Food SPI

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People

  

  

  

2 of 3

  

  

  

• SOMBOON WETCHAKAMA
• SOMCHART SOPONRONNARIT
• SOMKIAT PRACHAYAWARAKORN
• SUWIT SIRIWATTANAYOTIN
• THIRANAN KUNANOPPARAT

Publications

  

  

  

1 of 7

  

  

  

• ● Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH; Phattanit Tripetch, Supaporn Lekhavat, Sakamon Devahastin, et al.; 2023; Journal article
• ● Comparative evaluation of the effect of microfluidisation on physicochemical properties and usability as food thickener and Pickering emulsifier of autoclaved and TEMPO-oxidised nanofibrillated cellulose; Sungsinchai S., Niamnuy C., Seubsai A., et al.; 2021; Journal article
• ● Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments; Chen F., Zhang M., Devahastin S., et al.; 2021; Journal article
• ● Comparative Study of Effects of Hot Water and Steaming Blanching on Crisp Banana Qualities; Suwit Paengkanya;Surapit Tabtiang;Somkiat Prachayawarakorn;Somchart Soponronnarit; 2021; Journal article
• ● Culturable Bacterial Community on Leaves of Assam Tea (Camellia sinensis var. assamica) in Thailand and Human Probiotic Potential of Isolated Bacillus spp; Patthanasak Rungsirivanich, Witsanu Supandee, Wirapong Futui, et al.; 2020; Journal article

Projects