Department of Food Technology, Silpakorn University

Asst. Prof. Bhundit Innawong, Ph.D

Asst. Prof. Bhundit Innawong, Ph.D
Expertise

Publication

2022
Udomkun, P., Masso, C., Swennen, R., Romuli, S., Innawong, B., Fotso Kuate, A., Akin-Idowu, P. E., Alakonya, A., & Vanlauwe, B. (2022). Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Science & Nutrition, 00, 1– 13. DOI: 0.1002/fsn3.2907
2021
Udomkun, P., Masso, C., Swennen, R., Innawong, B., Fotso Kuate, A., Alakonya, A., Lienou, J., et al. (2021). Consumer Preferences and Socioeconomic Factors Decided on Plantain and Plantain-Based Products in the Central Region of Cameroon and Oyo State, Nigeria. Foods, 10(8), 1955. DOI: 10.3390/foods10081955
Udomkun, P., Masso, C., Swennen, R., Innawong, B., Alakonya, A., Fotso Kuate, A., & Vanlauwe, B. (2021). How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods, 10(8), 1749. DOI: 10.3390/foods10081749
Udomkun, P., Innawong, B., Masso, C., Klaikreuh, D., Swennen, R., Fotso, A., Alakonya, A., Vanlauwe, B. (2021). Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step Journal of Food Measurement and Characterization, 15 (6), pp. 5637-5647. DOI: 10.1007/s11694-021-01132-0
Janjira Jinnoros, Bhundit Innawong, Patchimaporn Udomkun, Pramuk Parakulsuksatid and Juan L. Silva. 2021. The feasibility of using pulsed vacuum in stimulating calcium-alginate hydrogel balls. Foods 10(7), 1521 DOI: 10.3390/foods10071521
Udomkun, P., Swennen, R., Masso, C., Innawong, B., Fotso Kuate, A., Alakonya, A. and Vanlauwe, B. (2021), Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. International Journal of Food Science and Technology, 56: 5417-5431. DOI: 10.1111/ijfs.15257
The influence of pulsed vacuum stimulation (PVS) on diffusion coefficients of calcium ion, surface textural properties, and microstructural characteristics of calcium alginate gel
2020
Udomkun, P., Tangsanthatkun, J., Innawong, B. (2020) Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique. Innovative Food Science and Emerging Technologies 59,102271 DOI: 10.1016/j.ifset.2019.102271
2019
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, 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
Innawong, B., Siasakul, C., Udomkun, P. (2019) Application of oil replenishment and mixed adsorbents technology to enhance the shelf life of frying oil used in chicken drumsticks processing. Science, Engineering and Health Studies 13(3), pp. 119-132
2018
Patchimaporn Udomkun, Bhundit Innawong. (2018). Effect of pre-treatment processes on physicochemical aspects of vacuum-fried banana chips. Journal of Food Processing and Preservation, 42,(8): e13687 DOI: 10.1111/jfpp.13687
Udomkun, P., Innawong, B., Niruntasuk, K. The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage (2018) Journal of Food Measurement and Characterization. 12(4): 2515–2523. DOI: 10.1007/s11694-018-9868-3
Udomkun, P., Innawong, B., Jumrusjumroendee, N. Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil(2018) LWT, 97, pp. 45-52. DOI: 10.1016/j.lwt.2018.06.035
Patchimaporn Udomkun, Bhundit Innawong, Chatchalai Siasakul, Christopher Okafor. 2018. Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing. Food Chemistry 248: 225–229. DOI: j.foodchem.2017.12.070
Udomkun, P., Innawong, B., Njukwe, E. (2018) Effect of vacuum frying conditions on physico-chemical properties of banana chips. Science, Engineering and Health Studies 12(3), pp. 169-178 Full text
2016
Development of analytical method for fructooligosaccharides using NIR spectroscopy in functional banana fig syrup

Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
E-mail: foodtech@su.ac.th

Faculty website Silpakorn university website