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Sopark Sonwai

Observed names: S. Sonwai, Sopark SONWAI
ORCID: 0000-0002-5755-1730
Observed ORCID: 0000-0002-5755-1730
OpenAlex ID: A5091701087
Structure and rheology of oleogels made from rice bran wax and rice bran oil
2018 · Khakhanang Wijarnprecha, Kornkanok Aryusuk, et al. · Food Research International · 161
Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent
2012 · Sopark Sonwai, Phimnipha Kaphueakngam, et al. · Journal of Food Science and Technology · 106
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The effect of shear on the crystallization of cocoa butter
2006 · S. Sonwai, M. R. Mackley · Journal of the American Oil Chemists Society · 94
Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers
2019 · Khakhanang Wijarnprecha, Auke de Vries, et al. · LWT · 89
Controlling fat bloom formation in chocolate – Impact of milk fat on microstructure and fat phase crystallisation
2009 · Sopark Sonwai, Dérick Rousseau · Food Chemistry · 78
Oleogelation of emulsified oil delays in vitro intestinal lipid digestion
2018 · Qing Guo, Khakhanang Wijarnprecha, et al. · Food Research International · 62
Crystallization kinetics of cocoa butter in the presence of sorbitan esters
2016 · Sopark Sonwai, Pawitchaya Podchong, et al. · Food Chemistry · 48
Structure evolution and bloom formation in tempered cocoa butter during long‐term storage
2006 · Sopark Sonwai, Dérick Rousseau · European Journal of Lipid Science and Technology · 47
Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture
2022 · Khakhanang Wijarnprecha, Philipp Fuhrmann, et al. · Food & Function · 41
Composition and crystallization behavior of solvent-fractionated palm stearin
2018 · Pawitchaya Podchong, Chin Ping Tan, et al. · International Journal of Food Properties · 39
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Production of cocoa butter equivalent from mango seed almond fat and palm oil mid-fraction.
2009 · Phimnipha Kaphueakngam, Adrian E. Flood, et al. · Asian Journal of Food and Agro-Industry · 38
Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage
2008 · Dérick Rousseau, Sopark Sonwai · Food Biophysics · 38
Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers
2019 · Khakhanang Wijarnprecha, Auke de Vries, et al. · LWT · 36
Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayana) and Rambutan Seed Fats
2012 · Sopark Sonwai, Punnee Ponprachanuvut · Journal of Oleo Science · 36
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Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation
2022 · Khakhanang Wijarnprecha, Christopher Gregson, et al. · Food & Function · 34
Production of trans‐free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend
2018 · Ruttiya Lakum, Sopark Sonwai · International Journal of Food Science & Technology · 30
Water-in-Oleogel Emulsions—From Structure Design to Functionality
2021 · Khakhanang Wijarnprecha, Auke de Vries, et al. · Frontiers in Sustainable Food Systems · 29
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Fat Crystal Growth and Microstructural Evolution in Industrial Milk Chocolate
2008 · Sopark Sonwai, Dérick Rousseau · Crystal Growth & Design · 29
Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone
2017 · Sopark Sonwai, Poonyawee Rungprasertphol, et al. · Journal of Oleo Science · 26
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Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties
2016 · Sopark Sonwai, Pawitchaya Podchong, et al. · Journal of the American Oil Chemists Society · 26
Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread
2024 · Narusorn Prakansamut, Kannikar Adulpadungsak, et al. · LWT · 24
Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin
2016 · Pimwalan Ornla-ied, Sopark Sonwai, et al. · Food Science and Biotechnology · 24
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Crystallisation of palm olein under the influence of sucrose esters
2019 · Janjira Tangsanthatkun, Sopark Sonwai · International Journal of Food Science & Technology · 21
Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction
2022 · Kannika Aumpai, Chin Ping Tan, et al. · Food Chemistry · 19
Studies of Fatty Acid Composition, Physicochemical and Thermal Properties, and Crystallization Behavior of Mango Kernel Fats from Various Thai Varieties
2014 · Sopark Sonwai, Punnee Ponprachanuvut · Journal of Oleo Science · 19
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Works count: 48
Citation count: 1,386
H-index: 22
I10-index: 36
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