Pramote Khuwijitjaru
Associate Professor
E-mail: khuwijitjaru_p@su.ac.th

  • Contact address
  • Department of Food Technology,
    Faculty of Engineering and Industrial Technology,
    Silpakorn University, Nakhon Pathom 73000 Thailand
  • Education
    • 1998 B.Sc. (Food Technology) Second Class Honours, Silpakorn University, Thailand
    • 2001 Master of Agricultural Science, Kyoto University, Japan
    • 2004 Doctor of Agricultural Science, Kyoto Univeristy, Japan
  • Research metrics
  • Research highlight

  • Khwanjai Klinchongkon, Pramote Khuwijitjaru*, Shuji Adachi, Benjamin Bindereif, Heike P. Karbstein and Ulrike S. van der Schaaf. (2019) Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin. Food Hydrocolloids 91: 174-181. (ISI, IF = 5.839) DOI: 10.1016/j.foodhyd.2019.01.005



  • Recent publication

  • Pramote Khuwijitjaru and Khwanjai Klinchongkon. 2019. Passion fruit. In Valorization of Fruit Processing By-products, Galanakis, C. (ed). pp. 183-202. Elsevier Inc.



  • Current projects
    • Extraction of high value compounds from plant sources
    • Reaction of compounds in subcritical fluid
    • Rare sugar production in subcritical fluid
    • Near infrared (NIR)spectroscopy analysis
  • Awards & Fellowships
    • 2018: Outstanding Researcher Award (2nd place), Faculty of Engineering and Industrial Technology
    • 2017: ASEA-UNINET Staff Exchange, One Month Scholarship (University of Innsbruck, Austria)
    • 2017: Outstanding Researcher Award (4th place), Faculty of Engineering and Industrial Technology
    • 2016: Visiting Associate Professor (Graduate School of Agriculture, Kyoto University, Japan)
    • 2015: JSFE Outstanding Young Researcher Award, Japan Society for Food Engineering
    • 2015: Good Research Award, Silpakorn University Research and Development Institute
    • 2015: Outstanding Researcher Award (2nd place), Faculty of Engineering and Industrial Technology
    • 2014: JSPS Invitation Fellowship (Kyoto University, Japan)
    • 2013: JASSO Follow-up Research Fellowship (Kyoto University, Japan)
    • 2011: JSPS Invitation Fellowship (Kyoto University, Japan)
    • 2010: 13th Journal of Oleo Science Editors Award, Japan Oil Chemists Society
  • Subcritical fluid treatment instrument


  • A batch-type reactor


    A continuous reactor


  • Current Students
    • Ph.D. students
    • Ms. Suteera Srisuk (Ministry of Science and Technology Scholarship)
    • Ms. Thassanee Plangklang (Royal Golden Jubilee PhD. scholarship)
    • Ms. Neeranuch Milasing (Royal Golden Jubilee PhD. scholarship)
      Master students
    • Mr. Thaweesak Tana
    • Ms. Peangjai Lerdsri
    • Ms. Wannarut Jirjarean
  • Activities

  • We welcomed Japanese students from Faculty of Agriculture, Kagawa University during their Short Visit Program to Thailand on September 26, 2019.


    We welcomed students from schools in local area to visit our laboratory during the Open House Days on August 26-27, 2019.


    We welcomed students from several countries to visit our laboratory during the their attending the Entech Summer Course on June 24, 2019.


    We welcomed students from schools in local area to visit our laboratory on April 19, 2019.


    Ms. Neeranuch Milasing (Ph.D. student) joined the International Exchange and Educational Program for Food Safety 2018 at Faculty of Agricullture, Kagawa University, Japan from August 20 to Septemper 21, 2018. The program is supported by Kagawa University and Japan Student Services Organization (JASSO).


    Mr. Thaweesak Tana (Master student) presented his research work at the 44th Congress on Science and Technology of Thailand, October 29th – 31st, 2018, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok, Thailand.


    Ms. Khwanjai Klinchongkon (Ph.D. student) conducted part of her Ph.D. thesis at Institute of Process Engineering in Life Sciences Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), Germany from July to December, 2017.


