ผศ.ดร.นภัสรพี เหลืองสกุล

สาขาวิชาอุตสาหกรรมเกษตร
Contacts
  • Email: naphatrapi.lu@kmitl.ac.th
  • Tel. 7311
Research interests

Bakery science and products, Sourdough technology, Science of Chinese steamed bun, Cereal science and products, Rice products, Extruded products and noodlles The properties of flour and starch and their utilization, Healthy products and Low glycemic index products

Selected Publications
  • Ritudomphol, O and Luangsakul, N. 2019. Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index. Journal of Food Science. 84(1): 101-110. (SJR 2017: Q1)
  • Luangsakul, N. and Ritudomphol, O. 2018. Effect of oil addition on in vitro starch digestibility and physicochemical properties of instant rice. International Journal of Agricultural Technology. 14(7): 1399-1412.
  • Kunyanee, K. and Luangsakul, N. 2018. The utilization of ultrasound and chilling  treatment to reduce GI in Thai glutinous rice (RD6). International Journal of Agricultural Technology. 14(7): 1365-1378.
  • Wongsrisiri, S and Luangsakul, N. 2017. Effect of setting agent on quality of  tubed-package on sesame tofu. Journal of Agricultural Technology.  13(7.1): 1517-1526.
  • Luangsakul, N., Supasom, B. and Yaiyen, S. 2016. Impact of the Enzymatic Modification of Rice Flours on In Vitro Digestibilty and Molecular Properties. Journal of Agricultural Technology.  12(7.2): 2141-2154.
Books & Other
  • ดร. นภัสรพี เหลืองสกุล และ ดร. สวามินี นวลแขกุล. 2559. Cooking Bible: Bakery. บริษัท อมรินทร์พริ้นติ้งแอนด์พับลิชชิ่ง จำกัด (มหาชน).
  • Keeratipibul S. and Luangsakul N. 2012. Chinese steamed buns. In Handbook of Plant-Based Fermented Food and Beverage Technology, 2ed, edited by Y. H. Hui; E. Özgül Evranuz, CRC press, NY
Awards
Young Investigator’s Award, the excellent paper of Characteristics of two cultivars of Thai glutinous rice and their application to the rice crackers (arare) in the 2nd International Symposium on Rice and Disease Prevention, 26th-27th October, 2008. Wakayama, Japan.

Research Profile