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
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
Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases
LWT, 2018, 98, pp. 18-24
Biological and neuroprotective activity of Thai edible plant extracts
Industrial Crops and Products, 2018, 124, pp. 548-554
The properties of gelatin film-neem extract and its effectiveness for preserving minced beef
Packaging Technology and Science, 2018, 31(9), pp. 611-620
Effects of plasticizers on the properties of fish myofibrillar protein film
Journal of Food Science and Technology, 2018, 55(8), pp. 3046-3055
Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract
International Journal of Biological Macromolecules, 2018, 107, pp. 1463-1473
Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion
Food Chemistry, 2018, 240, pp. 156-164
Instant organic rice bran milk: A nutritional quality aspect
International Food Research Journal, 2018, 25(4), pp. 1600-1605