Sakamon Devahastin

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 24

Top Venues

Journal of food science

Comprehensive reviews in food science and food safety

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

King Mongkut's University of Technology Thonburi

McGill University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

King Mongkut's University of Technology Thonburi

Thailand

Professor :: Food Engineering

Education History

McGill University

Canada

PHD :: Chemical Engineering

Publications

Charuwan Hongho, Naphaporn Chiewchan, Sakamon Devahastin
Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient. Journal of food science 88 (3) (2023)
Phattanit Tripetch, Supaporn Lekhavat, Sakamon Devahastin, Naphaporn Chiewchan, Chaleeda Borompichaichartkul
Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH. Foods (Basel, Switzerland) 12 (18) (2023)
Charuwan Hongho, Naphaporn Chiewchan, Sakamon Devahastin
Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient. Journal of food science 88 (3) (2023)
Charuwan Hongho, Naphaporn Chiewchan, Sakamon Devahastin
Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient. Journal of food science (2023)
Sirada Sungsinchai, Chalida Niamnuy, Sakamon Devahastin, Xiao Dong Chen, Metta Chareonpanich
Effect of the Structure of Highly Porous Silica Extracted from Sugarcane Bagasse Fly Ash on Aflatoxin B1 Adsorption. ACS omega 8 (22) (2023)
Pheakdey Yun, Maturada Jinorose, Sakamon Devahastin
Rapid smartphone-based assays for pesticides inspection in foods: current status, limitations, and future directions. Critical reviews in food science and nutrition (2023)
Chompunutch Thiabmak, Naphaporn Chiewchan, Sakamon Devahastin
Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil-in-water emulsion stabilizing capability from Centella asiatica. Journal of food science (2023)
Charuwan Hongho, Naphaporn Chiewchan, Sakamon Devahastin
Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient. Journal of food science 88 (3) (2023)
Nida Buawangpong, Kanokporn Pinyopornpanish, Arintaya Phrommintikul, Nathamol Chindapan, Sakamon Devahastin, Nipon Chattipakorn, Siripron C Chattipakorn
Increased plasma trimethylamine- N -oxide levels are associated with mild cognitive impairment in high cardiovascular risk elderly population. Food & function 13 (19) (2022)
Jidapa Jaroensaensuai, Saowakon Wongsasulak, Tipaporn Yoovidhya, Sakamon Devahastin, Wanilada Rungrassamee
Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk-Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets. Animals : an open access journal from MDPI 12 (18) (2022)
Pattarapon Phuhongsung, Min Zhang, Sakamon Devahastin, Arun S Mujumdar
Defects in 3D/4D food printing and their possible solutions: A comprehensive review. Comprehensive reviews in food science and food safety 21 (4) (2022)
Supanut Leelapunnawut, Luxsika Ngamwonglumlert, Sakamon Devahastin, Antonio Derossi, Rossella Caporizzi, Naphaporn Chiewchan
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture. Foods (Basel, Switzerland) 11 (24) (2022)
Supanut Leelapunnawut, Luxsika Ngamwonglumlert, Sakamon Devahastin, Antonio Derossi, Rossella Caporizzi, Naphaporn Chiewchan
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture. Foods (Basel, Switzerland) 11 (24) (2022)
Pheakdey Yun, Sakamon Devahastin, Naphaporn Chiewchan
Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review. Comprehensive reviews in food science and food safety 20 (2) (2021)
Alwani Hamad, Sarisa Suriyarak, Sakamon Devahastin, Chaleeda Borompichaichartkul
A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan. Journal of food science 85 (11) (2020)
Chang He, Min Zhang, Sakamon Devahastin
Investigation on Spontaneous Shape Change of 4D Printed Starch-Based Purees from Purple Sweet Potatoes As Induced by Microwave Dehydration. ACS applied materials & interfaces 12 (34) (2020)
Luxsika Ngamwonglumlert, Sakamon Devahastin, Naphaporn Chiewchan, Vijaya Raghavan
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review. Comprehensive reviews in food science and food safety 19 (4) (2020)
Supakarn Sangkret, Patsaporn Pongmalai, Sakamon Devahastin, Naphaporn Chiewchan
Enhanced production of sulforaphane by exogenous glucoraphanin hydrolysis catalyzed by myrosinase extracted from Chinese flowering cabbage (Brassica rapa var. parachinensis). Scientific reports 9 (1) (2019)
Nathamol Chindapan, Supatcha Soydok, Sakamon Devahastin
Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting. Journal of food science 84 (2) (2019)
Apimook Kunchitwaranont, Naphaporn Chiewchan, Sakamon Devahastin
Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk. Journal of food science 84 (12) (2019)
Sirada Sungsinchai, Chalida Niamnuy, Pattra Wattanapan, Manop Charoenchaitrakool, Sakamon Devahastin
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review. Comprehensive reviews in food science and food safety 18 (6) (2019)
Wittawat Jiranuntakul, Nutcha Nakwiang, Pieter Berends, Tunyawat Kasemsuwan, Thunyarat Saetung, Sakamon Devahastin
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing. Journal of food science 83 (9) (2018)
Donnapa Khukutapan, Naphaporn Chiewchan, Sakamon Devahastin
Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves. Journal of food science 83 (6) (2018)
Luxsika Ngamwonglumlert, Sakamon Devahastin, Naphaporn Chiewchan
Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods. Critical reviews in food science and nutrition 57 (15) (2018)

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Publication Activity (10 Years)

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Sakamon Devahastin