{"id":3874,"date":"2020-09-17T15:54:45","date_gmt":"2020-09-17T08:54:45","guid":{"rendered":"https:\/\/beta.sut.ac.th\/iat?page_id=3874"},"modified":"2020-09-17T16:10:55","modified_gmt":"2020-09-17T09:10:55","slug":"asst-prof-ratchadaporn-oonsivilai-phd","status":"publish","type":"page","link":"https:\/\/beta.sut.ac.th\/iat\/en\/academic-staff\/asst-prof-ratchadaporn-oonsivilai-phd","title":{"rendered":"Asst. Prof. Ratchadaporn Oonsivilai, Ph.D."},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3874\" class=\"elementor elementor-3874\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-88fa931 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"88fa931\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9406d00\" data-id=\"9406d00\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c533898 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c533898\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9424e81\" data-id=\"9424e81\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1159268 elementor-widget elementor-widget-heading\" data-id=\"1159268\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Assistant Professor Ratchadaporn Oonsivilai, 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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ff1200b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ff1200b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-291fdd7\" data-id=\"291fdd7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dbef941 elementor-widget elementor-widget-text-editor\" data-id=\"dbef941\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p style=\"text-align: center\"><strong>School of Food Technology<\/strong><br \/><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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e2f9d84 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e2f9d84\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c42ea62\" data-id=\"c42ea62\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-b391ab2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b391ab2\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-5498e10\" data-id=\"5498e10\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-38c554f elementor-widget elementor-widget-text-editor\" data-id=\"38c554f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p><img loading=\"lazy\" class=\"wp-image-1536 size-full aligncenter\" src=\"https:\/\/beta.sut.ac.th\/iat\/wp-content\/uploads\/sites\/46\/2020\/06\/iat-food-06-ratchadaporn.jpg\" alt=\"\" width=\"318\" height=\"526\" srcset=\"https:\/\/beta.sut.ac.th\/iat\/wp-content\/uploads\/sites\/46\/2020\/06\/iat-food-06-ratchadaporn.jpg 318w, https:\/\/beta.sut.ac.th\/iat\/wp-content\/uploads\/sites\/46\/2020\/06\/iat-food-06-ratchadaporn-181x300.jpg 181w\" sizes=\"(max-width: 318px) 100vw, 318px\" \/><\/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<div class=\"elementor-element elementor-element-18f316a elementor-widget elementor-widget-text-editor\" data-id=\"18f316a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p style=\"text-align: center\"><span style=\"color: #000000\"><strong>Asst. Prof. Ratchadaporn Oonsivilai, Ph.D.<br \/>Contact:<\/strong> +66(0)-4422-4233<br \/><\/span><a href=\"mailto:roonsivi@sut.ac.th\">roonsivi@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<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-62b98a2\" data-id=\"62b98a2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8779b16 elementor-widget elementor-widget-text-editor\" data-id=\"8779b16\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p><span style=\"color: #333333\"><strong>Education<\/strong><\/span><\/p><hr \/><ul><li><span style=\"color: #333333\">Ph.D. (Food Technology), Suranaree University of Technology <\/span><\/li><li><span style=\"color: #333333\">M.Sc. (Food Science), Dalhousie University <\/span><\/li><li><span style=\"color: #333333\">B.Sc. (Nursing), Khon Kaen 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<div class=\"elementor-element elementor-element-45ad711 elementor-widget elementor-widget-text-editor\" data-id=\"45ad711\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p><span style=\"color: #333333\"><strong>Area of Expertise<\/strong><\/span><\/p><hr \/><ul><li><span style=\"color: #333333\">Food Rheology <\/span><\/li><li><span style=\"color: #333333\">Nutrition <\/span><\/li><li><span style=\"color: #333333\">Functional Food <\/span><\/li><li><span style=\"color: #333333\">Sport supplement development for endurance athlete <\/span><\/li><li><span style=\"color: #333333\">Directory supplement Ingredient <\/span><\/li><li><span style=\"color: #333333\">Bioactive Compounds <\/span><\/li><\/ul><p><span style=\"color: #333333\"><strong>Current Research<\/strong><\/span><\/p><hr \/><ul><li><span style=\"color: #333333\">Food Rheology <\/span><\/li><li><span style=\"color: #333333\">Nutrition <\/span><\/li><li><span style=\"color: #333333\">Functional Food <\/span><\/li><li><span style=\"color: #333333\">Sport supplement development for endurance athlete <\/span><\/li><li><span style=\"color: #333333\">Directory supplement Ingredient <\/span><\/li><li><span style=\"color: #333333\">Bioactive Compounds<\/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<div class=\"elementor-element elementor-element-eb5b087 elementor-widget elementor-widget-text-editor\" data-id=\"eb5b087\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p><span style=\"color: #333333\"><strong>Selected Research output\/Publication<\/strong><\/span><\/p><hr \/><ul><li><span style=\"color: #333333\">Sangsengtong, S., and <strong>Oonsivilai, R.<\/strong> 2018. Effect of microencapsulation of Lactobacillus spp. isolated from cassava pulp on physicochemical, sensory and microbiological characteristics of ice cream. International Food Research Vol 26 (2): 585-594. <\/span><\/li><li><span style=\"color: #333333\">Chirinang, P., <strong>Oonsivilai, R.<\/strong>, 2018. Physicochemical properties, In vitro binding capacity for lard, cholesterol, bile acids and assessment of prebiotic potential of dietary fiber from cassava pulp. International Food Research Journal. Vol 25 (Suppl.1): S63-74 <\/span><\/li><li><span style=\"color: #333333\">Posridee, K. and <strong>Oonsivilai, R.<\/strong> 2018. Optimization of sweet cassava (Manihot esculents crantz) crude extract with high maltodextrin level using Response Surface Methodogy. International Food Research Journal. Vol 25 (Suppl.1): S51-56. <\/span><\/li><li><span style=\"color: #333333\">Nawong, S., <strong>Oonsivilai, R.<\/strong>, Boonkerd, N., and Hansen, L. T. 2016. Entrapment in food-grade transglutaminase cross-linked gelatin-maltodextrin microspheres protects Lactobacillus spp. During exposure to simulated gastro-intestinal juices. Food research International. 85: 191-199. <\/span><\/li><li><span style=\"color: #333333\">Kachenpukdee, N., Santerre, C. R., Ferruzzi, M., and <strong>Oonsivilai, R.<\/strong> 2016. Modified dietary fiber from cassava pulp and assessment of mercury bioaccessibility and intestinal uptake using an in vitro digestion\/Caco-2 model system. Journal of Food Science. 81(7): T1854 &#8211; T1863.<\/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":"<p>Homepage Assistant Professor Ratchadaporn Oonsivilai, Ph.D. School of Food TechnologyInstitute of Agricultural Technology , Suranaree University of Technology Asst. Prof. Ratchadaporn Oonsivilai, Ph.D.Contact: +66(0)-4422-4233roonsivi@sut.ac.th Education Ph.D. (Food Technology), Suranaree University of Technology M.Sc. (Food Science), Dalhousie University B.Sc. (Nursing), Khon Kaen University Area of Expertise Food Rheology Nutrition Functional Food Sport supplement development for endurance [&hellip;]<\/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":"<!-- This site is optimized with the Yoast SEO plugin v18.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Asst. Prof. Ratchadaporn Oonsivilai, Ph.D. - Institute of Agricultural Technology<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/beta.sut.ac.th\/iat\/en\/academic-staff\/asst-prof-ratchadaporn-oonsivilai-phd\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asst. 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