SP
Suphat Phongthai
Research areas: Agricultural and Biological Sciences · Food Science · Proteins in Food Systems · Food composition and properties · Protein Hydrolysis and Bioactive Peptides
0000-0002-6717-3497
About
Assistant Professor in Food Science and Technology Program
Faculty of Agro-Industry, Chiang Mai University
Chiang Mai 50100, THAILAND
Employment
Employment history is unavailable.
Education
Education history is unavailable.
Projects & Funding
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Bern Rode Award (Category: Junior Researcher) ASEA UNINET2020 - 2021
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One Month Research Project ASEA UNINET FRAMEWORK2019 - 2020
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Ph.D. Sandwich Program Thai-Austrian Cooperation in science, Technology and Arts, OeAD-GmbH2014 - 2015
Publications (42)
- In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage Save
- Pulsed electric field pretreatment improves hydration kinetics and functional quality of germinated oats Save
- Development of Instantly Dispersible Soy Protein Isolate Granules via Wet Granulation with HPMC and Crospovidone Save
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Brassica juncea) Seed Meal Residue Save
- Optimization of Selenium Fortification and Ultrasound-Assisted Extraction of Bioactive Selenium-Polysaccharide Fractions from Germinated Oats (Avena sativa) Save
- Wolffia globosa as an Emerging Plant-Based Protein Source for Functional and Nutraceuticals Save
- Valorization of Hericium erinaceus By-Products for β-Glucan Recovery via Pulsed Electric Field-Assisted Alkaline Extraction and Prebiotic Potential Analysis Save
- Novel‐Assisted Extraction Methods for Protein Recovering From Bambara Groundnut: Composition, Techno‐Functional and Digestibility Save
- Unlocking the Potential of Peach Palm (Bactris gasipaes Kunth) for Plant-Based Foods: A Review of Nutritional, Techno-Functional, and Bioactive Attributes Save
- Development of Fructooligosaccharide-Rich Sugarcane Juice by Enzymatic Method and Enhancement of Its Microbial Safety Using High-Pressure Processing Save
- Effect of Riboflavin and Blue Light-Emitting Diode Irradiation on Microbial Inactivation and the Physicochemical Properties of Betel Leaves Save
- Selenium biotransformation and phenolic compound extraction from seleniumenriched Wolffia globosa: antioxidant potential and anti-proliferative effects on human ovarian cancer cells Save
- Selenium Biotransformation and Fractionation of Selenopeptide from Germinated Perilla (Perilla frutescens) Seeds Save
- Enhancing Stability of Boesenbergia rotunda Bioactive Compounds: Microencapsulation via Spray-Drying and Its Physicochemical Evaluation Save
- Optimization of Enzymatic Protein Hydrolysate from Mung Bean (Vigna radiata L.), and Its Functional Properties Save
- Synergistic Effects of Pressure, Temperature, CO2 Flow Rate and Co-Solvent on Bioactive Contents of Thai Fingerroot (Boesenbergia rotunda (L.) Mansf.) Extracts Save
- The Role of CO2 Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attributes Save
- Effect of Calcination Temperatures on Crystallite Size, Particle Size, and Antimicrobial Activity of Synthesized MgO and Its Cytotoxicity Save
- Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources Save
- Quality Attributes, Structural Characteristics, and Functional Properties of Brewer’s Spent Grain Protein Concentrates as Affected by Alkaline and Pulsed Electric Field-Assisted Extraction Save