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Mango structure...acid-treated starchaged rice flouragingAging of materialsAlkaliAmylose-lipid complexbeta-carotenecalciumcitric acidCollapseColorcolourcompositionCovalent bondsCrystallizationDegradationDegradation kineticsDifferential scanning calorimetersDifferential scanning calorimetrydiffractiondiffusionDisulfide bond formationDrip lossDropsDryingdrying temperatureDSCEffective temperatureEgg whiteegg white powderElectrophoresisemulsionFreeze dryingfreeze-dried egg whiteFreeze-dryingfreeze-thaw stabilityFreezingfrozenfruitfunctional propertiesGel electrophoresisGelatinization temperatureGelling propertiesgelsGlass transitionGlucomannanglutinous riceGranular morphologyhardnessKonjac glucomannanmangoMicrostructurepapayaparticle sizepasting propertiesPeak viscositiesphysicochemical propertiesPhysicochemical propertyPineapplepropertiesProtein aggregationProtein contentsProtein denaturationProteinsRelative humidityRetrogradationRiceRice flourRice starchripeningSodium carbonateSodium dodecyl sulfateSodium dodecyl sulfate-polyacrylamide gel electrophoresisSodium hydroxideSodium sulfateStarchSTARCH RETROGRADATIONStoragestorage conditionsstructuresucroseSyneresisTemperatureTextural propertiesTexturethermal propertiesviscosityWater absorptionWater activityการแช่เยือกแข็งการแช่เยือกแข็ง (freezing)เจลสตาร์ชข้าวแช่เยือกแข็งเนื้อสัมผัสเนื้อสัมผัส (texture)ผลไม้สตาร์ช

Interest


Administrative Profile


    Resource

    • จำนวนหน่วยปฏิบัติการที่เข้าร่วม 1 หน่วย (หัวหน้าหน่วย 0 หน่วย, สมาชิก 1 หน่วย) ดังนี้คือ
    • จำนวนพื้นที่วิจัย 0.00 ตารางเมตร
    • จำนวนเครื่องมือวิจัย 3 ชิ้น
    • มูลค่าเครื่องมือวิจัย 20.22 ล้านบาท

    งานวิจัยในรอบ 5 ปี

    Project

    งานวิจัยที่อยู่ระหว่างการดำเนินการ
    • ทุนใน 20 โครงการ (หัวหน้าโครงการ 15 โครงการ, ผู้ร่วมวิจัย 5 โครงการ)
    • ทุนนอก 0 โครงการ
    งานวิจัยที่เสร็จสิ้นแล้ว
    • ทุนใน 9 โครงการ (หัวหน้าโครงการ 8 โครงการ, ผู้ร่วมวิจัย 1 โครงการ)
    • ทุนนอก 10 โครงการ (หัวหน้าโครงการ 8 โครงการ, ผู้ร่วมวิจัย 2 โครงการ)

    แนวโน้มผลงานทั้งหมดเทียบกับแนวโน้มผลงานในรอบ 5 ปี

    Output

    • บทความ 109 เรื่อง (ตีพิมพ์ในวารสารวิชาการ 55 เรื่อง, นำเสนอในการประชุม/สัมมนา 54 เรื่อง)

    แนวโน้มการนำผลงานไปใช้ประโยชน์ในด้านต่างๆ

    Outcome

    • การนำผลงานไปใช้ประโยชน์ 53 เรื่อง (เชิงวิชาการ 42 เรื่อง, เชิงนโยบาย/บริหาร 0 เรื่อง, เชิงสาธารณะ 6 เรื่อง, เชิงพาณิชย์ 5 เรื่อง)

    รางวัลที่ได้รับ

    Award

    • รางวัลที่ได้รับ 9 เรื่อง (ประกาศเกียรติคุณ/รางวัลนักวิจัย 5 เรื่อง, รางวัลผลงานวิจัย/สิ่งประดิษฐ์ 2 เรื่อง, รางวัลผลงานนำเสนอในการประชุมวิชาการ 2 เรื่อง)

