Faculty -> Lecturer
Asst. Prof. Prasong Siriwongwilaichat, Ph.D.
Emaildeersong1@yahoo.com
ExpertiseFood Product Development

View my research on
Publication
2024
Pattawee, N. and Siriwongwilaichat, P. 2024.Optimisation of pectin, solid content, and emulsifier for coconut milk set yoghurt analogue using response surface methodology. International Food Research Journal, 31(4), 991 – 1002.
DOI:10.47836/ifrj.31.4.16
2023
Nanthawat Pattawee, Prasong Siriwongwilaichat. 2023. Optimization of pectin, solid content and emulsifier for coconut milk set yoghurt analogue using response surface methodology.The 25th Food Innovation Asia Conference 2023: The Future Food for Sustainability, Health and Well-being 15-17 June 2023, BITECH, Bangkok, THAILAND
Prasong Siriwongwilaichat, Panatda Doktoei and Tanascha Srisuk.2023.Optimization of Buckwheat Flour, Rice Flour and Tapioca Flour Using Mixture Design for Gluten-free Biscuit Formulation. Silpakorn International Conference on Total Art and Science 2023 (SICTAS 2023) in conjunction with the 3rd International Conference on Engineering and Industrial Technology 2023 (ICEIT 2023) The International Virtual Conference on Art, Science & Technology, and Social Science. Abstract (ST0411-0001) p. 108
2022
Kingphadung, K., Kurdkaew, P., Siriwongwilaichat, P., Kwonpongsagoon, S., (2022). Comparison of performance and economic efficiency for greenhouse solar versus hot air drying: a case of crispy mango production. Processes 10(2), 311.
DOI: 10.3390/pr10020311
The effect of sugar substitutes on physicochemical properties of reduced sugar coconut milk jelly
The Effect of Reduction and Replacement of Sodium Chloride with Potassium Chloride on Sensory Quality of Pork Flavored Seasoning Powder
2021
Siriwongwilaichat, P and Kongpanichtrakul, C. (2021). Quality improvement of gluten-free doughnut by using hydrocolloids, Science, Engineering and Health Studies, 15, 21030005.
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The effect of sucrose replacement with psicose on the quality of coconut milk jelly
2020
Partial Replacement of Pork with Banana Blossom in Chinese Sausage
2019
Koedcharoenporn, J. and Siriwongwilaichat, P. 2019. Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum. Science, Engineering and Health Studies. 13(2): 59-72.
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Sinee Nongtaodum, Phattarakan Chairat, Wanida Charoenphon, Prasong Siriwongwilaichat. (2019). The effect of hydrocolloids on the quality of gluten-free rice scones. Srinakharinwirot University (Journal of Science and Technology), 11 (21) : 193-203.
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Hongpan N. and Siriwongwilaichat P. 2019. Effects of pH and Calcium Treatments on Firmness Retention and Physicochemical Properties of Frozen Mangoes.The 21st Food Innovation Asia Conference 2019 (FIAC 2019) Future Food Innovation for Better Health and Wellness 13-15 June 2019. 175-185.
2018
Wiyakaew, P. and Siriwongwilaichat, P. 2018. The Effect of Pre-frying Treatments and Frying Methods on Textural and Sensory Properties of Crispy Fried Dehusked Mung Bean. The 20th Food Innovation Asia Conference 2018 (FIAC 2018):Creative Food for Future and Sustainability, 14-16 June 2018, BITEC, Bangkok, Thailand. (Poster with full paper submission).
2017
Koedcharoenporn, C. and Siriwongwilaichat, P. 2017. Effect of locust bean gum on textural properties and syneresis of xanthan gum-carrageenan based mango gel. Poster presentation at SCEJ 82nd Annual Meeting(2017). 6-8 March 2017, Shibaura Institute of Technology,Toyosu Campus
Siriwongwilaichat, P. and Kongpanichtrakul, C. 2017.The Effect of Hydrocolloids on Characteristics of Gluten-free Yeast Doughnut. JSBBA 2017 annual meeting at Kyoto Woman University (Japan).
Koedcharoenporn, C. and Siriwongwilaichat, P. 2017. Effect of locust bean gum concentration and particle size of mango on textural, syneresis and sensory properties of frozen restructured mango. Poster presentation at Food Innovation Asia 2017. 15-17 June 2017, BITEC, Bangkok, Thailand
2016
Busarakorn Mahayothee, Intira Koomyart, Pramote Khuwijitjaru, Prasong Siriwongwilaichat, Marcus Nagle, Joachim Müller. (2016). Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stages. International Journal of Food Properties  19(9): 2041-2051.doi:10.1080/10942912.2015.1099042
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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E-mail: foodtech@su.ac.th
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