ภาควิชาเทคโนโลยีอาหาร มหาวิทยาลัยศิลปากร

คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

การนำเสนอผลงาน : วารสารนานาชาติ (ISI) ปี 2565

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
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. 59, 4370–4379. DOI: 10.1007/s13197-022-05513-1
Khwanjai Klinchongkon, Bussaraporn Intim, Neeranuch Milasing, Pramote Khuwijitjaru. (2022). Effect of ethanol concentration and temperature on solubility of fructose. Food Science and Technology Research 28 (1), 105–109. DOI: 10.3136/fstr.FSTR-D-21-00191
Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller and Busarakorn Mahayothee. (2022). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering 317, 110695 DOI: 10.1016/j.jfoodeng.2021.110695
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
Pramote Khuwijitjaru, Supawadee Somkane, Kyuya Nakagawa, and Busarakorn Mahayothee. 2022. Osmotic dehydration, drying kinetics, and quality attributes of osmotic hot air-dried mango as affected by initial frozen storage. Foods 11(3): 489. DOI: 10.3390/foods11030489
Sawittree Chaiareekitwat, Sajid Latif, Busarakorn Mahayothee, Pramote Khuwijitjaru, Marcus Nagle, Suwaluk Amawan, Joachim Müller. (2022). Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position. Food Chemistry 372, 131173. DOI: 10.1016/j.foodchem.2021.131173
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
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
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

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

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. 59, 4370–4379.

DOI: 10.1007/s13197-022-05513-1

Khwanjai Klinchongkon, Bussaraporn Intim, Neeranuch Milasing, Pramote Khuwijitjaru. (2022). Effect of ethanol concentration and temperature on solubility of fructose. Food Science and Technology Research 28 (1), 105–109.

DOI: 10.3136/fstr.FSTR-D-21-00191

Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller and Busarakorn Mahayothee. (2022). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering 317, 110695

DOI: 10.1016/j.jfoodeng.2021.110695

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

Pramote Khuwijitjaru, Supawadee Somkane, Kyuya Nakagawa, and Busarakorn Mahayothee. 2022. Osmotic dehydration, drying kinetics, and quality attributes of osmotic hot air-dried mango as affected by initial frozen storage. Foods 11(3): 489.

DOI: 10.3390/foods11030489

Sawittree Chaiareekitwat, Sajid Latif, Busarakorn Mahayothee, Pramote Khuwijitjaru, Marcus Nagle, Suwaluk Amawan, Joachim Müller. (2022). Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position. Food Chemistry 372, 131173.

DOI: 10.1016/j.foodchem.2021.131173

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

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

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

ภาควิชาเทคโนโลยีอาหาร คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร วิทยาเขตพระราชวังสนามจันทร์ อ.เมือง จ.นครปฐม 73000
Tel 0-3424-2322 (สายตรง) หรือ 0-3410-9686 ต่อ 209300
E-mail: foodtech@su.ac.th

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