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Sakamon Devahastin

King Mongkut's University of Technology Thonburi
Royal Society
McGill University

291

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6223

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Fabrication of curcumin encapsulated in casein-ethyl cellulose complexes and its antibacterial activity when applied in combination with blue LED irradiation

2022 Food Control
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Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans

2022 Journal of Food Engineering
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Acknowledgment of Referees for Drying Technology

2021 Drying Technology
- Sakamon Devahastin
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Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora)

2021 International Journal of Food Science and Technology
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In vitro glycemic index, physicochemical properties and sensory characteristics of white bread incorporated with resistant starch powder prepared by a novel spray-drying based method

2021 Journal of Food Engineering
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Feasibility of using exogenous pectin to improve water redispersibility and viscoelasticity of reconstituted dried nanofibrillated cellulose from cabbage outer leaves

2021 International Journal of Food Science and Technology
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Editorial: Special Issue on ‘Nanotechnology in Food Processing and Engineering’

2021 International Journal of Food Science and Technology
- Sakamon Devahastin
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Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce

2021 Lwt - Food Science and Technology
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Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes

2021 Journal of Food Engineering
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Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries

2021 Lwt - Food Science and Technology
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