Assistant Professor Ratchadaporn Oonsivilai, Ph.D.
School of Food Technology
Institute of Agricultural Technology , Suranaree University of Technology
Asst. Prof. Ratchadaporn Oonsivilai, Ph.D.
Contact: +66(0)-4422-4233
roonsivi@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 athlete
- Directory supplement Ingredient
- Bioactive Compounds
Current Research
- Food Rheology
- Nutrition
- Functional Food
- Sport supplement development for endurance athlete
- Directory supplement Ingredient
- Bioactive Compounds
Selected Research output/Publication
- Sangsengtong, S., and Oonsivilai, R. 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.
- Chirinang, P., Oonsivilai, R., 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
- Posridee, K. and Oonsivilai, R. 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.
- Nawong, S., Oonsivilai, R., 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.
- Kachenpukdee, N., Santerre, C. R., Ferruzzi, M., and Oonsivilai, R. 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 – T1863.