Asst. Prof. Dr. Saroat Rawdkuen

Assoc. Prof. Dr. Saroat Rawdkuen

Dean / Associate Professor, Lecturer in Food Science and Technology Program
Tel: +66 5391 6740  Fax: +66 5391 6737


• 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

Article list on Scopus
Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
Foods, 2022, 11(14), 2142
Green Tea Extract Enrichment: Mechanical and Physicochemical Properties Improvement of Rice Starch-Pectin Composite Film
Polymers, 2022, 14(13), 2696
Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes
Foods, 2022, 11(13), 1869
Isolation and Characterization Cellulose Nanosphere from Different Agricultural By-Products
Polymers, 2022, 14(13), 2534
Enhancing the UV-Light Barrier, Thermal Stability, Tensile Strength, and Antimicrobial Properties of Rice Starch–Gelatin Composite Films through the Incorporation of Zinc Oxide Nanoparticles
Polymers, 2022, 14(12), 2505
Development of Intelligent Gelatin Films Incorporated with Sappan (Caesalpinia sappan L.) Heartwood Extract
Polymers, 2022, 14(12), 2487
Mechanical and Physicochemical Properties of Composite Biopolymer Films Based on Carboxymethyl Cellulose from Young Palmyra Palm Fruit Husk and Rice Flour
Polymers, 2022, 14(9), 1872
Extraction and Characterization of Cellulose from Agricultural By-Products of Chiang Rai Province, Thailand
Polymers, 2022, 14(9), 1830
Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combinations
Journal of Food Science and Technology, 2022, 59(4), pp. 1619-1628
Carboxymethyl cellulose from Young Palmyra palm fruit husk: Synthesis, characterization, and film properties
Food Hydrocolloids, 2022, 124, 107277
Preparation and Characterization of Bioactive Chitosan Film Loaded with Cashew (Anacardium occidentale) Leaf Extract
Polymers, 2022, 14(3), 540
Glochidion littorale leaf extract exhibits neuroprotective effects in caenorhabditis elegans via daf-16 activation
Molecules, 2021, 26(13), 3958
Functional properties of banana starch (Musa spp.) and its utilization in cosmetics
Molecules, 2021, 26(12), 3637
Quality attributes and cooking properties of commercial Thai rice noodles
PeerJ, 2021, 9, e11113
Physicochemical properties of bread partially substituted with unripe green banana (Cavendish spp.) flour
Molecules, 2021, 26(7), 2070
Properties of banana (Cavendish spp.) starch film incorporated with banana peel extract and its application
Molecules, 2021, 26(5), 1406
Using anthocyanin extracts from butterfly pea as ph indicator for intelligent gelatin film and methylcellulose film
Current Applied Science and Technology, 2021, 21(4), pp. 652-661
Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
PeerJ, 2020, 8, 10235
Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping
Food Hydrocolloids, 2020, 107, 105951
Application of anthocyanin as a color indicator in gelatin films
Food Bioscience, 2020, 36, 100603
Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
Foods, 2020, 9(7), 942
Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion
Cereal Chemistry, 2020, 97(2), pp. 316-325
Effect of red Jasmine rice replacement on rice flour properties and noodle qualities
Food Science and Biotechnology, 2019, 28(1), pp. 25-34
The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties
Starch/Staerke, 2019, 71(1-2), 1800145
Gelatin films with nisin and catechin for minced pork preservation
Food Packaging and Shelf Life, 2018, 18, pp. 173-183