SAT-DIC: Academic Profile

About

Dr.PHAKAWAT TONGNUANCHAN is currently a lecturer in the Department of Food Science and Nutrition, Faculty of Science and Technology. He has been an academic staff member in this faculty since 2015. In 2015, he earned his ปร.ด. in วิทยาศาสตร์และเทคโนโลยีการอาหาร from the Prince of Songkla University, Thailand.

His expertise and research areas are in วิทยาศาสตร์และเทคโนโลยีการอาหาร. To date, he has published 14 Scopus-indexed papers, accumulating over 1,939 citations and an h-index of 11.

🎓 Education

ปร.ด.วิทยาศาสตร์และเทคโนโลยีการอาหาร

Prince of Songkla University, Thailand (2015/2558)

วท.ม.วิทยาศาสตร์และเทคโนโลยีการอาหาร

Prince of Songkla University, Thailand (2011/2554)

วท.บ.Food Science and Nutrition

Prince of Songkla University, Thailand (2008/2551)

🎖 Expertise

Overview

Papers (Scopus/ISI/TCI)

Scopus-14 papers

ISI-13 papers

TCI-0 papers

📊 Research Metrics

WoS/ISI Papers

Scopus Papers

TCI Papers

Proceedings

1,939

Scopus Citations

H-Index

Co-Authors

Projects

🔬 Research Projects

Projects

📖

PAGE-1

ผลของสภาวะการแช่ต่อคุณลักษณะของถั่วดำ
Effect of Soaking Conditions on Characteristics of Black Gram
บทบาท: หัวหน้าโครงการ, 2562

สมบัติของฟิล์มสตาร์ชผสมจากมันสำปะหลังและเมล็ดทุเรียน
Properties of Starch Blend Films from Cassava and Durian Seed
บทบาท: หัวหน้าโครงการ, 2561

<b>การพัฒนากระบวนการผลิตเต้าหู้แข็งจากถั่วดำ</b>
<b>Development of Production Process for Firm Tofu from Black Bean</b>
บทบาท: หัวหน้าโครงการ, 2561

ผลของสารลดแรงตึงผิวจากพอลิแซ็กคาไรด์ชนิดละลายน้ำได้ต่อความคงตัวของสารละลาย ฟิล์มอิมัลชันและสมบัติของฟิล์มอิมัลชันจากเจลาตินหนังปลาและน้ำมันรำข้าว
Effect of Different Water-Soluble Polysaccharide Surfactants on Emulsion Stability and Properties of Emulsion Film Based on Fish Skin Gelatin and Rice Bran Oil
บทบาท: หัวหน้าโครงการ, 2560

WoS/ISI Papers

ISI papers

📘

PAGE-1

Ninjan, R, Thongnuanchan, B, Lopattananon, N, Salaeh, S, Tongnuanchan, P and Buangam, P. (2024). Heat-sealable paper fabricated using a latex coating based on modified natural rubber filled with gelatin. EXPRESS POLYMER LETTERS, 18(11), 1077-1093.
Cited: 0 doi: https://doi.org/10.3144/expresspolymlett.2024.83

Tew, ST, Soon, JM, Benjakul, S, Prodran, T, Vittayanont, M and Tongnuanchan, P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. NUTRITION & FOOD SCIENCE, 47(2), 175-190.
Cited: 6 doi: https://doi.org/10.1108/NFS-07-2016-0086

Tongnuanchan, P, Benjakul, S, Prodpran, T, Pisuchpen, S and Osako, K. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. FOOD HYDROCOLLOIDS, 56, 93-107.
Cited: 119 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005

Tongnuanchan, P, Benjakul, S, Prodpran, T and Nilsuwan, K. (2015). Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. FOOD HYDROCOLLOIDS, 48, 248-259.
Cited: 154 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025

Tongnuanchan, P and Benjakul, S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. JOURNAL OF FOOD SCIENCE, 79(7), R1231-R1249.
Cited: 524 doi: https://doi.org/10.1111/1750-3841.12492

Tongnuanchan, P, Benjakul, S and Prodpran, T. (2014). Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. FOOD HYDROCOLLOIDS, 41, 33-43.
Cited: 129 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015