    นักวิจัยที่มีผลงานงานร่วมกันมากที่สุด 10 คนแรก


    Scopus h-index

    #Document titleAuthorsYearSourceCited by
    1Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10Reid D., Sajjaanantakul T., Lillford P., Charoenrein S.2010Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
    14
    2Acceleration of ageing in rice stick noodle sheets using low temperatureSatmalee P., Charoenrein S.2009International Journal of Food Science and Technology
    44(7),pp. 1367-1372
    13
    3Color and gelling properties of dried egg white: Effect of drying methods and storage conditionsKatekhong W., Charoenrein S.2017International Journal of Food Properties
    20(9),pp. 2157-2168
    12
    4Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg whiteKatekhong W., Charoenrein S.2018Drying Technology
    36(2),pp. 169-177
    11
    5Effect of cultivar and ripening stage on quality and microstructure of frozen mangoes (mangifera indica linn.)Rimkeeree K., Charoenrein S.2014International Journal of Food Properties
    17(5),pp. 1093-1108
    11
    6Freezing characteristics and texture variation after freezing and thawing of four fruit typesSirijariyawat A., Charoenrein S.2012Songklanakarin Journal of Science and Technology
    34(5),pp. 517-523
    11
    7Reversed phase HPLC analysis of stability and microstructural effects on degradation kinetics of β-carotene encapsulated in freeze-dried maltodextrin-emulsion systemsHarnkarnsujarit N., Harnkarnsujarit N., Charoenrein S., Roos Y.2012Journal of Agricultural and Food Chemistry
    60(38),pp. 9711-9718
    10
    8Porosity and Water Activity Effects on Stability of Crystalline β-Carotene in Freeze-Dried SolidsHarnkarnsujarit N., Harnkarnsujarit N., Charoenrein S., Roos Y.2012Journal of Food Science
    77(11)
    10
    9Effect of solute on the nucleation and propagation of iceCharoenrein S., Goddard M., Reid D.S.1991Advances in Experimental Medicine and Biology
    302,pp. 191-198
    9
    10Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mangoSiramard S., Charoenrein S.2014International Journal of Food Science and Technology
    49(9),pp. 2136-2141
    9
    11Food Freezing and Non-Equilibrium StatesCharoenrein S., Harnkarnsujarit N.2017Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications
    ,pp. 39-62
    8
    12Texture and pectin content of four frozen fruits treated with calciumSirijariyawat A., Sirijariyawat A., Charoenrein S.2014Journal of Food Processing and Preservation
    38(3),pp. 1346-1355
    6
    13Influence of annealing temperature on T′g of cooked rice stick noodlesIsrakarn K., Charoenrein S.2006International Journal of Food Properties
    9(4),pp. 759-766
    6
    14Phase volume measurements using magnetic resonance imagingMcCarthy M.J., Charoenrein S., German J.B., McCarthy K.L., Reid D.S.1991Advances in Experimental Medicine and Biology
    302,pp. 615-626
    5
    15Effect of sodium carbonate on appearance and textural properties of glutinous rice cakeReepholkul K., Charoenrein S.2013International Journal of Food Science and Technology
    48(10),pp. 2185-2192
    5
    16Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105Katekhong W., Charoenrein S.2014International Journal of Food Science and Technology
    49(10),pp. 2283-2289
    5
    17Microstructural changes and their relationship with quality and stability of frozen foodsCharoenrein S.2017Food Microstructure and Its Relationship with Quality and Stability
    ,pp. 123-138
    5
    18Physicochemical properties of glutinous rice in the presence of alkali and boraxAnupapsamosorn S., Charoenrein S.2015Starch/Staerke
    67(11-12),pp. 930-936
    4
    19Influence of Acid Treatment on Physicochemical Properties of Aged Rice FlourTrithavisup K., Charoenrein S.2016International Journal of Food Properties
    19(9),pp. 2074-2086
    4
    20Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperatureCharoenrein S., Udomrati S.2013International Journal of Food Science
    2013
    4
    21Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powderKatekhong W., Bhandari B., Jittanit W., Charoenrein S.2018Drying Technology
    36(10),pp. 1224-1235
    2
    22Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose TechniqueCharoenrein S., Kaewtathip T.2010Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
    ,pp. 657-661
    2
    23Use of Ethanol solution for extruding Konjac Glucomannan to modify its water absorption and water solubilityTatirat O., Charunuch C., Kerr W.L., Charoenrein S.2013Kasetsart Journal - Natural Science
    47(1),pp. 132-142
    2
    24Ionic diffusion in frozen starch gelsCharoenrein S., Reid D.S.1991Advances in Experimental Medicine and Biology
    302,pp. 687-701
    2
    25The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged RiceTrithavisup K., Charoenrein S.2019Starch/Staerke
    71(5-6)
    2
    26Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible FilmsThirathumthavorn D., Charoenrein S., Krochta J.2010Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
    ,pp. 641-645
    2
