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Witoon Prinyawiwatkul

louisiana state university

53H-index
339Paper Count
1.0WCitation Count
Published Papers 119
Publication Date
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Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate
errFoods
IF5.1
err2026-09-14
err0
errOAAI
errNapassorn Salamun; Suteera Vatthanakul; Bootsrapa Leelawat; Witoon Prinyawiwatkul
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Wolffia protein extract as a potential natural umami enhancer for salt reduction: consumer perception in a plant-based soup model
errINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
IF3.1
err2026-07-16
err0
errOAAI
errLyket Chuon; Witoon Prinyawiwatkul; Peerapong Wongthahan
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Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models
errFoods
IF5.1
err2026-05-27
err0
errOAAI
errKanokwan Promjeen; Niramon Utama-ang; Witoon Prinyawiwatkul
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errSave
Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods
errFoods
IF5.1
err2026-05-06
err0
errOAAI
errBusarawan Chaiya; Pitchayapat Chonpracha; Pamarin Waimaleongora-ek; Sujinda Sriwattana; Witoon Prinyawiwatkul
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Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses
errFoods
IF5.1
err2026-04-21
err0
errOAAI
errSuteera Vatthanakul; Prapasri Theprugsa; Natchaya Jewsuwan; Witoon Prinyawiwatkul
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Effects of sucrose, salt and citric acid mixture in Jasmine rice bran protein hydrolysate on volatile compounds and application in an orange beverage
errFuture Foods
IF8.2
err2026-04-08
err0
errOAAI
errKanrawee Hunsakul; Thunnop Laokuldilok; Witoon Prinyawiwatkul; Peeraporn Pakakaew; Wilatsana Posri; Niramon Utama-ang
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Impact of Green Extraction Methods for Algae and Aquatic Plants on Amino Acid Composition and Taste Detection Using Electronic Tongue Analysis
errFoods
IF5.1
err2026-03-04
err0
errOAAI
errLyket Chuon; Witoon Prinyawiwatkul; Amporn Sae-Eaw; Peerapong Wongthahan
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errSave
Physicochemical Characterization of Commercial Unfermented and Koji-Fermented Brown Rice Flours and Their Use in Gluten-Free Cookies
errJOURNAL OF CULINARY SCIENCE & TECHNOLOGY
IF1
err2026-02-01
err0
PREAI
errPowers, Jessica; Murillo Miguez, Silvia Jessenia; Prinyawiwatkul, Witoon; Xu, Zhimin; King, Joan M.
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errSave
Influence of Visual Color Cues on Saltiness Expectation, Sensory Liking, and Emotions: A Soy Sauce Model Study
errFoods
IF5.1
err2026-01-03
err0
errOAAI
errPeerapong Wongthahan; Amporn Sae-Eaw; Witoon Prinyawiwatkul
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errSave
Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures
errFoods 2026, Vol. 15, Page 40
IF5.1
err2025-12-23
err0
errOAAI
errHong Phuc Vu Le; Napapan Chokumnoyporn; Jurmkwan Sangsuwan; Witoon Prinyawiwatkul; Sujinda Sriwattana
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errSave
Effects of Cantaloupe (Cucumis melo) Melon Seed Flour on Physicochemical Characteristics and Consumer Acceptance of Gluten-Free Cookies
errFoods 2025, Vol. 14, Page 4117
IF5.1
err2025-12-01
err0
errOAAI
errSagrario Medina; Roberto Cedillos; Silvia Murillo Miguez; Andrea Muela; Elio Villasmil; Jhunior Marcia; Witoon Prinyawiwatkul
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Development of Gluten-Free Bread With High-Protein Rice Flour and Effects of Alpha-Amylase Enzyme on Bread Properties
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-12-01
err0
PREAI
errFreire, Brandon; Prinyawiwatkul, Witoon; Negrete, Andrea Muela; Golub, Elizabeth; King, Joan M.
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High-Fiber Belgian Waffles: Quality Characteristics and Consumer Acceptance, Product-Elicited Emotions, and Purchase Intent Evaluated by Millennial Consumers
errFoods 2025, Vol. 14, Page 4064
IF5.1
err2025-11-27
err0
errOAAI
errAndrea Velasquez; Brandon Freire; Ryan Ardoin; Georgianna Tuuri; Evelyn Watts; Joan M. King; Yupeng Gao; Witoon Prinyawiwatkul
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Analysis of Bound Form Terpenes in Different Agricultural Byproducts
errMolecules 2025, Vol. 30, Page 4077
IF0
err2025-10-14
err0
errOAAI
errDuyen Bui; Achyut Adhikari; Witoon Prinyawiwatkul; Zhimin Xu
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errSave
A Systematic Review of Evidence-Based Health Benefits of Oroxylum indicum and Its Functional Food Potential
errFoods 2025, Vol. 14, Page 3465
IF0
err2025-10-10
err0
errOAAI
errHai Linh Nguyen; Amporn Sae-Eaw; Dinh Quyen Tran; Witoon Prinyawiwatkul; Yaowared Chulikhit
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errSave
Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding
errFoods 2025, Vol. 14, Page 3350
IF5.1
err2025-09-28
err0
errOAAI
errSuteera Vatthanakul; Napassorn Salamun; Tatcha Cheersomsuk; Pumnat Chuenchomrat; Philipda Suthipibul; Surasak Sajjabut; Witoon Prinyawiwatkul
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errSave
Use of rice flour to produce plant-based yogurt alternatives
errJOURNAL OF FOOD SCIENCE
IF3.4
err2024-10-03
err2
PREAI
errMorris, Anita; Boeneke, Charles; Prinyawiwatkul, Witoon; King, Joan M.
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Swollen-state preparation of chitosan lactate from moulted shrimp shells and its application for harvesting marine microalgae Nannochloropsis sp.
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2023-07-01
err5
PREAI
errTrung, Trang Si; Phuong, Pham Thi Dan; Minh, Nguyen Cong; Thuong, Nguyen Thi Nhu; Prinyawiwatkul, Witoon; Bao, Huynh Nguyen Duy; Van Hoa, Nguyen
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High-protein rice flour in the development of gluten-free pasta
errJOURNAL OF FOOD SCIENCE
IF3.4
err2023-03-14
err1
PREAI
errMarana, Ana I. Serrano; Morris, Anita; Prinyawiwatkul, Witoon; Xu, Zhimin; King, Joan M.
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errSave
Effects of other people's facial emotional expression on consumers' perceptions of chocolate chip cookies containing cricket protein
errJOURNAL OF FOOD SCIENCE
IF3.4
err2023-01-19
err5
errOAAI
errGao, Yupeng; Chonpracha, Pitchayapat; Li, Bin; Prinyawiwatkul, Witoon
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Research Directions

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Co-authors
Cooperation Journals
罗
罗永康 (Yongkang Luo)
H-index: 67 · Papers: 385
王飞 cover
王飞 (Fei Wang)
H-index: 65 · Papers: 516
朱
朱蓓薇 (Beiwei Zhu)
H-index: 60 · Papers: 573
Y
Yen‐Con Hung
H-index: 54 · Papers: 208
P
Peter J. Bechtel
H-index: 51 · Papers: 284
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