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ผลงานทางวิชาการ | | ชื่อ-สกุล | รองศาสตราจารย์ ดร. สาโรจน์ รอดคืน |
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| ลำดับ | ผลงานทางวิชาการ | | 1 | Phongthai, S., Lim, S.T., and Rawdkuen, S. 20xx. Ultrasonic-assisted extraction of rice bran protein using response surface methodology. J. Food Biochem. In press; doi: 10.1111/jfbc.12314 | | 2 | Ketnawa, S., Benjakul, S., Martinez-Alvarez, O., and Rawdkuen, S. 2017. Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: bioactivity and stability. Food Chem. 215: 383-390 | | 3 | Issara, U., and Rawdkuen, S. 2016. Rice bran: a potential of main ingredient in healthy beverage (mini review). Int. Food Res. J. 23: 2306-2318. | | 4 | Rawdkuen, S., Sai-Ut, S., and Benjakul, S. 2016. Optimizing the tyrosinase inhibitory and antioxidant activity of mango seed kernels with a response surface methodology. Food Anal. Methods. 9: 3032-3043. | | 5 | Phongthai, S., DAmico, S., Schoenlechner, R., and Rawdkuen, S. 2016. Comparative study of rice protein concentrate and egg albumin on gluten-free bread properties. J. Cereal Sci. 72:38-45. | | 6 | Shankar, S., Tanomrod, N., Rawdkuen, S., and Rhim, J.W. 2016. Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties. Int. J. Biol. Macromol. 92: 842-849. | | 7 | Phongthai, S., Lim, S.T., and Rawdkuen, S. 2016. Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties. J. Cereal Sci. 70: 146-154. | | 8 | Rawdkuen, S., Murdayanti, D., Ketnawa, S., and Phongthai, S. 2016. Chemical properties and nutritional factors of press-cake from tea and sacha inchi seeds. Food Biosci. 15: 64-71. | | 9 | Ketnawa, S., Martinez-Alvarez, O., Gomez-Estaca, J., Gomez-Guillen, M.C.., Benjakul, S., and Rawdkuen, S. 2016. Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis. Food Biosci. 15: 55-63. | | 10 | Phongthai, S., DAmico, S., Schoenlechner, R., Homthawornchoo, W., and Rawdkuen, S. 2018. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal tract. Food Chem.240: 156-164. | | 11 | Kraithong, S., Lee, S.Y., and Rawdkuen, S. 2018. Physicochemical and functional properties of Thai organic rice flour. J. Cereal Sci. 79: 259-266. | | 12 | Kaewprachu, P., Osako, K.,Rungraeng, N., and Rawdkuen, S. 2018.Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract. Int. J. Biol. Macromol. 107: 1463-1473. | | 13 | Issara, U., and Rawdkuen, S. 2018. Instant organic rice bran milk: a nutritional quality aspect. Int. Food Res. J. 25 (4): 1611-1616. | | 14 | Kaewprachu, P., Osako, K., and Rawdkuen, S. 2018. Effects of plasticizers on the properties of fish myofibrillar protein film. J. Food Sci. Technol. 55 (8): 3046-3055 | | 15 | Putsakum, G., Lee, D.S., Suthiluk, P., and Rawdkuen, S. 2018. The properties of gelatin film-neem extract and its effectiveness for preserving minced beef. Pack. Technol. Sci. 31(9): 611-620 | | 16 | Rawdkuen, S., Rodzi?,N., and Pnijsuwan, S. 2018. Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases. LWT-Food Sci. Technol. 98: 18-24 | | 17 | Junsathian, P., Yordtong, K., Corpuz, H.M., Katayama, S., Nakamura, S., and Rawdkuen, S. 2018. Biological and neuroprotective activity of Thai edible plant extracts. Ind. Crop. Prod. 124: 548-554 | | 18 | Kaewprachu, P., Amara, C.B., Oulahal, N., Gharsallaoui, A., Joly, C., Tongdeesoontorn, W., Rawdkuen, S., & Degraeve, P. 2018. Gelatin films with nisin and catechin for mined pork preservation. Food Pack. Shelf Life. 18: 173-183. | | 19 | Kraithong, S., Lee, S.Y., and Rawdkuen, S. 2019. The influence of hydrocolloids on the properties organic red Jasmine rice noodles, namely on antioxidant activity, cooking, texture, and sensory properties. Starch. 71: 1-9. | | 20 | Kraithong, S., Lee, S.Y., and Rawdkuen, S. 2019. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Sci. Biotechnol. 28 (1): 25-34. | | 21 | Kraithong, S., and Rawdkuen, S. 2019. The effect of chemical composition of rice flour on physico-chemical and functional properties. Prawarun Agr. J. 16(1), 49-70. | | 22 | Phongthai, S., and Rawdkuen, S. 2019. Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Cereal Chem. 1-10. | | 23 | Pattarasiriroj, K., Kaewprachu, P., and Rawdkuen, S. 2020. Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping. Food Hydrocolloid. 107. 105951. | | 24 | Rawdkuen, S., Faseha, A., Benjakul, S., and Kaewprachu, P. 2020. Application of anthocyanin as a color indicator in gelatin films. Food Biosci. 36. 100603. | | 25 | Kraithong, S., and Rawdkuen, S. 2020. Effect of hydrocolloids on quality attributes of extruded red Jasmine rice noodle. Peer J. 8:e10235. | | 26 | Kraithong, S., and Rawdkuen, S. 2021. Quality attributes and cooking properties of commercial Thai rice noodles Peer J. 9: e11113 | | 27 | Thakaeng, P., Boonloom, T., Rawdkuen, S. 2021. Physicochemical properties of bread partially substituted with unripe green banana (Cavendish spp.) flour. Molecules, 26(7), 2070 | | 28 | Taweechat, C., Wongsooka, T., Rawdkuen, S. 2021. Properties of banana (Cavendish spp.) starch film incorporated with banana peel extract and its application. Molecules, 26(5), 1406 | | 29 | Kaewprachu, P., Osako, K., Rungraeng, N., and Rawdkuen, S. 2021. Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combination. J. Food Sci. Technol. Accepted. DOI: 10.1007/s13197-021-05173-7 |
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