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Suwalee Fong-in

Observed names: Fong-In Suwalee, Fong-In, Suwalee, Fong-in, S., S Fong-in, S. Fong-in, Suwalee Fong-In, Suwalee Fongin
ORCID: 0000-0001-7942-9093
Observed ORCID: 0000-0001-7942-9093
OpenAlex ID: A5057989587
Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits
2017 · Suwalee Fongin, Kiyoshi Kawai, et al. · Journal of Food Engineering · 92
Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder
2018 · Suwalee Fongin, Alex Eduardo Alvino Granados, et al. · Journal of Food Engineering · 80
Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid
2021 · Phatthranit Klinmalai, Suwalee Fong-in, et al. · Foods · 28
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Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods
2023 · Suwalee Fong-in, Paidaeng Khwanchai, et al. · International Journal of Gastronomy and Food Science · 26
Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree
2021 · Yukino Yamamoto, Suwalee Fong-in, et al. · Journal of Food Engineering · 25
Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties
2019 · Alex Eduardo Alvino Granados, Suwalee Fongin, et al. · Food Biophysics · 18
Effect of Substitution of Wheat Flour with Nile Tilapia Bone Powder on The Quality Characteristics of Cashew Nut Cookies
2020 · Suwalee Fong-in, Pattarapan Phosri, et al. · Chiang Mai University Journal of Natural Sciences · 16
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Ultrasound-assisted osmotic dehydration of litchi: effect of pretreatment on mass transfer and quality attributes during frozen storage
2021 · Suwalee Fong-in, Hataitip Nimitkeatkai, et al. · Journal of Food Measurement & Characterization · 15
Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors
2024 · Phonkrit Maniwara, Ratchanon Meesombat, et al. · Journal of Food Engineering · 10
Characterization of Bacterial Cellulose (Nata de coco) from Lychee
2020 · H Nimitkeatkai, S Fong-in, et al. · IOP Conference Series Earth and Environmental Science · 9
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Development of pectin from durian rind for application as functional ingredient and cryoprotective agent in frozen foods
2025 · Wattinee Katekhong, Utoomporn Surayot, et al. · Food Chemistry Advances · 8
Valorization of Mango Peel: Physicochemical Properties, Bioactive Compounds, Antioxidant Activity, and Glass Transition Temperature of Freeze-Dried Mango Powder
2025 · Suwalee Fong-in, Paidaeng Khwanchai, et al. · Waste and Biomass Valorization · 8
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-thaw cycles
2025 · Warinporn Klunklin, Suwalee Fong-in, et al. · LWT · 7
Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker
2024 · Paideang Khwanchai, Fong-In Suwalee, et al. · Food Science and Preservation · 6
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Improving freeze-dried Cleistocalyx nervosum powder: Influence of maltodextrin addition on physical properties, microstructure, bioactive compounds, and antioxidant activity
2026 · Suwalee Fong-in, Paidaeng Khwanchai, et al. · Applied Food Research · 2
Effect of thermal treatment on the degradation of anthocyanins extracted from Riceberry rice flour (Oryza sativa L.): a kinetic study and thermodynamic properties
2025 · Suwalee Fong-in, Trakul Prommajak, et al. · Journal of Food Science and Technology · 2
Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink
2024 · Trakul Prommajak, Kamonlak Chailangka, et al. · Food Science and Preservation · 2
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Extraction and enzymatic modification of dietary fibre from purple aubergine
2023 · Suwalee Fong-in, Kamonlak Wicharaew, et al. · Czech Journal of Food Sciences · 2
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Storage stability of crispy pork rind and rancidity prediction by near infrared spectroscopy and PLSR models
2025 · Phonkrit Maniwara, Ratchanon Meesombat, et al. · Food Chemistry Advances · 1
Quality of cooked glutinous rice by using electric rice cooker: soaking conditions with different rice-to-water ratios on physicochemical and sensory characteristics
2025 · S. Fong-in, N. Phandaeng, et al. · Food Research
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Optimization of vacuum evaporation processing parameters for concentration of jambolan plum (Syzygium cumini) juice using response surface methodology
2025 · Paidaeng Khwanchai, Suwalee Fong-in, et al. · International Journal of Applied Science and Engineering
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การใช้แป้งกล้วยน้ำว้าทดแทนแป้งมันสำปะหลังในเส้นลอดช่องสิงคโปร์
2023 · Khwanchai, Paidaeng, Fong-In, Suwalee · Recent Science and Technology
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การประเมินคุณลักษณะการแทรกผ่านความร้อนและคุณภาพของผลิตภัณฑ์เนื้อตุ๋นในบรรจุภัณฑ์รีทอร์ทเพาช์ที่ผ่านกระบวนการฆ่าเชื้อด้วยความร้อน
2023 · Khwanchai, Paidaeng, Phandaeng, Noppakao, et al. · Health Science Science and Technology Reviews
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Optimization of Concentrated Jambulan (Syzygium cumin) Juice Production Process by Vacuum Evaporation Using Response Surface Methodology
2022 · Paidaeng Khwanchai, Suwalee Fong-In · The Journal of King Mongkut s University of Technology North Bangkok
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Quality properties of northern Thai beef sausage (sai-ua-nuea) with different additional levels of selected herbs
2022 · Khwanchai, P., Fong-in, S., et al. · International Journal of Agricultural Technology
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Works count: 28
Citation count: 357
H-index: 9
I10-index: 9
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