ผลงานทางวิชาการ
ชื่อ-สกุลรองศาสตราจารย์ ดร. สาโรจน์ รอดคืน

ลำดับผลงานทางวิชาการ
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., D’Amico, 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., D’Amico, 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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