    27Glass transition temperature of some thai fruits using differential scanning calorimetry: Influence of annealing and sugar compositionCharoenrein S., Harnkarnsujarit N., Lowithun N., Rengsutthi K.2015Food Engineering Series
    ,pp. 413-420
    1
    28Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gelsCharoenrein S., Tatirat O., Rengsutthi K., Thongngam M.2011Carbohydrate Polymers
    83(1),pp. 291-296
    124
    29Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gelsMuadklay J., Charoenrein S.2008Food Hydrocolloids
    22(7),pp. 1268-1272
    117
    30Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauceRengsutthi K., Charoenrein S.2011LWT - Food Science and Technology
    44(5),pp. 1309-1313
    77
    31Thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydrideThirathumthavorn D., Charoenrein S.2006Carbohydrate Polymers
    66(2),pp. 258-265
    69
    32Effect of sucrose on the freeze-thaw stability of rice starch gels: Correlation with microstructure and freezable waterArunyanart T., Charoenrein S.2008Carbohydrate Polymers
    74(3),pp. 514-518
    62
    33Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansionVatanasuchart N., Naivikul O., Charoenrein S., Sriroth K.2005Carbohydrate Polymers
    61(1),pp. 80-87
    60
    34The use of DSC to study the kinetics of heterogeneous and homogeneous nucleation of ice in aqueous systemsCharoenrein S., Reid D.1989Thermochimica Acta
    156(2),pp. 373-381
    55
    35Thermal and pasting properties of acid-treated rice starchesThirathumthavorn D., Charoenrein S.2005Starch/Staerke
    57(5),pp. 217-222
    55
    36Effects of freezing and thawing on texture, microstructure and cell wall composition changes in papaya tissuesPhothiset S., Charoenrein S.2014Journal of the Science of Food and Agriculture
    94(2),pp. 189-196
    49
    37Microstructure formation of maltodextrin and sugar matrices in freeze-dried systemsHarnkarnsujarit N., Harnkarnsujarit N., Charoenrein S., Roos Y.2012Carbohydrate Polymers
    88(2),pp. 734-742
    48
    38Use of centrifugation-filtration for determination of syneresis in freeze-thaw starch gelsCharoenrein S., Tatirat O., Muadklay J.2008Carbohydrate Polymers
    73(1),pp. 143-147
    41
    39Physicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation processTatirat O., Charoenrein S.2011LWT - Food Science and Technology
    44(10),pp. 2059-2063
    40
    40Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gelsCharoenrein S., Preechathammawong N.2012Carbohydrate Polymers
    90(2),pp. 1032-1037
    40
    41Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutanLowithun N., Charoenrein S.2009International Journal of Food Science and Technology
    44(11),pp. 2183-2188
    39
    42Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powderHarnkarnsujarit N., Charoenrein S.2011Journal of Food Engineering
    105(4),pp. 592-598
    32
    43Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gelsCharoenrein S., Preechathammawong N.2010Journal of Food Engineering
    100(2),pp. 310-314
    31
    44Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusionSirijariyawat A., Charoenrein S., Barrett D.2012Journal of the Science of Food and Agriculture
    92(13),pp. 2581-2586
    30
    45The effect of rice aging on the freeze-thaw stability of rice flour gelsKatekhong W., Charoenrein S.2012Carbohydrate Polymers
    89(3),pp. 777-782
    29
    46The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flourJongsutjarittam O., Charoenrein S.2014Carbohydrate Polymers
    114,pp. 133-140
    25
    47Physicochemical properties of extrusion-modified konjac glucomannanTatirat O., Charoenrein S., Kerr W.L.2012Carbohydrate Polymers
    87(2),pp. 1545-1551
    25
    48Aging effects on sorbitol- and non-crystallizing sorbitol-plasticized tapioca starch filmsThirathumthavorn D., Thirathumthavorn D., Charoenrein S.2007Starch/Staerke
    59(10),pp. 493-497
    22
    49Influence of collapsed structure on stability of β-carotene in freeze-dried mangoesHarnkarnsujarit N., Charoenrein S.2011Food Research International
    44(10),pp. 3188-3194
    21
    50Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawingKaewtathip T., Charoenrein S.2012International Journal of Food Science and Technology
    47(5),pp. 985-990
    21
    51Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cakeJongsutjarittam N., Charoenrein S.2013Carbohydrate Polymers
    97(2),pp. 306-314
    21
    52Effect of freezing rates and freeze-thaw cycles on the texture, microstructure and pectic substances of mangoCharoenrein S., Owcharoen K.2016International Food Research Journal
    23(2),pp. 613-620
    19
    53Morphology and physicochemical changes in rice flour during rice paper productionPhothiset S., Charoenrein S.2007Food Research International
    40(2),pp. 266-272
    19
    54Effect of temperature on the stability of fruit bromelain from smooth cayenne pineappleJutamongkon R., Charoenrein S.2010Kasetsart Journal - Natural Science
    44(5),pp. 943-948
    18
    55Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidityKatekhong W., Charoenrein S.2016Journal of the science of food and agriculture
    96(13),pp. 4423-4431
    14