Department of Food Technology, Silpakorn University

Professor Sopark Sonwai, Ph.D.

Professor Sopark Sonwai, Ph.D.
Email	sonwai_s@su.ac.th, ssonwai@gmail.com
Expertise	View my research on
Education	1992 : Bachelor of Engineering in Food Engineering, King Monkut's Institute of Technology Ladkrabang, Bangkok, Thailand

Publication

Publication:

2024
Narusorn Prakansamut, Kannikar Adulpadungsak, Sopark Sonwai, Kornkanok Aryusuk, Supathra Lilitchan (2024). Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread. LWT, 116322. DOI: 10.1016/j.lwt.2024.116322
2023
Pawitchaya Podchong, Chanunras Chalermchadpokin, Sopark Sonwai and Satoru Ueno. (2023). Improvement of chocolate heat resistance with illipé butter stearin addition. International Journal of Food Science and Technology, 58(4), pp. 1868–1878 DOI: 10.1111/ijfs.16328
2022
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
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
Khakhanang Wijarnprecha, Philipp Fuhrmann, Christopher Gregso, Matt Sillick, Sopark Sonwai and Dérick Rousseau (2022). Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterization. Food and Function. 13, 7112-7122 DOI: 10.1039/D2FO00581F
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
Khakhanang Wijarnprecha, Philipp Fuhrmann, Christopher Gregso, Matt Sillick, Sopark Sonwai and Dérick Rousseau (2022). Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture. Food and Function. 13, 7132-7143 DOI: 10.1039/D2FO00582D
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
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
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

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