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Orawan Oupathumpanont

Observed names: O. Oupathumpanont, Oupathumpanont , Orawan, Oupathumpanont, Orawan, อรวัลภ์ อุปถัมภานนท์
ORCID: 0000-0002-5188-3910
Observed ORCID: 0000-0002-5188-3910
OpenAlex ID: A5085766630
Formulation and evaluation of texture nutritional and sensory properties of plant-based cheese alternatives
2025 · Orawan Oupathumpanont, Suchanart Thippayajan, et al. · Applied Food Research · 8
Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour
2021 · Orawan Oupathumpanont, Sopida Wisansakkul · Journal of Food and Nutrition Research · 6
Screening lactic acid bacteria for improving the Kanom-jeen process.
2009 · Orawan Oupathumpanont, Walairut Chantarapanont, et al. · Agriculture and Natural Resources · 6
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The nutritional quality improvement of dried gluten free pasta supplemented with Cladophora spp.
2021 · Patchareeporn Choobthaisong, Orawan Oupathumpanont · Emirates Journal of Food and Agriculture · 5
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Improving the Nutritional Value of Natural Cheese Analog Products Using Nam Dok Mai Mango
2024 · Suchanart Thippayajan, Orawan Oupathumpanont, et al. · Preventive Nutrition and Food Science · 2
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Improving the physical properties of fibers from banana leaf sheath using coating for handicraft
2021 · Sopida Wisansakkul, Orawan Oupathumpanont · Journal of Applied Science · 2
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Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice
2021 · Orawan Oupathumpanont, Sopida Wisansakkul · Journal of Food and Nutrition Research · 2
Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour
2019 · Weeraya Sreeitthiyawet, Orawan Oupathumpanont, et al. · 2
Development Production of Bioplastics from Jackfruit Seeds Starch
2016 · Sopida Wisansakkul, Orawan Oupathumpanont, et al. · Burapha Science Journal (วารสารวิทยาศาสตร์บูรพา ) · 2
Effects of Lactobacillus plantarum P1 on the physico-chemical properties of rice flour.
2008 · Orawan Oupathumpanont, Thongchai Suwonsichon, et al. · 2
Development of black garlic beads via spherification: Nutritional, microorganisms, and consumer evaluation
2025 · Orawan Oupathumpanont, Piangthan Chaisingkan, et al. · Applied Food Research · 1
Physicochemical properties of banana leaves at different growth stages: Effects of bleaching and natural dyeing with lac, butterfly pea, and turmeric
2025 · Sopida Wisansakkul, Orawan Oupathumpanont · South African Journal of Chemical Engineering · 1
Using Eri Silkworm Pupae as a Protein Substitute in Hard Tofu Product
2025 · N. Pannarat, O. Oupathumpanont, et al. · Journal of Insects as Food and Feed · 1
การคัดเลือกสูตรที่เหมาะสมสำหรับการพัฒนาผลิตภัณฑ์เจลลี่บุกรสแกงส้มกุ้ง
2024 · นันทัชพร ด้วงอินทร์, ชญานนท์ บัวจันทร์, et al. · Journal of Home Economics Technology and Innovation · 1
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Development of yogurt products from alternative protein
2024 · O. Oupathumpanont, S. Wisansakkul · Journal of Insects as Food and Feed · 1
Improvement the texture and prebiotic properties of steam bun quality using cultivated banana (Musa ABB cv. Kluai ‘Namwa’) flour
2022 · O. Oupathumpanont, S. Wisnakkul, et al. · Food Research · 1
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Product development of massaman flavored sangyod rice (Oryza sativa L.) spread
2021 · Suthatip Kongkan, Orawan Oupathumpanont · Journal of Applied Science · 1
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Development of a plant-based fish analog for future food applications using banana blossom and white bean flour
2026 · Sopit Pudjangngam, Orawan Oupathumpanont, et al. · Journal of Food Science and Technology
Effect of bagasse content on the physical properties of thermoplastic starch produced by twin-screw extrusion for forming woven products
2026 · Sopida Wisansakkul, Orawan Oupathumpanont, et al. · Next Materials
Development of a Quinoa-Fortified Kale Soup and Optimized Retort Sterilization Process for Elderly Nutrition
2026 · Jaturong Langkapin, Orawan Oupathumpanont, et al. · Natural and Life Sciences Communications
Utilizing Lotus through Knowledge Management for Creative Economic Development: A Case Study in Nakhon Nayok Province, Thailand
2025 · Wisansakkul, Sopida, Oupathumpanont, Orawan, et al. · Journal of Multidisciplinary in Social Sciences
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Development of innovative cricket cheese alternatives as a sustainable food production approach
2025 · Orawan Oupathumpanont, Piangthan Chaisingkan, et al. · Food Chemistry Advances
Conditioning banana sheath fibers using paraffin and micro wax to form creative products
2025 · Sopida Wisansakkul, Orawan Oupathumpanont · Case Studies in Chemical and Environmental Engineering
Increasing the value of jackfruit cobs as agricultural waste materials for syrup production by enzymatic hydrolysis using pectinase and cellulose
2024 · Kulthida Longern, Sopida Wisansakkul, et al. · Journal of Applied Research on Science and Technology (JARST)
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Evaluation of final quality of germinated brown rice following steaming and hot-air drying at different temperatures
2023 · Jaturong Langkapin, Sunan Parnsakhorn, et al. · Agriculture and Natural Resources
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Works count: 31
Citation count: 47
H-index: 4
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