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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
    1Effect 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
    2Influence 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
    3Effect 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
    4Undercooling 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
    5Texture 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
    6The effect of rice aging on the freeze-thaw stability of rice flour gelsKatekhong W., Charoenrein S.2012Carbohydrate Polymers
    89(3),pp. 777-782
    29
    7The 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
    8Physicochemical properties of extrusion-modified konjac glucomannanTatirat O., Charoenrein S., Kerr W.L.2012Carbohydrate Polymers
    87(2),pp. 1545-1551
    25
    9Aging effects on sorbitol- and non-crystallizing sorbitol-plasticized tapioca starch filmsThirathumthavorn D., Thirathumthavorn D., Charoenrein S.2007Starch/Staerke
    59(10),pp. 493-497
    22
    10Influence of collapsed structure on stability of β-carotene in freeze-dried mangoesHarnkarnsujarit N., Charoenrein S.2011Food Research International
    44(10),pp. 3188-3194
    21
    11Changes 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
    12Influence 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
    13Effect 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
    14Morphology and physicochemical changes in rice flour during rice paper productionPhothiset S., Charoenrein S.2007Food Research International
    40(2),pp. 266-272
    19
    15Effect 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
    16Changes 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
    17Water 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
    18Acceleration 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
    19Color 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
    20Influence 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
    21Effect 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
    22Freezing 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
    23Reversed 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
    24Porosity 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
    25Effect 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
    26Effect 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
    27Food 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
    28Texture 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
    29Influence 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
    30Phase 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
    31Effect 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
    32Effect 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
    33Microstructural 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
    34Physicochemical properties of glutinous rice in the presence of alkali and boraxAnupapsamosorn S., Charoenrein S.2015Starch/Staerke
    67(11-12),pp. 930-936
    4
    35Influence of Acid Treatment on Physicochemical Properties of Aged Rice FlourTrithavisup K., Charoenrein S.2016International Journal of Food Properties
    19(9),pp. 2074-2086
    4
    36Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperatureCharoenrein S., Udomrati S.2013International Journal of Food Science
    2013
    4
    37Effect 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
    38Analyzing 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
    39Use 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
    40Ionic diffusion in frozen starch gelsCharoenrein S., Reid D.S.1991Advances in Experimental Medicine and Biology
    302,pp. 687-701
    2
    41The 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
    42Influence 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
    43Glass 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
    44Effect 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
    125
    45Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gelsMuadklay J., Charoenrein S.2008Food Hydrocolloids
    22(7),pp. 1268-1272
    117
    46Physico-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
    47Thermal 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
    48Effect 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
    49Molecular 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
    50The 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
    51Thermal and pasting properties of acid-treated rice starchesThirathumthavorn D., Charoenrein S.2005Starch/Staerke
    57(5),pp. 217-222
    55
    52Effects 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
    53Microstructure 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
    54Use 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
    55Physicochemical 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