mango fruits (Mangifera indica L., cv. ‘Nam Dokmai’) by linking image processing and artificial neural network. Engineering in Agriculture, Environment and Food.12(1): 103-110
    DOI: 10.1016/j.eaef.2018.10.003
  • Busarakorn Mahayothee, Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle and Joachim Müller. (2019). Influence of drying conditions on color, betacyanin content, and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus). International Journal of Food Science and Technology 54(2): 460-470.
    DOI: 10.1111/ijfs.13958
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru, Shuji Adachi, Benjamin Bindereif, Heike P. Karbstein and Ulrike S. van der Schaaf. (2019) Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin.  Food Hydrocolloids 91: 174-181.
    DOI: 10.1016/j.foodhyd.2019.01.005
  • 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
  • Khwanjai Klinchongkon, Thapanee Bunyakiat, Pramote Khuwijitjaru, Shuji Adachi. (2019). Ethanol precipitation of mannooligosaccharides from subcritical water-treated coconut meal hydrolysate. Food and Bioprocess Technology 12(7): 1197-1204.
    DOI: 10.1007/s11947-019-02288-w
  • Khakhanang Wijarnprecha, Auke de Vries, Pravit Santiwattana, Sopark Sonwaiand Dérick Rousseau (2019). Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers. LWT-Food Science and Technology. 115, 108058

    DOI: 10.1016/j.lwt.2019.04.059
  • Janjira Tangsantaskul and Sopark Sonwai (2019). Crystallization of palm olein under the influence of sucrose esters. International Journal of Food Science and Technology.
    DOI: 10.1111/ijfs.14216
  • Udomkun, P., Niruntasuk, P., Innawong, B. 2019. Impact of novel far-infrared frying technique on quality aspects of chicken nuggets and frying medium. Journal of Food Processing and Preservation, 43(5) e13931
    DOI: 10.1111/jfpp.13931
  • Patchimaporn Udomkun, Bhundit Innawong, Kitiya Jeepetch. (2019) Computer vision system (CVS) for color and surface oil measurements of durian chips during post-frying. Journal of Food Measurement and Characterization.
    DOI: 10.1007/s11694-019-00128-1
  • Wong C.-Y., Rosli S.-S., Uemura Y., Ho Y.C., Leejeerajumnean A., Kiatkittipong W., Cheng C.-K., Lam M.-K., Lim J.-W. (2019). Potential protein and biodiesel sources from black soldier fly larvae: Insights of larval harvesting instar and fermented feeding medium. Energies 12(8),en12081570
    DOI: 10.3390/en12081570
  • ปี 2561
  • Patchimaporn Udomkun, Dimitrios Argyropoulos, Marcus Nagle, Busarakorn Mahayothee, Alamu Emmanuel Oladeji, Joachim Müller. (2018). Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying. Journal of Food Measurement and Characterization  12(2): 1028–1037
    DOI: 10.1007/s11694-018-9718-3
  • Pramote Khuwijitjaru. 2018. Near Infrared Spectroscopy Research Performance in Food Science and Technology. NIR news 29 (3): 12-14.
    DOI: 10.1177/0960336018763197
  • Pak Malaikritsanachalee, Withu Choosri and Touchpong Choosri. (2018). Study on kinetics of flow characteristics in hot air drying of pineapple. Food Science and Biotechnology. 27(4): 1047 - 1055
    DOI: 10.1007/s10068-018-0357-6
  • Prakaywatchara, P., Wattanapairoj, C. and Thirathumthavorn, D. 2018. Effects of emulsifier types and levels in combination with glycerol on the gelatinization and retrogradation properties of gluten-free rice-based wonton wraps. Starch/Starke., 70 (5-6): 1700227.
    DOI: 10.1002/star.201700227
  • Nagle, M., Yasunaga, E., Mahayothee, B., Müller, J.(2018). Potential for sensor systems to monitor fruit physiology of mango during long-distance transport. Environmental Control in Biology, 56 (2), pp. 33-38. DOI: 10.2525/ecb.56.33
  • 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
  • Ignacio López Cerino, Irineo Lorenzo López Cruz, Marcus Nagle, Busarakorn Mahayothee, Joachim Müller. 2018. Thin layer drying of Pineapple (Ananas comosus, L.) Revista Ingeniería Investigación y Tecnología 19(3) 329-342
    DOI: fi.25940732e.2018.19n3.028
  • หน้า :

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