Asst. Prof. Nopparat Prabsangob
ผศ.ดร.นพรัตน์ ปราบสงบ
Tel :
+66 2 562 5004 ext 5563
E-mail :
nopparat.pra@ku.ac.th
Education :
วทบ. (เกียรตินิยมอันดับ 1) (วิทยาศาสตร์และเทคโนโลยีอาหาร), มหาวิทยาลัยเกษตรศาสตร์
M.Sc. (Food Science), Kagawa University, Japan
Research Areas :
Physicochemical stability of emulsion model
Development of functional ingredients from natural sources
Education
 

วทบ. (เกียรตินิยมอันดับ 1) (วิทยาศาสตร์และเทคโนโลยีอาหาร), มหาวิทยาลัยเกษตรศาสตร์

M.Sc. (Food Science), Kagawa University, Japan

Ph.D. (Colloid Science), Ehime University, Japan

   
Research Areas
 

Physicochemical stability of emulsion model

Development of functional ingredients from natural sources

Development of lipid based food products

   
Current Researches
 

Plant phenolics as additives in food product

Development of reduced fat food product

Interaction between emulsifier and antioxidant on characteristics of emulsion product

Development of functional ingredients from natural sources

   
Special Research Units
 
   
Courses
 

01054111 Introduction to Agro-Industry

   
Publications and Presentations
 

Cheetangdee N.* 2017. Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage. Journal of Food Science and Technology. 54: 1901–1909.

Cheetangdee N.* Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate. Agriculture and Natural Resources. 51: 310–318.

Cheetangdee N.* and Benjakul S. 2016. Oxidation and colloidal stability of oil-in-water emulsion as affected by pigmented rice hull extracts. Journal of the American Oil Chemists’ Society. 93: 519–529.

Prapun R., Cheetangdee N.* and Udomrati S. 2016. Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities. International Food Research Journal. 23: 2130–2137.

Cheetangdee N.* and Benjakul, S. 2015. Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion. Journal of the Science of Food and Agriculture. 95: 1461–1468.

Cheetangdee, N. and Benjakul S. Effects of rice hull phenolic extract on physicochemical stability of oil-in-water emulsion stabilized by rice bran protein hydrolysate. The 9th World Congress on Polyphenol Applications, 3–5 June, 2015, ST. Julian, Malta

Prapun, R., Cheetangdee, N. and Udomrati S. Effect of extraction method and fruit maturity on physicochemical properties of virgin coconut oil. The 17th Food Innovation Asia Conference 2015 “Innovative ASEAN Food Research towards the World”, 18–19 June 2015, Bangkok, Thailand.

Cheetangdee N.* and Benjakul S. 2017. Effects of rice hull phenolic extract on the stability of emulsions stabilized by rice bran protein hydrolysate. International Food Research Journal. 24: 1588–1594.

Umesh P., Benjakul S.*, Prodpan T., Senphan T. and Cheetangdee N. 2017. A comparative study of the physicochemical properties and emulsion stability of coconut milk at different maturity stages. Italian Journal of Food Science. 29: 145–157.