ดร.สวามินี นวลแขกุล

สาขาวิชาอุตสาหกรรมเกษตร
Contacts
  • Email: sawaminee.nu@kmitl.ac.th
  • Tel. 7263
Research interests
New Product Development, Healthy Products
Selected Publications
  • On-nom, N, Nualkaekul, S, Chalermchaiwat, P, Nitithamyoung, A, and Murtaza, M.A., (2016). Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice  flour. International Food Research Journal 23: 475-481.
  • A.R. Bhat, V.U. Irorere, T. Bartlett, D. Hill, G. Kedia, D. Charalampopoulos, S. Nualkaekul, I. Radecka. (2015). Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acid. International Journal of Food Microbiology, 196: 24-31
  • On-nom, N, Nualkaekul, S, Sinchaipanit, P, Murtaza, M.A. and Chalermchaiwat, P, (2015). Effect of  Packaging Films on the Quality and Storage Stability of Cheese Shake Biscuits made from  Germinated Hom Nin Brown Rice Flour with Sugar Reduced Pineapple Paste Filling. UbonRatchathani University Sci. J., 17: 89-94.
  • Nualkaekul S., Cook M.T., Khutoryanskiy V.V., Charalampopoulos D. 2013. Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53(1): 304-311.
  • Nualkaekul S., Lenton D., Cook M.T., Khutoryanskiy V.V., Charalampopoulos D. 2012 Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohydrate Polymers, 90(3): 1281-1287.
  • Nualkaekul S., Deepika G., Charalampopoulos D. 2012. Survival of freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices. Food Research International, 48(2): 627-633.
  • Nualkaekul S., Salmeron I., Charalampopoulos D. 2011. Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices. Food Chemistry, 129(3): 1037-1044.
  • Nualkaekul S., Charalampopoulos D. 2011. Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146(2): 111-117.

Research Profile