    Ms. Peangjai Lerdsri (Master student) joined the International Exchange and Educational Program for Food Safety 2017 at Faculty of Agriculture, Kagawa University, Japan for 1 month from August 21 - September 22, 2017).


    Mr. Thaweesak Thana (Bachelor student) joined the Sanuki Program at Kagawa University, Japan for 4 month from March to July, 2017).


    Ms. Khwanjai Klinchongkon (Ph.D. student) presented her work at JSBBA (Japan Society for Bioscience, Biotechnology and Agrochemistry) Kansai 3rd Student Forum in Kobe, Japan on November 5th, 2016 and was awarded for "The Most Influential Presentation".


    Ms. Khwanjai Klinchongkon (Ph.D. student) presented her work at RGJ Ph.D. Congress 19 on June 8th, 2018 and was awarded for "outstanding oral presentation".


    Ms. Thapanee Bunyakiat (Master student) presented her work at International Conference on Food and Applied Bioscience 2016, Chiang Mai (4-5 February 2016)


    Mr. Thitiwat Pungseeklao(Master student) presented his work at International Conference on Food and Applied Bioscience 2016, Chiang Mai (4-5 February 2016)


    Ms. Khwanjai Klinchongkon(Ph.D. student) presented her work at The fourth Higher Education Research Promotion Congress (HERP CONGRESS IV), Ubon Ratchathani (8-10 February 2016)


    Ms. Nisarat Dangwisut (Bachelor student) (first on the left) presented her work at 13th National Postharvest Technology Conference, Nakhon Ratchasima (18-19 June 2015). The poster was awarded for "Poster Award (3rd place)".


