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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


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
1Effect 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
147
2Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gelsMuadklay J., Charoenrein S.2008Food Hydrocolloids
22(7),pp. 1268-1272
128
3Physico-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
88
4Thermal 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
73
5Effect 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
69
6Molecular 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
63
7Effects 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
59
8Thermal and pasting properties of acid-treated rice starchesThirathumthavorn D., Charoenrein S.2005Starch/Staerke
57(5),pp. 217-222
58
9Microstructure formation of maltodextrin and sugar matrices in freeze-dried systemsHarnkarnsujarit N., Harnkarnsujarit N., Charoenrein S., Roos Y.2012Carbohydrate Polymers
88(2),pp. 734-742
57
10Effect 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
57
11The 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
12Physicochemical 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
45
13Use of centrifugation-filtration for determination of syneresis in freeze-thaw starch gelsCharoenrein S., Tatirat O., Muadklay J.2008Carbohydrate Polymers
73(1),pp. 143-147
45
14Influence 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
42
15Effect 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
38
16Undercooling 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
37
17Texture 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
35
18The effect of rice aging on the freeze-thaw stability of rice flour gelsKatekhong W., Charoenrein S.2012Carbohydrate Polymers
89(3),pp. 777-782
35
19The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flourJongsutjarittam O., Charoenrein S.2014Carbohydrate Polymers
114,pp. 133-140
34
20Influence of collapsed structure on stability of β-carotene in freeze-dried mangoesHarnkarnsujarit N., Charoenrein S.2011Food Research International
44(10),pp. 3188-3194
33
21Physicochemical properties of extrusion-modified konjac glucomannanTatirat O., Charoenrein S., Kerr W.L.2012Carbohydrate Polymers
87(2),pp. 1545-1551
28
22Effect 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
28
23Changes 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
26
24Aging effects on sorbitol- and non-crystallizing sorbitol-plasticized tapioca starch filmsThirathumthavorn D., Thirathumthavorn D., Charoenrein S.2007Starch/Staerke
59(10),pp. 493-497
25
25Morphology and physicochemical changes in rice flour during rice paper productionPhothiset S., Charoenrein S.2007Food Research International
40(2),pp. 266-272
23
26Effect of temperature on the stability of fruit bromelain from smooth cayenne pineappleJutamongkon R., Charoenrein S.2010Kasetsart Journal - Natural Science
44(5),pp. 943-948
21
27Influence 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
28Influence 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
19
29Color 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
17
30Effect 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
17
31Changes 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
16
32Acceleration 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
15
33Reversed 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
15
34Porosity 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)
14
35Water 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
36Freezing 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
13
37Food 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
10
38Effect 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
10
39Effect 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
40Influence of annealing temperature on T′g of cooked rice stick noodlesIsrakarn K., Charoenrein S.2006International Journal of Food Properties
9(4),pp. 759-766
7
41Texture 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
7
42Microstructural changes and their relationship with quality and stability of frozen foodsCharoenrein S.2017Food Microstructure and Its Relationship with Quality and Stability
,pp. 123-138
7
43Effect 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
6
44Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperatureCharoenrein S., Udomrati S.2013International Journal of Food Science
2013
6
45Phase 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
46Influence of Acid Treatment on Physicochemical Properties of Aged Rice FlourTrithavisup K., Charoenrein S.2016International Journal of Food Properties
19(9),pp. 2074-2086
5
47Effect 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
48Physicochemical properties of glutinous rice in the presence of alkali and boraxAnupapsamosorn S., Charoenrein S.2015Starch/Staerke
67(11-12),pp. 930-936
4
49The 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
50Influence 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
51Ionic diffusion in frozen starch gelsCharoenrein S., Reid D.S.1991Advances in Experimental Medicine and Biology
302,pp. 687-701
2
52Effect 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
53Analyzing 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
54Use 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
55Glass 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