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Activation energyAmphiphilic polymerantimicrobial activitycalciumcasingCassava-flour-based baked productchitosancoconutCollagen casingcolored indicatorDairy productDryingEmpirical modelfood compositionfreezeFreezingfreezing pointfreezing temperaturefreshness indicatorfrozen foodfrozen water fractiongrowthInfant milk powder formulaIntelligent packagingJet impingementListeria monocytogenesMangoMathematical modelingmodelMoisture sorptionmolecular weightNisinnon-enzymatic browningOxygen indicatorPolydiacetylenepowderprawnpredictionPrediction, Quality, Safety, Frozen foodProcessProcess designpropertyProteinProton nuclear magnetic resonancePumpkin seedsPurple CornQualityrancidityreaction kineticssacrificial electron donorShelf lifeSilicaSilica nanoparticleSpray dryingTangerineTemperaturethawThermochromismthermo-physical propertyTime-temperature indicatorTiO2TiO2 photocatalyst nanoparticlesTitanium dioxideTotal Phenolic ContentTransfer propertiesTransitionUV dosimeterUV-activatedUV-Vis spectroscopyUV–vis spectroscopyV. parahaemolyticusVacuumVacuum dryingVacuum impregnationมะพร้าวเมล็ดฟักทองรังนกกึ่งสำเร็จรูปรา (fungi)โรงสีลมเป่าพ่นเจ็ต Jet Impingement, กระบวนกาวัสดุทางพอลิเมอร์สเปร์ดายสารเคลือบบริโภคได้สารต้านจุลินทรีย์ (antimicrobials)ไส้กรอกไส้บรรจุไส้บรรจุ (casing)องค์ประกอบอนุภาคนาโนอบแห้งอายุการเก็บรักษาอาหารแช่แข็งอาหารแช่แข็ง (frozen food)อาหารทะเล (seafood)อินดิเคเตอร์เปลี่ยนสี, การทำแห้ง, ปฏิกิรอินดิเคเตอร์สีอิมเพรคเนชั่น (impregnation)เอสโตรเจนเฮอร์เดิลไฮโดรคอลลอยด์


Food Freezing


งานวิจัยในรอบ 5 ปี


  • ทุนใน 8 โครงการ (หัวหน้าโครงการ 4 โครงการ, ผู้ประสานงาน 3 โครงการ, ผู้ร่วมวิจัย 1 โครงการ)
  • ทุนนอก 0 โครงการ
  • ทุนใน 15 โครงการ (หัวหน้าโครงการ 10 โครงการ, ผู้ประสานงาน 1 โครงการ, ผู้ร่วมวิจัย 4 โครงการ)
  • ทุนนอก 17 โครงการ (หัวหน้าโครงการ 13 โครงการ, ผู้ร่วมวิจัย 4 โครงการ)

แนวโน้มผลงานทั้งหมดเทียบกับแนวโน้มผลงานในรอบ 5 ปี


  • บทความ 66 เรื่อง (ตีพิมพ์ในวารสารวิชาการ 32 เรื่อง, นำเสนอในการประชุม/สัมมนา 34 เรื่อง)



  • การนำผลงานไปใช้ประโยชน์ 18 เรื่อง (เชิงวิชาการ 18 เรื่อง, เชิงนโยบาย/บริหาร 0 เรื่อง, เชิงสาธารณะ 0 เรื่อง, เชิงพาณิชย์ 0 เรื่อง)



  • รางวัลที่ได้รับ 5 เรื่อง (ประกาศเกียรติคุณ/รางวัลนักวิจัย 1 เรื่อง, รางวัลผลงานวิจัย/สิ่งประดิษฐ์ 1 เรื่อง, รางวัลผลงานนำเสนอในการประชุมวิชาการ 3 เรื่อง)

