Food Technology and Innovation – Research Center of Excellence

สองนักวิจัยศูนย์ความเป็นเลิศด้านเทคโนโลยีและนวัตกรรมอาหาร คว้ารางวัล จภ. ทองคำ เชิดชูเกียรติสูงสุดแห่งนักวิจัย มวล.

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Assoc.Prof.Dr.Manat Chaijan

Head of Food Technology and Innovation CoE, Walailak University

NEWS

NEWS

Congratulations to our researchers, Assoc. Prof. Dr. Manat Chaijan and Assoc. Prof. Dr. Worawan Panpipat, on publication in Foods (Q1): Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin

NEWS

Congratulations to our researchers following the announcement of the Research and Innovation Institute of Excellence, Walailak University: research article published in December 2022, Scopus Quartile 1, Percentile ≥ 90

NEWS

Associate Professor Dr. Supatra Karnjanapratum, a researcher in Food Technology and Innovation CoE, discovers an Effective Way of Increasing Extraction Efficiency of Collagen and Collagen Hydrolysate by Using a Green Technology as Ultrasound-assisted Process.

NEWS

Congratulations to Miss. Paramee Chumsri on publication

NEWS

Assoc.Prof.Dr. Worawan Panpipat receiving Rising Star Student Award 2022 from Association of the Thai Government Scholarship Student

NEWS

Congratulations to both our researchers, Assoc. Prof. Dr. Manat Chaijan and Assoc. Prof. Dr. Worawan Panpipat, on their publication in molecules (Q1)

NEWS

Congratulations on publication in Foods (Q1) by Miss. Paramee Chumsri , a PhD. Student in our team

NEWS

Congratulations on publication in Foods (Q1) by Mr. Panumas Somjid, a PhD Student in our team

Publication

Publication

Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin

Publication

Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication

Publication

Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil

Publication

Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf

Publication

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi

Publication

Characterization of Antioxidant Peptides from Thai Traditional Semi-Dried Fermented Catfish

Publication

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System

Publication

Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition

Gallery

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Food Technology and Innovation Research Center of Excellence

PHONE

0-7567-2384

EMAIL

cmanat@wu.ac.th

FANPAGE

Food Technology and Innovation CoE, Walailak University

ADDRESS

Walailak University 222, Thai Buri, Nakhon Sri Thammarat 80160 Thailand.