
รศ.ดร.สมหวัง เล็กจริง
Assoc. Prof. Dr.SOMWANG LEKJING
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Education
- 2010 ปร.ด. (เทคโนโลยีอาหาร) มหาวิทยาลัยสงขลานครินทร์, Thailand
Publication
- สมหวัง เล็กจริง. 2564. "การปรับปรุงคุณภาพของผลิตภัณฑ์ขนมปังแท่งปราศจากกลูเตนจากแป้งข้าวมีสี". วารสารแก่นเกษตร, 49 (suppl. 1) : 982-987
- Somwang Lekjing. 2021. "Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process". ARABIAN JOURNAL OF CHEMISTRY, 14 (10 Article Number: 103365) : 1-16
- Somwang Lekjing. 2021. "Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage". ITALIAN JOURNAL OF FOOD SCIENCE, 33 (2) : 129-141
- Somwang Lekjing. 2021. "Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine". FOOD SCIENCE AND TECHNOLOGY RESEARCH, 27 (4) : 551-557
- Somwang Lekjing. 2022. "Quality changes of HomChaiya rice beer during storage at two alternative temperatures". Journal of Bioscience and Bioengineering, 133 (4) : 369-374
- Somwang Lekjing. 2022. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues". Foods, 11 (9 Article number : 1248) : 1-15
- Somwang Lekjing. 2022. "Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film". Membranes, 12 (5 Article number : 535) : 1-15
- Somwang Lekjing. 2022. "Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations". International Food Research Journal, 29 (2) : 283-299
- Somwang Lekjing. 2022. "Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process". Italian Journal of Food Science, 34 (3) : 25-34
- Somwang Lekjing. 2023. "Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation". Membranes, 13 (2 Article number : 161) : 1-22
- Somwang Lekjing. 2024. "Influence of prolonged ambient storage condition on the physicochemical properties of uncooked and cooked salted duck egg yolk". Journal of King Saud University - Science, 36 (2) : 1-8
- Somwang Lekjing. 2023. "Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage". Foods, 12 (19 Article number : 3691) : 1-22
- Somwang Lekjing. 2024. "Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong". Foods, 13 (1) : 72-72
- Somwang Lekjing. 2024. "Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil ". Foods, 13 (7) : 1-19
- Somwang Lekjing. 2024. "Influence of pomelo pericarp essential oil on the structural characteristics of gelatin-arrowroot tuber flour-based edible films". RSC Advances, 14 (37) : 27274-27287
- Somwang Lekjing. 2025. "Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made with Gracilaria fisheri Seaweed as a Gelling Agent at Varying Concentrations". Gels, 11 (1) : 1-25
- Somwang Lekjing. 2024. "Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity". ACS Omega, 9 (38) : 40095-40109
Interest