Suwalee Fong-in - Concepedia

Author

Suwalee Fong-in

University of Phayao ORCID

Also Known As

Fong-In Suwalee, S Fong-in, S. Fong-in, Suwalee Fong-in, Suwalee Fongin

Publications

277

Citations

H-Index

Concepts

All Affiliations

University of Phayao Hiroshima University Chiang Mai University Kasetsart University

About

Suwalee Fong-in is an author at University of Phayao specializing in food chemistry, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	181
2	Engineering	2	2	30
3	Biomedical Engineering	1	1	13
4	Chemistry	1	1	17
5	Materials Science	1	1	17

Suwalee Fong-in

Publications

261

Citations

H-Index

Page 1

	Year	Citations
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 Suwalee Fong-in, Kiyoshi Kawai, Nathdanai Harnkarnsujarit, Journal of Food Engineering Food ChemistryFood PhysicGlass Transition TemperatureDried FruitsFreeze-dried Mango Pulp	2017	83
Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder Suwalee Fong-in, Alex Eduardo Alvino Granados, Nathdanai Harnkarnsujarit, Journal of Food Engineering Food ChemistryWater SorptionGlass TransitionFood EngineeringFood Processing	2018	71
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 Yukino Yamamoto, Suwalee Fong-in, Kiyoshi Kawai Journal of Food Engineering Fruit PureePulp ContentMango PureeRipeningPost-harvest Physiology	2021	23
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods Suwalee Fong-in, Paidaeng Khwanchai, Trakul Prommajak, International Journal of Gastronomy and Food Science Food ChemistryNutritionFood Bioactive CompoundAntioxidant ActivityDifferent Cooking Methods	2023	21
Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid Phatthranit Klinmalai, Suwalee Fong-in, Suphat Phongthai, Foods	2021	19
Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties Alex Eduardo Alvino Granados, Suwalee Fong-in, Yoshio Hagura, Food Biophysics Materials ScienceGlass-ceramicCaking PropertiesEngineeringGlass Transition	2019	17
Effect of Substitution of Wheat Flour with Nile Tilapia Bone Powder on The Quality Characteristics of Cashew Nut Cookies Suwalee Fong-in, Pattarapan Phosri, Suttikarn Suttiprapa, Chiang Mai University Journal of Natural Sciences Food ChemistryNutritionQuality CharacteristicsNtbp Substitution LevelBody Composition	2020	14
Ultrasound-assisted osmotic dehydration of litchi: effect of pretreatment on mass transfer and quality attributes during frozen storage Suwalee Fong-in, Hataitip Nimitkeatkai, Trakul Prommajak, Journal of Food Measurement & Characterization Ultrasound-assisted Osmotic DehydrationEngineeringDesiccationFood PreservationMass Transfer	2021	13

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