{"id":3842,"date":"2020-09-17T15:15:55","date_gmt":"2020-09-17T08:15:55","guid":{"rendered":"https:\/\/beta.sut.ac.th\/iat?page_id=3842"},"modified":"2020-09-17T15:53:26","modified_gmt":"2020-09-17T08:53:26","slug":"asst-prof-sunanta-tongta-phd","status":"publish","type":"page","link":"https:\/\/beta.sut.ac.th\/iat\/en\/academic-staff\/asst-prof-sunanta-tongta-phd","title":{"rendered":"Asst. Prof. Sunanta Tongta, Ph.D."},"content":{"rendered":"\t\t
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Assistant Professor Sunanta Tongta, Ph.D.<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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School of Food Technology<\/strong>
Institute of Agricultural Technology , Suranaree University of Technology<\/strong><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Asst. Prof. Sunanta Tongta, Ph.D.
Contact:<\/strong> +66(0)-4422-4266
<\/span>s-tongta@sut.ac.th<\/a><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Education<\/strong><\/span><\/p>

  • Ph.D. (Food Science), University of Illinois at Urbana-Champaign <\/span><\/li>
  • M.Sc. (Food Science), Kasetsart University <\/span><\/li>
  • B.Sc. (2nd Class HONS.) (Product Development), Kasetsart University<\/span><\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Area of Expertise<\/strong><\/span><\/p>

    • Food carbohydrates <\/span><\/li>
    • Starch technology <\/span><\/li>
    • Rice processing <\/span><\/li>
    • Food extrusion<\/span><\/li><\/ul>

      Current Research<\/strong><\/span><\/p>

      • Food carbohydrates<\/span><\/li>
      • Starch technology<\/span><\/li>
      • Rice processing<\/span><\/li>
      • Food extrusion<\/span><\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Selected Research output\/Publication<\/strong><\/span><\/p>

        • Boonna, S., Rolland-Sabat\u00e9, A., Lourdin, D., Tongta, S.<\/strong> (2019) Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch. Carbohydrate Polymers, 205: 143-150. <\/span><\/li>
        • Sorndech, W., Tongta, S.<\/strong>, Blennow, A. (2018) Slowly Digestible-and Non-Digestible \u03b1-Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects. Starch\/Staerke, 70 (9-10), art. no. 1700145. <\/span><\/li>
        • Sorndech, W., Nakorn, K.N., Tongta, S.<\/strong>, Blennow, A. (2018) Isomalto-oligosaccharides: Recent insights in production technology and their use for food and medical applications. LWT, 95: 135-142. <\/span><\/li>
        • Boonna, S., Tongta, S.<\/strong> (2018) Structural transformation of crystallized debranched cassava starch during dual hydrothermal treatment in relation to enzyme digestibility. Carbohydrate Polymers, 191: 1-7. <\/span><\/li>
        • Yuwang, P., Sulaeva, I., Hell, J., Henniges, U., B\u00f6hmdorfer, S., Rosenau, T., Chitsomboon, B., Tongta, S.<\/strong> (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. <\/span><\/li>
        • Sorndech, W., Tongta, S.<\/strong>, Blennow, A. (2017) Combination of amylase and transferase catalysis to improve IMO compositions and productivity. LWT – Food Science and Technology, 79: 479-486. <\/span><\/li>
        • Sorndech, W., Sagnelli, D., Meier, S., Jansson, A.M., Lee, B-H., Hamaker, B.R., Rolland-Sabat\u00e9, A., Hebelstruph, K.H., Tongta, S.<\/strong>, & Blennow, A. (2016). Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates. Carbohydrate Polymers, 152, 51-61. <\/span><\/li>
        • Sorndech, W., Meier, S., Jansson, A. M., Sagnelli, D., Hindsgaul, O., Tongta, S.<\/strong>, & Blennow, A. (2015). Synergistic amylomaltase and branching enzyme catalysis to suppress cassava starch digestibility. Carbohydrate Polymers, 132, 409-418. <\/span><\/li>
        • Kiatponglarpa, W., Rugmai, S., Rolland-Sabat\u00e9b, A., Bul\u00e9on, A., and Tongta, S.<\/strong> (2016). Spherulitic selfassembly of debranched starch from aqueous solution and its effect on enzyme digestibility. Food Hydrocolloids, 55:235-243.<\/span><\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Homepage Assistant Professor Sunanta Tongta, Ph.D. School of Food TechnologyInstitute of Agricultural Technology , Suranaree University of Technology Asst. Prof. Sunanta Tongta, Ph.D.Contact: +66(0)-4422-4266s-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 […]<\/p>\n","protected":false},"author":183,"featured_media":2325,"parent":3441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"acf":[],"yoast_head":"\nAsst. 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