Scopus h-index

#Document titleAuthorsYearSourceCited by
1Application of antifreeze protein for food preservation: Effect of Type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosinBoonsupthip W., Lee T.2003Journal of Food Science
68(5),pp. 1804-1809
2Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin filmsKulchan R., Boonsupthip W., Suppakul P.2010Journal of Food Engineering
100(3),pp. 461-467
3Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugarsSriwimon W., Boonsupthip W.2011LWT - Food Science and Technology
44(2),pp. 375-383
4Prediction of frozen food properties during freezing using product compositionBoonsupthip W., Heldman D.R.2007Journal of Food Science
5Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factoryBoonyawantang A., Mahakarnchanakul W., Rachtanapun C., Boonsupthip W.2012Food Control
26(2),pp. 479-485
6Multifunctional anthraquinone-based sensors: UV, O2 and timeKhankaew S., Mills A., Yusufu D., Wells N., Hodgen S., Boonsupthip W., Suppakul P., Suppakul P.2017Sensors and Actuators, B: Chemical
238,pp. 76-82
7Effect of air temperature and velocity on moisture diffusivity in relation to physical and sensory quality of dried pumpkin seedsUddin Z., Suppakul P., Boonsupthip W.2016Drying Technology
34(12),pp. 1423-1433
8Effect of microwave drying on quality kinetics of okraAamir M., Boonsupthip W.2017Journal of Food Science and Technology
54(5),pp. 1239-1247
9Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausageBatpho K., Boonsupthip W., Rachtanapun C.2017Food Control
73,pp. 1342-1352
10Effect of a narrow channel on heat transfer enhancement of a slot-jet impingement systemNa-Pompet K., Boonsupthip W.2011Journal of Food Engineering
103(4),pp. 366-376
11Formation of polydiacetylene/silica nanocomposite as a colorimetric indicator: Effect of time and temperatureNopwinyuwong A., Boonsupthip W., Pechyen C., Suppakul P.2013Advances in Polymer Technology
12Effect of cationic surfactants on characteristics and colorimetric behavior of polydiacetylene/silica nanocomposite as time-temperature indicatorNopwinyuwong A., Kitaoka T., Boonsupthip W., Boonsupthip W., Pechyen C., Suppakul P.2014Applied Surface Science
314,pp. 426-432
13Use of average molecular weights for product categories to predict freezing characteristics of foodsBoonsupthip W., Sajjaanantakul T., Heldman D.2009Journal of Food Science
14Developing a novel colorimetric indicator for monitoring rancidity reaction and estimating the accelerated shelf life of oxygen-sensitive dairy productsKulchan R., Kulchan R., Boonsupthip W., Jinkarn T., Suppakul P., Suppakul P.2016International Food Research Journal
23(3),pp. 1092-1099
15Development and characterization of Poly (lactic acid)/fish water soluble protein composite sheets: A potential approach for biodegradable packagingSaiwaew R., Suppakul P., Boonsupthip W., Boonsupthip W., Pechyen C.2014Energy Procedia
56(C),pp. 280-288
16Preparation of polydiacetylene vesicle and amphiphilic polymer as time-temperature indicatorNopwinyuwong A., Boonsupthip W., Pechyen C., Suppakul P.2012Advanced Materials Research
506,pp. 552-555
17Bioconversion of tangerine residues by solid-state fermentation with Lentinus polychrous and drying the final productsNitayapat N., Prakarnsombut N., Lee S.J., Boonsupthip W., Boonsupthip W.2015LWT
63(1),pp. 773-779
18Mathematical Modeling of Browning Induction Period in Drying Onion as Influenced by Temperature, Equilibrium Relative Humidity, and InhibitorLee S., Boonsupthip W., Boonsupthip W.2015Drying Technology
33(1),pp. 120-127
19Development and characterization of a new nonenzymatic colored time–temperature indicatorUddin Z., Boonsupthip W.2019Journal of Food Process Engineering
20Penetration of juice into rice through vacuum dryingMee-ngern B., Lee S.J., Choachamnan J., Boonsupthip W., Boonsupthip W.2014LWT - Food Science and Technology
57(2),pp. 640-647
21Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various formsKrongworakul N., Naivikul O., Naivikul O., Boonsupthip W., Wang Y.J.2020Journal of Food Process Engineering
22Effects of nanoparticle concentration and plasticizer type on colorimetric behavior of polydiacetylene/silica nanocomposite as time-temperature indicatorNopwinyuwong A., Kaisone T., Hanthanon P., Nandhivajrin C., Boonsupthip W., Boonsupthip W., Pechyen C., Suppakul P.2014Energy Procedia
