Asst. Prof. Dr. Natthawuddhi Donlao

Assistant Professor, Lecturer in Food Science and Technology Program
Tel: +66 5391 6749


  • Ph.D. (Bioresource science), Chiba University, Japan (2018)
  • M.E. (Food engineering), King Mongkut’s University of Technology Thonburi, Thailand (2009)
  • B.S. (Food science and technology ), Chiangmai University, Thailand (2002)

Research Interests:

  • Functional foods
  • Impacts of environmental factors and manufacturing practices on end-use quality and digestibility of foods
  • Effect of process unit operation on tea quality
  • In vitro digestive recovery of bioactive compounds as affected by food processing
  • Alternative food sources
  • Local foods

Contact Information

Tel: +66 5391 6749


Article list on Scopus
Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice
Foods, 2023, 12(15), 2952
Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study
Journal of Functional Foods, 2023, 107, 105651
Utilization of young jackfruit (Artocarpus heterophyllus Lam.) as a plant-based food ingredient: Influence of maturity on chemical attributes and changes during in vitro digestion
LWT, 2023, 180, 114721
Utilization of Banana Agricultural Waste -Effects of Processing Conditions on Properties of Unripe Banana (Musa Cavendish) Pulp and Peel Flours-
Engineering in Agriculture, Environment and Food, 2020, 13(4), pp. 129-138
The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions
LWT, 2019, 116, 108567
Book Chapter
Tea antioxidants as affected by environmental factors
Stress Physiology of Tea in the Face of Climate Change, 2018, pp. 313-331
Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice (Oryza sativa L.)
Drying Technology, 2018, 36(8), pp. 952-964
Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion
LWT, 2018, 89, pp. 648-656
Impact of food structure and cell matrix on digestibility of plant-based food
Current Opinion in Food Science, 2018, 19, pp. 36-41
Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.)
Journal of the Science of Food and Agriculture, 2017, 97(3), pp. 896-901
Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
International Food Research Journal, 2016, 23(3), pp. 1327-1331