Contacts
- Email : natthaporn.ch@kmitl.ac.th
- Office : AI-701
Research interests
- โปรตีนอาหาร
- วิทยาศาสตร์และเทคโนโลยีเนื้อสัตว์
- จุลชีววิทยาอาหาร
- เทคโนโลยีการหมักในอุตสาหกรรมอาหาร
Selected Publications
- Chotigavin, N., Kerr, W. L., Klaypradit, W. and Kerdpiboon, S. (2023). Novel sous-vide pressure technique affecting properties of local beef muscle. LWT - Food Science and Technology. 175. 114439.
- Chotigavin, N., Kerr, W. L., Klaypradit, W. and Kerdpiboon, S. (2022). Sous-vide meat properties as a function of physical and surface changes during processing. Asia-Pacific Journal of Science and Technology. 27(3). 1-27.
- Chotigavin, N., Yaiyen, S., Sriphochanart, W. and Kudan, S. (2021). Stimulation of beta-glucan production from Saccharomyces carlsbergensis RU01 by tannin. Asia-Pacific Journal of Science and Technology. 26(4). 1-26.
- Chotigavin, N., Sriphochanart, W., Yaiyen, S. and Kudan, S. (2021). Increasing the Production of β-Glucan from Saccharomyces carlsbergensis RU01 by Using Tannic Acid. Applied Biochemistry and Biotechnology. 193. 2591–2601.
- Chotigavin, N., Kerr, W. L., Klaypradit, W. and Kerdpiboon, S. (June 14th, 2021). Sous-vide meat properties as a function of physical and surface changes during processing. The 2021 National RGJ and RRI Conferences.
- Kerdpiboon, S., Chotigavin, N., Phamorn, W., Wathanasri, S. and Pongpaew, P. (2019). Development of meat noodles. Thai Science and Technology Journal. 27(1). 68-77.
- Chotigavin, N., Yaiyen, S., Kudan, S and Sriphochanart, W. (July 25-28th, 2017). Stimulation of beta-glucan production from Saccharomyces carlsbergensis RU01 by tannin. The 7th International Conference on Fermentation Technology for Value Added Agrocultural Products and The 12th Asian Biohydrogen & Biorefinery Symposium. Pullman Hotels and Resorts Khon Kaen Raja Orchid.
Research Profile