Tipaporn Yoovidhya

Tipaporn Yoovidhya

Associate Professor

Education

  • B.Sc. (Marine Science), Chulalongkorn University (1975)
  • M.App.Sc. (Food Technology), University of New South Wales (1980)
  • Ph.D. (Food Biochemistry), National Institute of Applied Science Toulouse, France (1986)

Research Interests

Thermal processing of packaged foods, Processing of fruit and vegetable; Acidified foods; Heat penetration evaluation and process establishment; Food color measurement

Selected Awards and Accolades

  • Establishment of US-FDA approved Better Process Control School in Thailand (2004)

Selected Professional Services and Memberships:

  • Member, Organizing Committee, FoSTAT- Nestle Quiz Bowl, Bangkok, Thailand (2016)
  • Chairman, Organizing Committee, FoSTAT- Nestle Quiz Bowl, Bangkok, Thailand (2006-2015)
  • Executive committee, Food Science and Technology Association of Thailand (FoSTAT) (1994-present)
  • Secretariat, Food Science and Technology Association of Thailand (2000-2002)
  • Professional Member, Food Science and Technology Association of Thailand (1989-present)

Selected Publications

Refereed international papers
  • Bawornruttanaboonya, K., Chindapan, N., Yoovidhya, T., and Devahastin, S., 2015, “Mathematical modeling of transport phenomena and quality changes of fish sauce undergoing electrodialysis desalination”, Journal of Food Engineering, 159, 76-85.
  • Ackarabanpojoue, Y., Chindapan, N., Yoovidhya, T., and Devahastin, S., 2015, “Electrodialytic Removal of Nitrate from Pineapple Juice: Effect on Selected Physicochemical Properties, Amino Acids and Aroma Components of the Juice,” Journal of Food Science, 80, E 998-E1004.
  • Laelorspoen, N., Wongsasulak, S., Yoovidhya, T., and Devahastin, S., 2014, “Microencapsulation of Lactobacillus acidophilus in Zein-Alginate Core-Shell Microcapsules via Electrospraying”, Journal of Functional Foods, 7, 342-349.
  • Kiatyongchai, T., Wongsasulak, S., Yoovidhya, T., 2014, “Coaxial Electrospinning and Release Characteristics of Cellulose Acetate–Gelatin Blend Encapsulating a Model Drug”, Journal of Applied Polymer Science, 131 (8), 40167- 40175.
  • Wongsasulak, S., Sunantha, P., Yoovidhya, T., 2014, ” Effect of entrapped a-tocopherol on mucoadhesivity and evaluation of the release, degradation, and swelling characteristics of zein–chitosan composite electrospun fibers”, Journal of Food Engineering, 120, 110-117.
  • Wongsasulak, S., Puttipaiboon, N., Yoovidhya, T., 2013, “Fabrication, Gastro-Mucoadhesivity, Swelling and Degradation of Zein-Chitosan Composite Ultrafine Fibers”, Journal of Food science, 78, N926-N935.
  • Sakuldao, S., Yoovidhya, T. and Wongsasulak, S., 2011, “Coaxial electrospinning and sustrained release properties of gelatin-cellulose acetate core-shell ultrafine fibres”, ScienceAsia, 37: 335–343.
  • Pittarate, C., Yoovidhya, T., Srichumpuang, W., Intasanta, N. and Wongsasulak, S., 2011, “Effects of poly(ethylene oxide) and ZnO nanoparticles on the morphology, tensile and thermal properties of cellulose acetate nanocomposite fibrous film”, Polymer Journal, 43: 978–986.
  • Pittarate, C., Yoovidhya, T., Srichumpuang, W., Intasanta, N. and Wongsasulak, S., 2011, “Effects of poly(ethylene oxide) and ZnO nanoparticles on the morphology, tensile and thermal properties of cellulose acetate nanocomposite fibrous film”, Polymer Journal, 43: 978–986.
