Author

Sukanya Thuengtung

Observed name: SUKANYA, Thuengtung

Institutions: Burapha University, University of the Thai Chamber of Commerce, Chiang Mai University

Observed institutions: Burapha University, University of the Thai Chamber of Commerce, Chiba University, Mae Fah Luang University, Chiang Mai University

ORCID: 0000-0002-4686-8695

Observed ORCID: 0000-0002-4686-8695

OpenAlex ID: A5080878431

Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review

2021 · Sunantha Ketnawa, Florencio Collado Reginio Jr., et al. · Critical Reviews in Food Science and Nutrition · 170

Impact of food structure and cell matrix on digestibility of plant-based food

2018 · Yukiharu Ogawa, Natthawuddhi Donlao, et al. · Current Opinion in Food Science · 79

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

2020 · Sukanya Thuengtung, Yukiharu Ogawa · Food Science & Nutrition · 51

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In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice

2017 · Sukanya Thuengtung, Chutamat Niwat, et al. · Food Bioscience · 44

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

2019 · Sukanya Thuengtung, Yoshitaka Matsushita, et al. · Journal of Food Process Engineering · 36

Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice

2023 · Sukanya Thuengtung, Sunantha Ketnawa, et al. · Food Hydrocolloids for Health · 16

Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties

2021 · Sukanya Thuengtung, Sunantha Ketnawa, et al. · Journal of Future Foods · 6

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Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure

2022 · Chuang Zhang, Sunantha Ketnawa, et al. · Foods · 5

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Effect of warm water soaking for raw rough rice on in vitro starch digestibility of cooked rice

2025 · Sukanya Thuengtung, Yichen Ding, et al. · Journal of the Science of Food and Agriculture · 4

Valorization of mantis shrimp by-product through integrated extraction-encapsulation approach for astaxanthin production

2025 · Niramol Punbusayakul, Sasicha Panpranot, et al. · LWT · 3

Influence of harvest maturity and storage condition on changes on volatile compounds of ‘Phulae’ pineapple fruit

2019 · Pisoot Yoyponsan, Sukanya Thuengtung, et al. · Journal of Food Science and Agricultural Technology (JFAT) · 2

Morphological structure, starch fractions and starch digestibility of three pigmented rice cultivars cooked by microwave cooking

2018 · Sukanya Thuengtung, Yukiharu Ogawa · Journal of Food Science and Agricultural Technology (JFAT) · 2

Germinated Brown Rice

2023 · Sukanya Thuengtung · Springer eBooks · 1

Packaging of Cereals and Dry Snacks: Technologies and Recent Innovations

2026 · Muanmai Apintanapong, Sukanya Thuengtung, et al. · Elsevier eBooks

Packaging of Fruit Juices: Technologies and Recent Innovations

2026 · Sukanya Thuengtung, Muanmai Apintanapong, et al. · Elsevier eBooks

Digestive Property of Plant-Based Japanese Foods

2022 · Yukiharu Ogawa, Sukanya Thuengtung, et al. · ACS symposium series

Effect of cooking methods on change of pigmented rice attributes before and during simulated in vitro digestion

2019 · SUKANYA, Thuengtung · Institutional Repositories DataBase (IRDB)

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Changes in starch hydrolysis and antioxidant potential of cooked pigmented rice during simulated gastrointestinal in vitro digestion process

2017 · Sukanya Thuengtung, Chutamat Niwat, et al.

Works count: 19

Citation count: 423

H-index: 6

I10-index: 6