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W

Witoon Prinyawiwatkul

louisiana state university

53H指数
339论文数
1.0W被引数
收录论文 119
发表时间
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Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate高压处理对豌豆蛋白分离物理化及乳化特性的影响
errFoods
IF5.1
err2026-09-14
err0
errOAAI
errNapassorn Salamun; Suteera Vatthanakul; Bootsrapa Leelawat; Witoon Prinyawiwatkul
err分享
err收藏
Wolffia protein extract as a potential natural umami enhancer for salt reduction: consumer perception in a plant-based soup modelWolffia蛋白提取物作为潜在天然鲜味增强剂用于减盐：在植物基汤品模型中的消费者感知
errINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
IF3.1
err2026-07-16
err0
errOAAI
errLyket Chuon; Witoon Prinyawiwatkul; Peerapong Wongthahan
err分享
err收藏
Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models绿豆蛋白水解物的消费者接受阈值：以无糖和加糖的冲泡茶为测试模型
errFoods
IF5.1
err2026-05-27
err0
errOAAI
errKanokwan Promjeen; Niramon Utama-ang; Witoon Prinyawiwatkul
err分享
err收藏
Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping MethodsKCl基混合盐（KCl/NaCl/L-精氨酸）的咸味和苦味感知通过R指数和部分投影映射方法评估
errFoods
IF5.1
err2026-05-06
err0
errOAAI
errBusarawan Chaiya; Pitchayapat Chonpracha; Pamarin Waimaleongora-ek; Sujinda Sriwattana; Witoon Prinyawiwatkul
err分享
err收藏
Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses稻米糠油起酥油替代对植物基马苏里拉奶酪的理化及功能特性的影响
errFoods
IF5.1
err2026-04-21
err0
errOAAI
errSuteera Vatthanakul; Prapasri Theprugsa; Natchaya Jewsuwan; Witoon Prinyawiwatkul
err分享
err收藏
Effects of sucrose, salt and citric acid mixture in Jasmine rice bran protein hydrolysate on volatile compounds and application in an orange beverage茉莉稻米麸蛋白水解物中蔗糖、盐和柠檬酸混合物对挥发性化合物的影响及其在橙汁中的应用
errFuture Foods
IF8.2
err2026-04-08
err0
errOAAI
errKanrawee Hunsakul; Thunnop Laokuldilok; Witoon Prinyawiwatkul; Peeraporn Pakakaew; Wilatsana Posri; Niramon Utama-ang
err分享
err收藏
Impact of Green Extraction Methods for Algae and Aquatic Plants on Amino Acid Composition and Taste Detection Using Electronic Tongue Analysis绿色提取方法对藻类和浮游植物氨基酸组成及电子舌分析感官品质的影响
errFoods
IF5.1
err2026-03-04
err0
errOAAI
errLyket Chuon; Witoon Prinyawiwatkul; Amporn Sae-Eaw; Peerapong Wongthahan
err分享
err收藏
Physicochemical Characterization of Commercial Unfermented and Koji-Fermented Brown Rice Flours and Their Use in Gluten-Free Cookies商业未发酵和曲霉发酵糙米粉的物理化学表征及其在无麸质曲奇中的应用
errJOURNAL OF CULINARY SCIENCE & TECHNOLOGY
IF1
err2026-02-01
err0
PREAI
errPowers, Jessica; Murillo Miguez, Silvia Jessenia; Prinyawiwatkul, Witoon; Xu, Zhimin; King, Joan M.
err分享
err收藏
Influence of Visual Color Cues on Saltiness Expectation, Sensory Liking, and Emotions: A Soy Sauce Model Study视觉颜色线索对咸味预期、感官喜好和情绪的影响：一项酱油模型研究
errFoods
IF5.1
err2026-01-03
err0
errOAAI
errPeerapong Wongthahan; Amporn Sae-Eaw; Witoon Prinyawiwatkul
err分享
err收藏
Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures利用渗透脱水结合不同包装和储存温度对中等水分龙眼货架期进行预测
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
err分享
err收藏
Effects of Cantaloupe (Cucumis melo) Melon Seed Flour on Physicochemical Characteristics and Consumer Acceptance of Gluten-Free Cookies木瓜 (Cucumis melo) 种子粉对无麸质曲奇饼的物理化学特性和消费者接受度的影响
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
err分享
err收藏
Development of Gluten-Free Bread With High-Protein Rice Flour and Effects of Alpha-Amylase Enzyme on Bread Properties以高蛋白米粉制作无麸质面包及其α-淀粉酶对面包性质的影响
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-12-01
err0
PREAI
errFreire, Brandon; Prinyawiwatkul, Witoon; Negrete, Andrea Muela; Golub, Elizabeth; King, Joan M.
err分享
err收藏
High-Fiber Belgian Waffles: Quality Characteristics and Consumer Acceptance, Product-Elicited Emotions, and Purchase Intent Evaluated by Millennial Consumers高纤维比利时华夫饼：质量特性与消费者接受度、产品引发的情感及购买意向，由千禧一代消费者评估
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
err分享
err收藏
Analysis of Bound Form Terpenes in Different Agricultural Byproducts不同农业副产物中束缚态类异戊二烯的分析
errMolecules 2025, Vol. 30, Page 4077
IF0
err2025-10-14
err0
errOAAI
errDuyen Bui; Achyut Adhikari; Witoon Prinyawiwatkul; Zhimin Xu
err分享
err收藏
A Systematic Review of Evidence-Based Health Benefits of Oroxylum indicum and Its Functional Food Potential基于证据的健康益处系统综述：Oroxylum indicum及其功能性食品潜力
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
err分享
err收藏
Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding异麦芽糖和伽马射线辐照芋头粉对布丁特定物理化学性质及消费者接受度的影响
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
err分享
err收藏
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.
err分享
err收藏
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
err分享
err收藏
High-protein rice flour in the development of gluten-free pasta高蛋白大米粉在无麸质意大利面开发中的应用
errJOURNAL OF FOOD SCIENCE
IF3.4
err2023-03-14
err1
PREAI
errMarana, Ana I. Serrano; Morris, Anita; Prinyawiwatkul, Witoon; Xu, Zhimin; King, Joan M.
err分享
err收藏
Effects of other people's facial emotional expression on consumers' perceptions of chocolate chip cookies containing cricket protein他人面部情绪表达对消费者对含蟋蟀蛋白巧克力曲奇感知的影响
errJOURNAL OF FOOD SCIENCE
IF3.4
err2023-01-19
err5
errOAAI
errGao, Yupeng; Chonpracha, Pitchayapat; Li, Bin; Prinyawiwatkul, Witoon
err分享
err收藏

研究方向

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合作学者
合作期刊
罗
罗永康 (Yongkang Luo)
H 指数: 67 · 论文数: 383
王飞 封面图
王飞 (Fei Wang)
H 指数: 65 · 论文数: 515
朱
朱蓓薇 (Beiwei Zhu)
H 指数: 60 · 论文数: 573
Y
Yen‐Con Hung
H 指数: 54 · 论文数: 208
P
Peter J. Bechtel
H 指数: 51 · 论文数: 284
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