  • Kanjanapongkul, K., Wongsasulak, S., and Yoovidhya, T., 2010, “Prediction of clogging time during electrospinning of zein solution: Scaling analysis and experimental verification”, Chemical Engineering Science, 65(18), 5271-5225.
  • Kanjanapongkul, K., Wongsasulak, S., and Yoovidhya, T., 2010, “Investigation and prevention of clogging during electrospinning of zein solution”, Journal of Applied Polymer Science, 118 (3), 1821-1829.
  • Wongsasulak, S., Tongsin, P., Intasanta, N., and Yoovidhya, T., 2010, “Effect of glycerol on solution properties governing morphology, glass transition temperature, and tensile properties of electrospun zein film”, Journal of Applied Polymer Science, 118 (2), 910-919.
  • Wongsasulak, S., Patapeejumruswong, M., Weiss, J., Supaphol, P. and Yoovidhya, T., 2010, “Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blends”, Journal of Food Engineering, 98 (3), 370-376.
  • Kanjanapongkul, K., Tia, S., Wongsa-Ngasri, P., and Yoovidhya,T., 2009, “Coagulation of protein in surimi wastewater using a continuous ohmic heater”, Journal of Food Engineering, 91(2),341-346.
  • Kanjanapongkul, K., Yoovidhya,T., Tia, S., and Wongsa-Ngasri, P., 2008, “Protein removal from fish mince washwater using ohmic heating”, Songklanakarin Journal of Science and technology, 30(3), 413-419.
  • Naruenartwongsakul, S., Chinnan, M.S., Bhumiratana, S., and Yoovidhya, T., 2008, “Effect of cellulose ethers on the microstructure of fried wheat flour-based batters”, LWT-Food Science and Technology, 41:109-118.
  • Wongsasulak S., Kit K.M., McClements D.J., Yoovidhya T., and Weiss, J., 2007, “The effect of solution properties on the morphology of ultrafine electrospun egg albumen PEO composite fibers”, Polymer, 48(2): 448-457.
  • Wongsasulak S., Yoovidhya T., Bhumiratana S. and Hongsprabhas P., 2007, “Physical properties of composite network of egg albumen and cassava starch formed by salt-induced gelation method”, Food Research International, 40(2):249-256.
  • Siriwattanayotin, S., Yoovidhya, T., Meepadung, T., and Ruenglertpanyakul, W., 2006, “Simulation of sterilization of canned liquid food using sucrose degradation as an indicator”, Journal of Food Engineering, 73:307-312.
  • Wongsasulak, S., Yoovidhya, T., Bhumiratana, S., Hongsprabhas, P., McClements, D.J., and Weiss, J., 2006, “Thermo mechanical properties of egg albumen cassava starch composite films containing sunflower oil droplets as influenced by moisture content”, Food Research International, 39 (3): 277-284.
  • Naruenartwongsakul, S., Chinnan, M.S., Bhumiratana, S. and Yoovidhya, T., 2004, “Influence of  methylcellulose on oil absorption of wheat flour batter coated cut potatoes”, Journal of Food Processing and  Preservation, 28 (3), 223-239.
  • Naruenartwongsakul, S., Chinnan, M.S., Bhumiratana, S. and Yoovidhya, T., 2004, “Pasting characteristics of wheat flour-based batters containing cellulose ethers”, Lebensmittel-Wissenschaft und-Technologie, 37, 489-495.
Refereed local papers
  • Chaumchaitrakun S., Yoovidhya T., and Tia S., 2008, “Development of Small Scale Pasteurizer for Production of Acidified Bamboo Shoot in rectangular Package”, KMUTT Research and Development Journal, Vol.31, No.2, April-June, 262-273 (in Thai).
  • Chansri, P., Siriwattanayotin, S., and Yoovidhya,T., 2003, “Simulation of Heat Transfer in Canned Sliced Pineapples in Syrup during Sterilization Process”, KMUTT Research and Development Journal,Vol.26, No.2, April-June, 219-231 (in Thai).

Contact Information

Tel.: +66 2 470 9241   Fax: +66 2 470 9240
E-mail: tipaporn.yoo@kmutt.ac.th