  • Publications (ISI/Scopus)
    1. Limsangouan, N., Milasing, N., Thongngam, M., Khuwijitjaru, P. and Jittanit, W. (2019). Physical and chemical properties, antioxidant capacity and total phenolic content of tamarind (Tamarindus indica) seed xyloglucan component extracted using subcritical water. Journal of Food Processing and Preservation. 43(10): e14146 DOI
    2. Klinchongkon, K., Bunyakiat, T., Khuwijitjaru, P., Adachi, S. (2019). Ethanol precipitation of mannooligosaccharides from subcritical water treated coconut meal hydrolysate. Food and Bioprocess Technology. 12(7): 1197-1204. DOI
    3. Klinchongkon, K., Khuwijitjaru, P., Adachi, S., Bindereif, B., Karbstein, H. P., & van der Schaaf, U. S. (2019). Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin. Food Hydrocolloids. 91: 174-181. DOI
    4. Mahayothee, B., Komonsing, N., Khuwijitjaru, P., Nagle, M., & Müller, J. (2019). Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus). International Journal of Food Science and Technology 54(2): 460-470. DOI
    5. Klinchongkon, K., Khuwijitjaru, P., & Adachi, S. (2018). Properties of subcritical water-hydrolyzed passion fruit (Passiflora edulis) pectin. Food Hydrocolloids, 74, 72-77. DOI
    6. Khuwijitjaru, P., Koomyart, I., Kobayashi, T., & Adachi, S. (2017). Hydrolysis of konjac flour under subcritical water conditions. Chiang Mai Journal of Science, 44(3), 988-992.
    7. Klinchongkon, K., Chanthong, N., Ruchain, K., Khuwijitjaru, P., & Adachi, S. (2017). Effect of ethanol addition on subcritical water extraction of pectic polysaccharides from passion fruit peel. Journal of Food Processing and Preservation, 41(5). DOI
    8. Klinchongkon, K., Khuwijitjaru, P., & Adachi, S. (2017). Degradation kinetics of passion fruit pectin in subcritical water. Bioscience, Biotechnology and Biochemistry, 81(4), 712-717. DOI
    9. Klinchongkon, K., Khuwijitjaru, P., Wiboonsirikul, J., & Adachi, S. (2017). Extraction of oligosaccharides from passion fruit peel by subcritical water treatment. Journal of Food Process Engineering, 40(1). e12269 DOI
    10. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2017). Astaxanthin stability and color change of krill during subcritical water treatment. Journal of Food Science and Technology, 54(10), 3065-3072. DOI
    11. Rungpichayapichet, P., Nagle, M., Yuwanbun, P., Khuwijitjaru, P., Mahayothee, B., & Müller, J. (2017). Prediction mapping of physicochemical properties in mango by hyperspectral imaging. Biosystems Engineering, 159, 109-120. DOI
    12. Soisangwan, N., Gao, D. M., Kobayashi, T., Khuwijitjaru, P., & Adachi, S. (2017). Production of lactulose from lactose in subcritical aqueous ethanol. Journal of Food Process Engineering, 40(2). DOI
    13. Soisangwan, N., Khuwijitjaru, P., Kobayashi, T., & Adachi, S. (2017). Kinetic analysis of lactulose production from lactose in subcritical aqueous ethanol. Food Science and Technology Research, 23(1), 45-49. DOI
    14. Khuwijitjaru, P. (2016). Utilization of plant-based agricultural waste by subcritical water treatment. Japan Journal of Food Engineering, 17(2), 33-39. DOI
    15. Khuwijitjaru, P., Kobayashi, T., & Adachi, S. (2016). Degradation kinetics of trisaccharides comprised of glucose residues in subcritical water. Journal of Carbohydrate Chemistry, 35(5), 286-299. DOI
    16. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2016). Direct treatment of isada krill under subcritical water conditions to produce seasoning with shrimp-like flavour. Food Technology and Biotechnology, 54(3), 335-341. DOI
    17. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2016). Using severity factor as a parameter to optimize krill treatment under subcritical water conditions. Bioscience, Biotechnology and Biochemistry, 80(11), 2192-2197. DOI
    18. Mahayothee, B., Koomyart, I., Khuwijitjaru, P., Siriwongwilaichat, P., Nagle, M., & Müller, J. (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
    19. Rungpichayapichet, P., Mahayothee, B., Nagle, M., Khuwijitjaru, P., & Müller, J. (2016). Robust NIRS models for non-destructive prediction of postharvest fruit ripeness and quality in mango. Postharvest Biology and Technology, 111, 31-40. DOI
    20. Soisangwan, N., Gao, D. M., Kobayashi, T., Khuwijitjaru, P., & Adachi, S. (2016). Kinetic analysis for the isomerization of cellobiose to cellobiulose in subcritical aqueous ethanol. Carbohydrate Research, 433, 67-72. DOI
    21. Tamiya, S., Koomyart, I., Kobayashi, T., Shiga, H., Yoshii, H., Khuwijitjaru, P., & Adachi, S. (2016). Preparation of liquid and solid seasonings with shrimp-like flavor from isada krill under subcritical water conditions by steam injection. Food Science and Technology Research, 22(3), 317-323. DOI
    22. Watanabe, Y., Khuwijitjaru, P., Hamai, Y., Wiboonsirikul, J., & Adachi, S. (2016). Antioxidative property of acyl ascorbate in cookies containing iron. Japan Journal of Food Engineering, 17(2), 77-81. DOI
