Assistant Professor Sunanta Tongta, Ph.D.
School of Food Technology
Institute of Agricultural Technology , Suranaree University of Technology
Asst. Prof. Sunanta Tongta, Ph.D.
Contact: +66(0)-4422-4266
s-tongta@sut.ac.th
Education
- Ph.D. (Food Science), University of Illinois at Urbana-Champaign
- M.Sc. (Food Science), Kasetsart University
- B.Sc. (2nd Class HONS.) (Product Development), Kasetsart University
Area of Expertise
- Food carbohydrates
- Starch technology
- Rice processing
- Food extrusion
Current Research
- Food carbohydrates
- Starch technology
- Rice processing
- Food extrusion
Selected Research output/Publication
- Boonna, S., Rolland-Sabaté, A., Lourdin, D., Tongta, S. (2019) Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch. Carbohydrate Polymers, 205: 143-150.
- Sorndech, W., Tongta, S., Blennow, A. (2018) Slowly Digestible-and Non-Digestible α-Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects. Starch/Staerke, 70 (9-10), art. no. 1700145.
- Sorndech, W., Nakorn, K.N., Tongta, S., Blennow, A. (2018) Isomalto-oligosaccharides: Recent insights in production technology and their use for food and medical applications. LWT, 95: 135-142.
- Boonna, S., Tongta, S. (2018) Structural transformation of crystallized debranched cassava starch during dual hydrothermal treatment in relation to enzyme digestibility. Carbohydrate Polymers, 191: 1-7.
- Yuwang, P., Sulaeva, I., Hell, J., Henniges, U., Böhmdorfer, S., Rosenau, T., Chitsomboon, B., Tongta, S. (2018) Phenolic compounds and antioxidant properties of arabinoxylan hydrolysates from defatted rice, bran Journal of the Science of Food and Agriculture, 98 (1):140-146.
- Sorndech, W., Tongta, S., Blennow, A. (2017) Combination of amylase and transferase catalysis to improve IMO compositions and productivity. LWT – Food Science and Technology, 79: 479-486.
- Sorndech, W., Sagnelli, D., Meier, S., Jansson, A.M., Lee, B-H., Hamaker, B.R., Rolland-Sabaté, A., Hebelstruph, K.H., Tongta, S., & Blennow, A. (2016). Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates. Carbohydrate Polymers, 152, 51-61.
- Sorndech, W., Meier, S., Jansson, A. M., Sagnelli, D., Hindsgaul, O., Tongta, S., & Blennow, A. (2015). Synergistic amylomaltase and branching enzyme catalysis to suppress cassava starch digestibility. Carbohydrate Polymers, 132, 409-418.
- Kiatponglarpa, W., Rugmai, S., Rolland-Sabatéb, A., Buléon, A., and Tongta, S. (2016). Spherulitic selfassembly of debranched starch from aqueous solution and its effect on enzyme digestibility. Food Hydrocolloids, 55:235-243.