Department of Food Technology, Silpakorn University

Asst. Prof. Eakaphan Keowmaneechai, Ph.D.

Asst. Prof. Eakaphan Keowmaneechai, Ph.D.
Expertise

Publication

2018
Lekrungraungkit, P. and Keowmaneechai, E. 2018. Effect of Emulsifiers on the Quality of Bread by Using Rice Bran Oil. The 56th Kasetsart University Annual Conference: 721-728.
Jaitab, T. and Keowmaneechai, E. 2018. Effect of pH in Clarification and Evaporation Processes on Quality Attributes of Coconut Sugar Syrup. The 56th Kasetsart University Annual Conference: 738-745.
2015
Supplementation of Prebiotic Dietary Fibers in Rice Cracker
Effects of pH Adjustment on the Chemical and Physical Properties of Sugarcane Syrup
2014
Replacement of Sugar with Alternative Sweeteners in Coconut Milk Jelly
2013
Using of Non-sugar Sweeteners in Thai Jelly Dessert
2007
Supatsri Radomkit, Ekapan Kaewmaneechai, Pramote Kuwichitjaru, Busarakorn Mahayothee, Suched Samuhasaneetoo. Physicochemical changes during hot air drying of banana. In: The 9th Agro-Industrial Conference: Food Innovation Asia 2007: “Q” Food for Good Life, 14-15 June 2007. BITEC, Bangkok, Thailand.
2006
Keowmaneechai, E., McClements, D.J. Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride (2006) Food Research International 39 (2), pp. 230-239.
2002
Keowmaneechai E, McClements D J. Effect of CaCl₂ and KCl on physicochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. Journal of Food Science 2002; 67: 665-671.
Keowmaneechai E, McClements D J. Influence of EDTA and citrate on physicochemical properties of whey protein stabilized oil-in-water emulsions containing CaCl₂. Journal of Agricultural and Food Chemistry 2002; 50 (24): 7145-7153.
2001
Naivikul O, Keowmaneechai E. Modification of starches in rice flours by acetylation. 2001, The fifth ESAFS international conference on rice environments and rice products, Krabi, Thailand.
Naivikul O, Keowmaneechai E. Modification of cassava starch by acetylation for frozen food products. 2001, The first national conference on starch technology, Bangkok, Thailand.
Keowmaneechai E, McClements D J. Effect of chelating agents and non-adsorbed whey proteins on physicochemical properties and stability of whey protein stabilized emulsions containing calcium. 2001, IFT Annual Meeting, New Orleans, Louisiana, USA.
2000
Keowmaneechai E, McClements D J. Effect of CaCl₂ and KCl on physicochemical properties of diluted whey protein stabilized emulsions. 2000, IFT Annual Meeting, Dallas, Texas, USA.

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