    23. Wiboonsirikul, J., Watanabe, Y., Omori, A., Khuwijitjaru, P., & Adachi, S. (2016). Antioxidative properties of stearoyl ascorbate in a food matrix system. Journal of Oleo Science, 65(6), 487-492. DOI
    24. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2015). Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill. International Journal of Food Science and Technology, 50(7), 1632-1639. DOI
    25. Rungpichayapichet, P., Mahayothee, B., Khuwijitjaru, P., Nagle, M., & Müller, J. (2015). Non-destructive determination of β-carotene content in mango by near-infrared spectroscopy compared with colorimetric measurements. Journal of Food Composition and Analysis, 38, 32-41. DOI
    26. Wiboonsirikul, J., Nakata, K., Kobayashi, T., Khuwijitjaru, P., & Adachi, S. (2015). Degradation of disaccharides containing two glucose units in subcritical water. Asia-Pacific Journal of Chemical Engineering, 10(5), 681-686. DOI
    27. Khuwijitjaru, P., Plernjit, J., Suaylam, B., Samuhaseneetoo, S., Pongsawatmanit, R., & Adachi, S. (2014). Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. Canadian Journal of Chemical Engineering, 92(5), 810-815. DOI
    28. Khuwijitjaru, P., Pokpong, A., Klinchongkon, K., & Adachi, S. (2014). Production of oligosaccharides from coconut meal by subcritical water treatment. International Journal of Food Science and Technology, 49(8), 1946-1952. DOI
    29. Khuwijitjaru, P., Suaylam, B., & Adachi, S. (2014). Degradation of caffeic acid in subcritical water and online HPLC-DPPH assay of degradation products. Journal of Agricultural and Food Chemistry, 62(8), 1945-1949. DOI
    30. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2014). Subcritical water treatment for producing seasoning from semidried Isada krill. Journal of Food Process Engineering, 37(6), 567-574. DOI
    31. Wiboonsirikul, J., Mori, M., Khuwijitjaru, P., & Adachi, S. (2013). Properties of extract from okara by its subcritical water treatment. International Journal of Food Properties, 16(5), 974-982. DOI
    32. Khuwijitjaru, P., Sayputikasikorn, N., Samuhasaneetoo, S., Penroj, P., Siriwongwilaichat, P., & Adachi, S. (2012). Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum). Journal of Oleo Science, 61(6), 349-355. DOI
    33. Khuwijitjaru, P., Watsanit, K., & Adachi, S. (2012). Carbohydrate content and composition of product from subcritical water treatment of coconut meal. Journal of Industrial and Engineering Chemistry, 18(1), 225-229. DOI
    34. Murayama, Y., Wiboonsirikul, J., Khuwijitjaru, P., Kobayashi, T., & Adachi, S. (2012). Antioxidant characteristics of extracts from cereal residues by their subcritical water treatment. Journal of Oleo Science, 61(9), 465-468. DOI
    35. Khuwijitjaru, P., Anantanasuwong, S., & Adachi, S. (2011). Emulsifying and foaming properties of defatted soy meal extracts obtained by subcritical water treatment. International Journal of Food Properties, 14(1), 9-16. DOI
    36. Khuwijitjaru, P., Yuenyong, T., Pongsawatmanit, R., & Adachi, S. (2011). Effects of ferric chloride on thermal degradation of γ-oryzanol and oxidation of rice bran oil. European Journal of Lipid Science and Technology, 113(5), 652-657. DOI
    37. Khuwijitjaru, P., Yuenyong, T., Pongsawatmanit, R., & Adachi, S. (2009). Degradation kinetics of gamma-oryzanol in antioxidant-stripped rice bran oil during thermal oxidation. Journal of Oleo Science, 58(10), 491-497. DOI
    38. Khuwijitjaru, P., Chalooddong, K., & Adachi, S. (2008). Phenolic content and radical scavenging capacity of kaffir lime fruit peel extracts obtained by pressurized hot water extraction. Food Science and Technology Research, 14(1), 1-4. DOI
    39. Wiboonsirikul, J., Khuwijitjaru, P., Kimura, Y., Morita, H., Tsuno, T., & Adachi, S. (2007). Production optimization of the extract with high phenolic content and radical scavenging activity from defatted rice bran by subcritical water treatment. Japan Journal of Food Engineering, 8(4), 311-315. DOI
    40. Fujii, T., Khuwijitjaru, P., Kimura, Y., & Adachi, S. (2006). Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions. Food Chemistry, 94(3), 341-347. DOI
    41. Khuwijitjaru, P., Fujii, T., Adachi, S., Kimura, Y., & Matsuno, M. (2004). Kinetics on the hydrolysis of fatty acid esters in subcritical water. Chemical Engineering Journal, 99(1), 1-4. DOI
    42. Khuwijitjaru, P., Kimura, Y., Matsuno, R., & Adachi, S. (2004). Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water. Journal of Colloid and Interface Science, 278(1), 192-197. DOI
    43. Khuwijitjaru, P., Kimura, Y., Matsuno, R., & Adachi, S. (2004). Solubility of oleic and linoleic acids in subcritical water. Food Science and Technology Research, 10(3), 261-263. DOI
    44. Khuwijitjaru, P., Adachi, S., & Matsuno, R. (2002). Solubility of saturated fatty acids in water at elevated temperatures. Bioscience, Biotechnology and Biochemistry, 66(8), 1723-1726. DOI