Witoon Prinyawiwatkul
Affiliations: | Louisiana State University, Baton Rouge, LA, United States |
Area:
Food Science and Technology Agriculture, Chemical Engineering, Fisheries and Aquaculture AgricultureWebsite:
https://www.lsuagcenter.com/profiles/wprinyawiwatkulGoogle:
"Witoon Prinyawiwatkul"Bio:
https://www.proquest.com/openview/45a514ba6ef3bce14ce8c37a6c391a49/1
Parents
Sign in to add mentor| Larry R. Beuchat | grad student | 1996 | University of Georgia (Microtree) | |
| (Production, characterization, and quality enhancement of cowpea (Vigna unguiculata) flour) | ||||
Children
Sign in to add trainee| Sandeep K. Rout | grad student | 2001 | Louisiana State |
| Subramaniam Sathivel | grad student | 2001 | Louisiana State |
| Richelle L. Beverly | grad student | 2004 | Louisiana State |
| Kandasamy Nadarajah | grad student | 2005 | Louisiana State |
| Janette E. Saidu | grad student | 2005 | Louisiana State |
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Paz GM, King JM, Prinyawiwatkul W, et al. (2020) High-protein rice flour in the development of gluten-free muffins. Journal of Food Science |
| Li D, Karslı B, Rubio NK, et al. (2020) Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water-soluble chitosans coating. Letters in Applied Microbiology |
| Ardoin R, Prinyawiwatkul W. (2020) Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers International Journal of Food Science & Technology. 55: 3215-3226 |
| Paz GM, King JM, Prinyawiwatkul W. (2020) High Protein Rice Flour in the Development of Gluten-Free Bread Journal of Culinary Science & Technology. 1-16 |
| Ngoenchai P, Alonso JR, Suwonsichon T, et al. (2019) Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders. Journal of Food Science |
| Tepsongkroh B, Jangchud K, Jangchud A, et al. (2019) Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents Journal of Food Processing and Preservation. 43 |
| Kharel K, Prinyawiwatkul W, Yemmireddy VK, et al. (2019) Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels International Journal of Food Science & Technology. 54: 1884-1891 |
| Poonnakasem N, Laohasongkram K, Chaiwanichsiri S, et al. (2018) Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage Journal of Food Processing and Preservation. 42: e13600 |
| Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, et al. (2017) Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour International Journal of Food Science & Technology. 52: 2436-2444 |
| Cerrato Rodriguez WA, Torrico DD, Osorio LF, et al. (2017) Taste perception and purchase intent of oil-in-water spreads: effects of oil types and salt (NaCl or KCl) concentrations International Journal of Food Science & Technology. 52: 2138-2147 |