Papungkorn Sangsawad, Ph.D.

Selected Research output/Publication

• Sangsawad, P., Roytrakul, S., Choowongkomon, K., Kitts, D., Chen, X., Meng, G., Li-Chan E., and Yongsawatdigul, J. (2018). Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles. Food chemistry, 251: 77-85.
• Sangsawad, P., Roytrakul, S., Choowongkomon, K., Kitts, D., Chen, X., Li-Chan E., and Yongsawatdigul, J. (2018). Transepithelial transport and structural changes of chicken angiotensin I-converting enzyme (ACE) inhibitory peptides through Caco-2 cell monolayers. Journal of Functional Foods, 45: 401-408.
• Panyayai, T., Sangsawad, P., Pacharawongsakda, E., Sawatdichaikul, O., Tongsima, S., and Choowongkomon, K. (2018). The potential peptides against angiotensin-I converting enzyme through a virtual tripeptide-constructing library. Computational biology and chemistry, 77: 207-213.
• Sangsawad, P., Roytrakul, S., and Yongsawatdigul, J. (2017). Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast. Journal of Functional Foods, 29: 77-83.
• Sangsawad, P., Kiatsongchai, R., Chitsomboon, B., and Yongsawatdigul, J. (2016). Chemical and cellular antioxidant activities of chicken breast muscle subjected to various thermal treatments followed by simulated gastrointestinal digestion. Journal of food science, 81: 2431-2438.