ผลงานวิชาการ :
ปี 2562
  • 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.54(11): 3032-3041
    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. 13(3), pp. 2075-2081.
    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
  • Limsangouan, N., Milasing, N., Thongngam, M., Khuwijitjaru, P. and Jittanit, W. (2019). 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 43 (10): e14146
    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

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