Faculty -> Lecturer
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.
Emailthirathumtha_d@su.ac.th
ExpertiseEdible Films and Coatings
Starch and Its Modification
Physico-Chemical Properties of Starch
Gluten-free food
View my research on
Publication
2024
Pantoa, T., Pongpaew, P., Thirathumthavorn, D., Prabsangob, and Udomrati. S. 2024. Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion. Future Foods. 9: 100358.
DOI: 10.1016/j.fufo.2024.100358
Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D. 2024. The effect of concentration on rheological properties of sago (Metroxylon sagu) starch. Food Research. 8(3): 97-105.
DOI: 110.26656/fr.2017.8(3).215
2023
Surojanametakul, V., Satmalee, P., Thirathumthavorn, D. and Udomrati, S. 2023. Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch. Journal of Food Measurement and Characterization. 17 (2): 1862–1876.
DOI: 10.1007/s11694-022-01754-y
Kongrueng, A., Thirathumthavorn, D., Udomrati, S., Chai-Uea, P. and Wattanapairoj, C. 2023. DSC studies of the effect of sodium carbonate, polyols, and emulsifiers on thermal properties of gluten-free noodle dough. Journal of Sustainability Science and Management. 18(9): 111-122.
DOI: 10.46754/jssm.2023.09.008
Effect of Adding Basil seed powder on Gluten-Free Sourdough Bread Made from mixed flour
2022
Thirathumthavorn, D., Sintongtanaput, A., Wongpracharat, S., Chai-Uea, P., & Udomrati, S. (2022). Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate. Brazilian Journal of Food Technology, 25, e2022045.
DOI: 10.1590/1981-6723.04522
Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D. (2022). Rheological properties of pastes and gels of rice flour with varied amylose contents. Science, Engineering and Health Studies. 2630-0087
Satianteerapap, S., Chai-uea, P., Taechapairoj, C., Bandaiphet, C. and Thirathumthavorn, D. 2022. Quality attributes of fresh-cut cabbages treated with acetic acid containing maltodextrin and chitosan. Science, Engineering and Health Studies. 16, 22030012.
DOI
Kongrueang, A., Thirathumthavorn, D., Chai-uea, P., Udomrati, S., Wattanaphairoj, C. (2022). Effects of Humectant and Lecithin on Shelf life and Texture Properties of Gluten-Free Rice Flour-Based Wonton. International Conference on Food Science and Nutrition 2022 (ICFSN2022). Malaysia: Universiti Malaysia Sabah.
2021
Wongpracharat, S., Sintongtanaput, A., & Thirathumthavorn, D. (2021). Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate. Silpakorn International Conference on Total Art and Science 2021 in conjunction with the 2nd International Conference on Engineering and Industrial Technology 2021 (ICEIT 2021) 3-5 November.
Effect of hydroxypropyl methylcellulose and carboxymethyl cellulose on the quality of gluten-free bread and bread crumbs
2020
Sutheeves, S., Chai-Uea, P. and Thirathumthavorn, D. 2020. Impact of hydrocolloids on the physico-chemical and sensory properties of gluten-free instant noodles from rice flour and mung bean starch. Italian Journal of Food Science 32(2): 438-449.
DOI:10.14674/IJFS-1551
Sunsanee Udomrati, Patcharee Tungtrakul, Ngamjit Lowithun and Doungjai Thirathumthavorn, 2020. Different milling methods: Physicochemical, pasting and textural properties of rice flours. Pak. J. Nutr., 19: 253-265.
Some Factors Affecting the Qualities of Gluten-Free Bread Crumbs and Application in Chicken Nuggets
Comparison of Tapioca Starch and Potato Starch on the Qualities of Gluten-Free Instant Noodles Made from Brown Rice Flour Mixed with Rice flour.
Effects of Modified Starch, Soy Protein Isolate and Riceberry Bran on the Rheological Properties of Rice Flour
2019
Application of Edible Coating on the Qualities of Fresh-Cut Cabbages
2018
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
Effect of Chitosan Based Edible Coating Combination with Calcium Chloride and Ascorbic Acid on the Qualities of Fresh-Cut Mangoes
Effect of Protein Content and Hydroxypropyl Methylcellulose on the Qualities of Instant Fried Noodles
2017
Prakaywatchara, P., Wattanaphairoj, C. and Thirathumthavorn, D. 2017. Emulsifiers affecting on the thermal properties of rice flour in gluten-free wonton formula. Oral presentation at JSBBA 2017 Annual Meeting. 17-20 March 2017, Kyoto Women’s University, Japan.
Effect of glycerol and emulsifiers on the properties of gluten-free wonton from rice flour
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
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