Luxsika Ngamwonglumlert
Dr.
EDUCATION
- (2014–2020) D.Eng. King Mongkut’s University of Technology Thonburi Major: Food Engineering
- (2012–2014)M.Eng. King Mongkut’s University of Technology Thonburi
Major: Food Engineering - (2006–2010) B.Sc. King Mongkut’s University of Technology Thonburi
Major: Food Science and Technology
AWARDS
- RGJ Ph.D. Best Research Award Thailand Research Fund (2018)
- Winner, Three-Minute Thesis Competition, KMUTT (2017)
- Best Presentation Award, The 9th TSAE International Conference, Bangkok, Thailand (2016)
- Best Manuscript Award, The 9th TSAE International Conference, Bangkok, Thailand (2016)PUBLICATIONS
International Journals
- Werasakulchai, A., Ngamwonglumlert, L., Chiewchan, N., Yoovidhya, T. and Devahastin, S., 2025, “Pumpkin-based carotenoids complexed with dairy and plant proteins: Stability of complexes and characteristics of their spray-dried powders”, Future Foods, DOI: 10.1016/j.fufo.2025.100629.
- Ngamwonglumlert, L., Devahastin, S. 2023. Brazilein as an alternative pigment: Isolation, characterization, stability enhancement and food applications. Food Chemistry, 398, 133898.
- Leelapunnawut, S., Ngamwonglumlert, L., Devahastin, S., Derossi, A., Caporizzi, R., Chiewchan, N. 2022. Effects of texture modifiers on physicochemical properties of 3Dprinted
meat mimics from pea protein isolate-alginate gel mixture. Foods, 11, 3947. - Ma, K., Ngamwonglumlert, L., Devahastin, S., Chindapan, N., Chiewchan, N. 2022. Feasibility study of the use of superheated steam spray drying to produce selected food
powders. Drying Technology, 40, 2445–2455. - Ngamwonglumlert, L., Devahastin, S., Chiewchan, N., Raghavan, G.S.V. 2020. Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under
different pH and heating conditions. Scientific Reports, 10, 12386. - Ngamwonglumlert, L., Devahastin, S., Chiewchan, N., Raghavan, G.S.V. 2020. Plant carotenoids evolution during cultivation, post-harvest storage and food processing: A review.
Comprehensive Reviews in Food Science and Food Safety, 19, 1561–1604. - Wilawan, N., Ngamwonglumlert, L., Devahastin, S., Chiewchan, N. 2019. Changes in enzyme activities and amino acids and their relations with phenolic compounds contents in okra
treated by LED lights of different colors. Food and Bioprocess Technology, 12, 1945–1954. - Ngamwonglumlert, L., Devahastin, S., Chiewchan, N. 2017. Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and
extraction methods. Critical Reviews in Food Science and Nutrition, 57, 3243–3259. - Ngamwonglumlert, L., Devahastin, S., Chiewchan, N. 2017. Molecular structure, stability and cytotoxicity of natural green colorants produced from Centella asiatica L. leaves treated by
steaming and metal complexations. Food Chemistry, 232, 387–394. - Ngamwonglumlert, L., Devahastin, S., Chiewchan, N. 2016. Effects of pretreatment and drying methods on molecular structure, functional properties and thermal stability of fibre
powder exhibiting colour from Centella asiatica L. International Journal of Food Science and
Technology, 51, 753–764.
International Conference Presentations and Proceedings
- Ngamwonglumlert, L., Devahastin, S., Chiewchan, N. 2017. Color and storage stabilities of natural colorant produced from sappan wood. Proceedings of the 10th TSAE International
Conference, September 7–9, Bangkok, Thailand, 43–47. - Ngamwonglumlert, L., Devahastin, S., Chiewchan, N. 2016. Color and pH stability of natural green colorant produced from Centella asiatica L. leaves: Effects of pretreatment methods.
Proceedings of the 9th TSAE International Conference, September 8–10, Bangkok, Thailand,
189–193. - Ngamwonglumlert, L., Devahastin, S. and Chiewchan, N. 2014. Production of natural color powder from Centella asiatica L. leaves: Effects of pretreatment and drying methods.
Proceedings of the 19th International Drying Symposium, August 24–27, Lyon, France.
Book Chapters
- Ngamwonglumlert, L., Devahastin, S. 2019. Carotenoids (pp. 40–52). In L. Melton, F. Shahidi, P. Varelis (Eds.) Encyclopedia of Food Chemistry, Elsevier, Amsterdam.
- Ngamwonglumlert, L., Devahastin, S. 2018. Microstructure and its relationship with quality and storage stability of dried foods (pp. 139-159). In S. Devahastin (Ed.) Food Microstructure
and Its Relationship with Quality and Stability, Woodhead Publishing, Cambridge.
Citations = 367; h-index = 7 (Scopus® data as of Mar 05, 2024)