56(C),pp. 423-430
23Fabrication of core–shell structured macrocapsules by electro-coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristicsNgamnikom P., Ngamnikom P., Phawaphuthanon N., Kim M., Boonsupthip W., Shin I.S., Chung D.2017International Journal of Food Science and Technology
52(12),pp. 2538-2546
24Physical, chemical, and sensory properties of antioxidant-enriched raw and cooked rice by vacuum-drying impregnation in a semidry stateLee S., Boonsupthip W., Boonsupthip W.2014Cereal Chemistry
91(5),pp. 445-452
25Preliminary antimicrobial casing incorporated with chitosan by vacuum impregnationKaowkum P., Boonsupthip W., Thumanu K., Rachtanapun C.2012Italian Journal of Food Science
24(SUPPL.),pp. 93-96
26Texture of Glassy Tapioca-Flour-Based Baked Products as a Function of Moisture ContentKulchan R., Suppakul P., Boonsupthip W.2010Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
,pp. 591-598
27Development of time-temperature indicator based on polydiacetylene/silica nanocomposite for monitoring fresh skinless chicken breast qualityNopwinyuwong A., Rukchon C., Nandhivajrin C., Boonsupthip W., Pechyen C., Suppakul P.201419th IAPRI World Conference on Packaging 2014: Responsible Packaging for a Global Market
,pp. 533-538
28Effect of nano-semiconductors and sacrificial electron donors on color transition of a novel UV-activated bio-oxygen indicatorKhankaew S., Boonsupthip W., Nandhivajrin C., Pechyed C., Suppakul P.201419th IAPRI World Conference on Packaging 2014: Responsible Packaging for a Global Market
,pp. 88-97
29Multiple-factor mathematical modeling of glycine-glucose browningChoachamnan J., Moraru C., Lee S., Kurosaka A., Boonsupthip W.2020Journal of Food Engineering
30Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activityKaewtathip T., Wattana-Amorn P., Boonsupthip W., Lorjaroenphon Y., Klinkesorn U.2022Food Chemistry
31Glucose-fructose-glycine time–temperature integrator and its potential application in heating process control of food softnessChoachamnan J., Boonsupthip W.2019Journal of Food Process Engineering
32Microstructural, dehydration and rehydration properties of rice starch granules in noodles as affected by water and oil addition using vacuum impregnationLeakhena O., Thong-gnam M.u.b., Jhoo J.W., Boonsupthip W.2021Journal of Food Process Engineering
33Response modelling of time-temperature indicator based on polydiacetylene/silica nanocompositeNopwinyuwong A., Nandhivajrin C., Boonsupthip W., Pechyen C., Suppakul P.201419th IAPRI World Conference on Packaging 2014: Responsible Packaging for a Global Market
,pp. 539-544
34Calcium impact on xanthan gel and frozen coconut qualityUan-On T., Rachtanapun C., Chung D., Jhoo J.W., Kim G.Y., Boonsupthip W.2019Italian Journal of Food Science
31(5),pp. 101-108
35Shelf-life of 2-acetylpyrazine- and vanillin-releasing films prepared by vacuum impregnationCharoenput C., Boonsupthip W., Lorjaroenphon Y.2018Italian Journal of Food Science
30(5),pp. 137-141
36Effect of ethanol concentration on cyanidin-3-glucoside, total monomeric anthocyanins, total phenolic content and radical scavenging properties in purple corn (Zea mays L.) seed and cobSrithong P., Kajsongkram T., Bangchonglikitkul C., Boonsupthip W.2013Thai Journal of Pharmaceutical Sciences
38(SUPPL.),pp. 22-25
37Carrangeenan cryoprotectant of frozen coconut meatRattanaporn K., Cahyadi M., Kato K., Boonsupthip W.2019Italian Journal of Food Science
31(5),pp. 210-216
38Physical, chemical, physicochemical, and sensory properties of analog rice based on purple sweet potato flour (Ipomoea batatas L.) and bambara groundnut flour (Vigna subterranea L.)Ariyantoro A.R., Praseptiangga D., Anam C., Anandito R.B.K., Yulviatun A., Atmaka W., Fadzil M., Boonsupthip W.2021IOP Conference Series: Earth and Environmental Science
39Detection of species substitution in raw, cooked, and processed meats utilizing multiplex-PCR assayCahyadi M., Fauziah N.A.D., Suwarto I.T., Boonsupthip W.2021Indonesian Journal of Biotechnology
26(3),pp. 128-132
40Improved temperature homogeneity of cake batter and cake quality with reduction in heat conductivity of the baking pan at the endsLee S., Boonsupthip W., Boonsupthip W.2014Cereal Chemistry
91(5),pp. 425-430