Tongnuanchan, P, Benjakul, S and Prodpran, T. (2013). Characteristics and antioxidant activity of leaf essential oil-incorporated fish gelatin films as affected by surfactants. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48(10), 2143-2149.
Cited: 28 doi: https://doi.org/10.1111/ijfs.12198

Tongnuanchan, P, Benjakul, S and Prodpran, T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. JOURNAL OF FOOD ENGINEERING, 117(3), 350-360.
Cited: 188 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005

Tongnuanchan, P, Benjakul, S, Prodpran, T and Songtipya, P. (2013). Properties and Stability of Protein-based Films from Red Tilapia (Oreochromis niloticus) Protein Isolate Incorporated with Antioxidant during Storage. FOOD AND BIOPROCESS TECHNOLOGY, 6(5), 1113-1126.
Cited: 21 doi: https://doi.org/10.1007/s11947-011-0584-9

Tongnuanchan, P, Benjakul, S and Prodpran, T. (2012). Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 92(12), 2507-2517.
Cited: 4 doi: https://doi.org/10.1002/jsfa.5660

Scopus Papers

📘

PAGE-1

Ninjan R., Thongnuanchan B., Lopattananon N., Salaeh S., Tongnuanchan P. and Buangam P. (2024). Heat-sealable paper fabricated using a latex coating based on modified natural rubber filled with gelatin. Express Polymer Letters, 18(11), 1077-1093.
Cited: 0 doi: https://doi.org/10.3144/expresspolymlett.2024.83

Tew S., Soon J., Benjakul S., Prodran T., Vittayanont M. and Tongnuanchan P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. Nutrition and Food Science, 47(2), 175-190.
Cited: 2 doi: https://doi.org/10.1108/NFS-07-2016-0086

Tongnuanchan P., Benjakul S., Prodpran T., Pisuchpen S. and Osako K. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocolloids, 56, 93-107.
Cited: 83 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005

Tongnuanchan P., Benjakul S., Prodpran T. and Nilsuwan K. (2015). Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. Food Hydrocolloids, 48, 248-259.
Cited: 108 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025

Tongnuanchan P., Benjakul S. and Prodpran T. (2014). Comparative studies on properties and antioxidative activity of fish skin gelatin films incorporated with essential oils from various sources. International Aquatic Research, 6(2), 1-12.
Cited: 23 doi: https://doi.org/10.1007/s40071-014-0062-x

Tongnuanchan P. and Benjakul S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. Journal of Food Science, 79(7)
Cited: 366 doi: https://doi.org/10.1111/1750-3841.12492

Tongnuanchan P., Benjakul S. and Prodpran T. (2014). Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids, 41, 33-43.
Cited: 91 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015

Tongnuanchan P., Benjakul S. and Prodpran T. (2013). Characteristics and antioxidant activity of leaf essential oil-incorporated fish gelatin films as affected by surfactants. International Journal of Food Science and Technology, 48(10), 2143-2149.
Cited: 27 doi: https://doi.org/10.1111/ijfs.12198

Tongnuanchan P., Benjakul S. and Prodpran T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering, 117(3), 350-360.
Cited: 146 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005

Tongnuanchan P., Benjakul S., Prodpran T. and Songtipya P. (2013). Properties and Stability of Protein-based Films from Red Tilapia (Oreochromis niloticus) Protein Isolate Incorporated with Antioxidant during Storage. Food and Bioprocess Technology, 6(5), 1113-1126.
Cited: 21 doi: https://doi.org/10.1007/s11947-011-0584-9

ภควรรษ ทองนวลจันทร์

PHAKAWAT TONGNUANCHAN

อาจารย์ (Lecturer)

About

🎓 Education

ปร.ด.วิทยาศาสตร์และเทคโนโลยีการอาหาร

วท.ม.วิทยาศาสตร์และเทคโนโลยีการอาหาร

วท.บ.Food Science and Nutrition

🎖 Expertise

Overview

Papers (Scopus/ISI/TCI)

📊 Research Metrics

🔬 Research Projects

WoS/ISI Papers

Scopus Papers