Asst. Prof. Dr. Saroat Rawdkuen

Assoc. Prof. Dr. Saroat Rawdkuen

Dean / Associate Professor, Lecturer in Food Science and Technology Program
Tel: +66 5391 6740

Education:

• Ph.D (Food technology ), Prince of Songkla University, Thailand (2005)

• Bs.c (Agro-Industry)(First Class Hons.), Prince of Songkla University, Thailand (1999)

Research Interests:

• Chemistry and biochemistry of food proteins and enzymes

• Technology of meat, poultry and fish processing

• Agricultural by-products utilization

• Innovative food packaging & bio-materials

Selected Publications: (current-2017)

Bagoudou AF, Zheng Y, Nakabayashi M, Rawdkuen S, Park H-Y, Vattem DA, Sato K, Nakamura S, Katayama S. 2021. Glochidion littorale leaf extract exhibits neuroprotective effects in Caenorhabditis elegans via DAF-16 activation. Molecules. 26(13):3958. https://doi.org/10.3390/molecules26133958

Thanyapanich N, Jimtaisong A, Rawdkuen S. 2021. Functional properties of banana starch (Musa spp.) and its utilization in cosmetics. Molecules. 2021; 26(12):3637. https://doi.org/10.3390/molecules26123637

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. https://doi.org /10.1007/s13197-021-05173-7

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

Thakaeng, P., Boonloom, T., Rawdkuen, S. 2021. Physicochemical properties of bread partially substituted with unripe green banana (Cavendish spp.) flour. Molecules, 26(7), 2070

Kraithong, S., and Rawdkuen, S. 2021. Quality attributes and cooking properties of commercial Thai rice noodles Peer J. 9: e11113

Kraithong, S., and Rawdkuen, S. 2020. Effect of hydrocolloids on quality attributes of extruded red Jasmine rice noodle. Peer J. 8:e10235.

Rawdkuen, S., Faseha, A., Benjakul, S., and Kaewprachu, P. 2020. Application of anthocyanin as a color indicator in gelatin films. Food Biosci. 36. 100603.

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.

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.

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.

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.

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.

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.

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

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

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

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

Issara, U., and Rawdkuen, S. 2018. Instant organic rice bran milk: a nutritional quality aspect. Int. Food Res. J. 25 (4): 1611-1616.

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.

Kraithong, S., Lee, S.Y., and Rawdkuen, S. 2018. Physicochemical and functional properties of Thai organic rice flour. J. Cereal Sci. 79: 259-266.

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.

Phongthai, S., Lim, S.T., and Rawdkuen, S. 2017. Ultrasonic-assisted extraction of rice bran protein using response surface methodology. J. Food Biochem. 4(2); e12314; DOI: 10.1111/jfbc.12314

Kaewprachu, P., Osako, K., Benjakul, S., Suthiluk, P., and Rawdkuen, S. 2017. Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradone extract. Food Cont. 79: 333-343.

Kaewprachu, P., Rungraeng, N., Osako, K., and Rawdkuen, S. 2017. Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract. Food Pack. Shelf Life.13: 56-65.

Kaewprachu, P., Osako, K., Tongdeesoontorn, W., and Rawdkuen, S. 2017. The effects of microbial transglutaminase on the properties of fish myofibrillar protein film. Food Pack. Shelf Life.12: 91-99.

Phongthai, S., Homthwornchoo, W., and Rawdkeun, S. 2017. Preparation, properties and application of rice bran protein: a review (mini review). Int. Food Res. J. 24: 25-34.

Phongthai, S., D’Amico, S., Schoenlechner, R., Homthawornchoo, W., and Rawdkuen, S. 2017. Effects of protein enrichment on the properties of rice flour based gluten-free pasta. LWT. Food Sci. Tech. 80: 378-385.

Ketnawa, S., Rungraeng, N., and Rawdkuen, S. 2017. Phase partitioning for enzyme separation: an overview and recent applications (mini review). Int. Food Res. J. 24: 1-24.

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

Issara, U., and Rawdkuen, S. 2017. Physicochemical and stability of organic rice bran milk added with hydrocolloids. Food Appl Biosci. 5: 10-10.

Documents by author  85

Total citations 2,009 by 1,651 documents

h-index: 28

https://www.scopus.com/authid/detail.uri?authorId=7801639883

Contact Information

Tel: +66 5391 6752  Fax: +66 5391 6737
Email: saroat@mfu.ac.th