Academic Staff
FACULTY OF AGRO-INDUSTRY
Asst. Prof. Dr. Piyarat Sirivongpaisal
Affiliation :
- Food Science and Technology program
Contact:
- piyarat.n@psu.ac.th
- 0-7428-6328
Research record:
- ResearchGate
- Web of Science ResearcherID:
Education :
- Ph.D. (Food Technology) Univ. of Chulalongkorn, Country: Thailand
- M.Sc. (Food Engineering) Univ. of King Mongkut of Thonburi, Country: Thailand
- B.Sc. (Agro-Industry) Univ. of Prince of Songkla, Country: Thailand
Course Director :
Field of interest :
- Food Engineering, Starch Technology, Functional Properties of Polysaccharide
Current researches :
- Production, modification and application of flour and starch from rice, banana and bean for functional food products
- Structure and functional properties of polysaccharide
- Food engineering (especially on drying, baking and freezing technology)
Awards :
Publications :
- Phrukwiwattanakul P., Wichienchotand S. and Sirivongpaisal P. 2014. COMPARATIVE STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF STARCHES FROM JACKFRUIT SEED AND MUNG International Journal of Food Properties. (Inpress)
- Khunae, P., Tran, T., and Sirivongpaisal, P. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch. (Reid, D. S., Sajjaanantakul, T., Lillford, P. J., and Charoenrein, S., ed.). p.635-640. In Water Properties in Food, Health, Phamaceutical and Biological System: ISOPOW 10. Wiley-Blackwell. New York.
- Banchuen1, J., Thammarutwasik, P., Ooraikul, B., Wuttijumnong, P. and Sirivongpaisal, P. Increasing the bio-active compounds contents by optimizing the germination conditions of Southern Thai Brown Rice. Songklanakarin J. Sci. Technol. 32 (3), 219-230.
- Banchuen1, J., Thammarutwasik, P., Ooraikul, B., Wuttijumnong, P. and Sirivongpaisal, P. Effect of Germinating Processes on Bioactive Component of Sangyod Muang Phatthalung Rice. Thai Journal of Agricultural Science. 42(4): 191-19.9.
- Na Nakorn K., Tongdang and Sirivongpaisal P. 2009. Crystallinity and Rheological Properties of Pregelatinized Rice Starches Differing in Amylose Content. Starch/Stake, 61, 101-108.