ติดต่อ

Office Location: Department of Food Technology, Faculty of Science, Chulalongkorn University

Phone: 0 2218 5515-6, 0 2218 5534

Mobile : 08 4491 5456

แรงบันดาลใจในงานวิจัย

ความหลงใหลของฉันคือการได้เห็นว่ารสชาติหรือกลิ่นของอาหาร พืช และสัตว์ส่งผลต่อการรับรู้ของมนุษย์อย่างไร ฉันอยากเห็นอาหารไทย

โครงการวิจัยปัจจุบัน

Interactions between food proteins and volatile flavor/aroma compounds

Characterization of flavor/aroma components in foods

ผลงานวิจัย 10 อันดับแรก

- Thinkohkaew, K.; Jonjaroen, V., Niamsiri, N.; McClements, D. J.; Panya, A.; Suppavorasatit, I.; Potiyaraj, P. Fabrication of synbiotic carbohydrate polymer-based microcapsules: Effect of prebiotics on probiotic viability during freeze-drying, gastrointestinal transit and storage. Carbohydr. Polym. 2025, 123582. https://doi.org/10.1016/j.carbpol.2025.123582.

- Suriwong, P.; Thinkohkaew, K.; Visuthranukul, C.; Chavarnakul, T.; Potiyaraj, P.; Suppavorasatit, I. Effect of cocoa powder on the physicochemical, microbial, and sensory properties of synbiotic freeze-dried yogurt. J. Agric. Food Res. 2025, 101589. https://doi.org/10.1016/j.jafr.2024.101589.

- Wongprasert, T.; Mathatheeranan, P.; Siripitakpong, P.; Vilaivan, T.; Cadwallader, K.; Suppavorasatit, I. Competitive binding between key aroma components of a strawberry flavorings and pea protein isolate within an aqueous model system. Food Hydrocolloid. 2025, 110956. https://doi.org/10.1016/j.foodhyd.2024.110956.

- Mathatheeranan, P.; Lu, T.-J.; Wongprasert, T.; Jhu, Y.-C.; Chang, H.-J.; Wu, W.-Y.; Fang, M.; Assatarakul, K.; Suppavorasatit, I. Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao. Food Chem. :X. 2024, 102040. https://doi.org/10.1016/j.fochx.2024.102040.

- Thinkohkaew, K.; Aumphaiphensiri, N.; Tangamornsiri, T.; Niamsiri, N.; Potiyaraj, P.; Suppavorasatit, I. Inulin extracted from burdock root (Arctium lappa L.) incorporated alginate/chitosan hydrogel beads for probiotics encapsulation. J. Agric. Food Res. 2024, 101305. https://doi.org/10.1016/j.jafr.2024.101405.

- Wongprasert, T.; Mathatheeranan, P.; Siripitakpong, P.; Vilaivan, T.; Suriya, U.; Rungrotmongkol, T.; Cadwallader, K.; Suppavorasatit, I. Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods. Food Chem. :X. 2024, 101702. https://doi.org/10.1016/j.fochx.2024.101702.

- Mathatheeranan, P.; Wongprasert, T.; Fang, M.; Lu, T.-J.; Suppavorasatit, I. Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao). J. Agric. Food Res. 2024, 101305. https://doi.org/10.1016/j.jafr.2024.101305.

- Kaewjumpol, G.; Sangsoy, K.; Mathatheeranan, P.; Wongprasert, T.; Suppavorasatit, I.; Kanchana-udomkan, C.; Luengwilai, K. Key volatile compounds signifying unpleasant rubber odor in green papaya (Carica papaya L.). Hort. J. 2024, QH-138. https://doi.org/10.2503/hortj.QH-138.

- Wongprasert, T.; Mathatheeranan, P.; Chen, X.; Vilaivan, T.; Suriya, U.; Rungrotmongkol, T.; Suppavorasatit, I. Molecular interactions by thermodynamic and computational molecular docking simulations of selected strawberry esters and pea protein isolate in an aqueous model system. LWT- Food Sci. Technol. 2024, 115964. https://doi.org/10.1016/j.lwt.2024.115964.

- Mathatheeranan, P.; Wongprasert, T.; Wang, Y.; Fang, M.; Lu, T.-J.; Suppavorasatit, I. Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstitution models. J. Food Compost. Anal. 2024, 106031. https://doi.org/10.1016/j.jfca.2024.106031.