ภาควิชาเทคโนโลยีอาหาร มหาวิทยาลัยศิลปากร

คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

การนำเสนอผลงาน : วารสารนานาชาติ (ISI) ปี 2549

T. Fujii, P. Khuwijitjaru, Y. Kimura. and S. Adachi. 2006. Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions. Food Chemistry, 94, 341-347 (Affiliation - Kyoto University) ScienceDirect
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.
Thirathumthavorn, D. and S. Charoenrein. 2006. Thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydride. Carbohydrate Polymers. 66 (2): 258-265.
Innawong, B., Mallikarjunan, P., Marcy, J., Cundiff, J. Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphere (2006) Journal of Food Processing and Preservation 30 (2), pp. 231-245.
Sonwai S. and M. R. Mackley (2006). The Effect of Shear on the Crystallization of Cocoa Butter. Journal of the American Oil Chemists Society. 83(7), 583-596.
Sonwai S. and D. Rousseau (2006). Structure Evolution and Bloom Formation in Tempered Cocoa Butter during Long Term Storage. European Journal of Lipid Science and Technology. 108, 735-745.
Janjai S, Bala BK, Tohsing K, Mahayothee B, Haewsungcharern M, Muhlbauer W, Muller J. 2006. Equilibrium moisture content and heat of sorption of longan (Dimocarpus longan Lour.). Drying Technology 24(12):1691-1696.

T. Fujii, P. Khuwijitjaru, Y. Kimura. and S. Adachi. 2006. Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions. Food Chemistry, 94, 341-347 (Affiliation - Kyoto University) ScienceDirect

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.

Thirathumthavorn, D. and S. Charoenrein. 2006. Thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydride. Carbohydrate Polymers. 66 (2): 258-265.

Innawong, B., Mallikarjunan, P., Marcy, J., Cundiff, J. Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphere (2006) Journal of Food Processing and Preservation 30 (2), pp. 231-245.

Sonwai S. and M. R. Mackley (2006). The Effect of Shear on the Crystallization of Cocoa Butter. Journal of the American Oil Chemists Society. 83(7), 583-596.

Sonwai S. and D. Rousseau (2006). Structure Evolution and Bloom Formation in Tempered Cocoa Butter during Long Term Storage. European Journal of Lipid Science and Technology. 108, 735-745.

Janjai S, Bala BK, Tohsing K, Mahayothee B, Haewsungcharern M, Muhlbauer W, Muller J. 2006. Equilibrium moisture content and heat of sorption of longan (Dimocarpus longan Lour.). Drying Technology 24(12):1691-1696.

ภาควิชาเทคโนโลยีอาหาร คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร วิทยาเขตพระราชวังสนามจันทร์ อ.เมือง จ.นครปฐม 73000
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E-mail: foodtech@su.ac.th

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