Suwalee Fong-in

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 et al. · Journal of Food Engineering · 2017 · 83 citations

Food Chemistry, Food Physic, Glass Transition Temperature +6

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 et al. · Journal of Food Engineering · 2018 · 71 citations

Food Chemistry, Water Sorption, Glass Transition +5

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 · 2021 · 23 citations

Fruit Puree, Pulp Content, Mango Puree +3

Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods

Suwalee Fong-in, Paidaeng Khwanchai, Trakul Prommajak et al. · International Journal of Gastronomy and Food Science · 2023 · 21 citations

Food Chemistry, Nutrition, Food Bioactive Compound +5

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 et al. · Foods · 2021 · 19 citations · Full text