Assistant Professor Siwat Thaiudom, Ph.D.
School of Food Technology
Institute of Agricultural Technology , Suranaree University of Technology
Asst. Prof. Siwat Thaiudom, Ph.D.
Contact: +66(0)-4422-4217
thaiudom@sut.ac.th
Education
- Ph.D. (Food Science), University of Guelph
- M.Sc. (Food Technology), Chulalongkorn University
- B.Sc. (2nd Class HONS.) (Product Development), Kasetsart University
Area of Expertise
- Dairy Technology
- Food Colloids and Emulsions
- Food Product Development
- Advanced Statistics for Sensory Evaluation
Current Research
- Dairy Technology
- Food Colloids and Emulsions
- Food Product Development
- Advanced Statistics for Sensory Evaluation
Selected Research output/Publication
- Thaiudom, S., Pracham, S. (2018) The influence of rice protein content and mixed stabilizers on textural and rheological properties of jasmine rice pudding. Food Hydrocolloids, 76: 204-215.
- Pracham, S. and Thaiudom, S. (2016). The effect of protein content in jasmine rice flour on textural and rheological properties of jasmine rice pudding. Int Food Research J. 23(4): 1379-1388.
- Natisri, S. Mahattanatawee, K., and Thaiudom, S. (2014). Improving the Flavor of Soy Ice Cream by Adding Lemongrass or Pandan Leaf Extracts. Food and Applied Bioscience. 13: 469-482.
- Thaiwong, N., Thaiudom, S., Haltrich, D., and Yamabhai, M. (2014). Production of recombinant b – galactosidase in Lactobacillus plantarum, using a pSIP-based food-grade expression system. Advanced Materials Reasearch. 931-932: 1518-1523.
- Pichayajittipong, P. and Thaiudom, S. (2014). Optimum condition of beta-cyanin colorant production from red dragon fruit (Hylocercus polyehizu) peels using response surface methodology. J Natural Sci Special. 13(1).
- Khantarat, K. and Thaiudom, S. (in press). The Stability and Rheological Properties of Fat- Replaced Mayonnaises by Using Modified Starches as Fat Replacer. The Supplement Issue of Thai Journal of Agricultural Science.
Patent
- Production of Pasteurized Cow Milk Containing Highly Natural Melatonin Content (in process)