Current Research Topics

• Enzyme Characterization, Inactivation, and Inhibition
• Valorization of Agricultural Byproducts & Bioprocessing
• Functional Foods & Bioactive Compounds

Publications (First or corresponding author only)

              Buasum, W., Singanusong, R., Weerawatanakorn, M., Chaijamrus, S., & Thongsook, T. (2025). Enhanced Functional and Antioxidant Properties of Rice Bran Protein through Solid-State Fermentation. Food Chemistry Advances, 101183.

              Ugyen, U., Singanusong, R., Phinyo, M., Changtor, P., Chaijamrus, S., & Thongsook, T. (2023). Extraction of heat stabilised defatted rice bran protein by solid-state fermentation using heterofermentative microbes from Asian traditional starters. Food Technology and Biotechnology, 61(4). https://doi.org/10.17113/ftb.61.04.23.8255

              Kamchonemenukool, S., Buasum, W., Weerawatanakorn, M., & Thongsook, T. (2023). Short-Chain Fructooligosaccharide Synthesis from Sugarcane Syrup with Commercial Enzyme Preparations and Some Physical and Antioxidation Properties of the Syrup and Syrup Powder. Foods, 12, 2895. https://doi.org/10.3390/foods12152895

               Thongsook, T., & Chaijamrus, S. (2018). Optimization of enzymatic hydrolysis of copra meal: compositions and properties of the hydrolysate. Journal of food science and technology, 55(9), 3721-3730.

              Puangphet, A., Jiamyangyuen, S., Tiyaboonchai, W., & Thongsook, T. (2018). Amino acid composition and anti‐polyphenol oxidase of peptide fractions from sericin hydrolysate. International Journal of Food Science & Technology, 53(4), 976-985.

               Thongsook, T., & Chaijamrus, S. (2018). Optimization of enzymatic hydrolysis of copra meal: compositions and properties of the hydrolysate. Journal of Food Science and Technology, 55(9), 3721-3730.

A Puangphet, W Tiyaboonchai, T Thongsook. Inhibitory effect of sericin hydrolysate on polyphenol oxidase and browning of fresh-cut products – International Food Research Journal, 2015

               Thongsook, T., & Chaijamrus, S. (2014). Modification of physiochemical properties of copra meal by dilute acid hydrolysis. International Journal of Food Science and Technology, 49(6), 1461-1469.

Puangphet, A., Tiyaboonchai, W., & Thongsook, T. (2013, September). Inhibitory effect on polyphenol oxidase of sericin hydrolysate prepared from two varieties of Thai silk cocoon shells. In Proceedings of the 13th ASEAN Food Conference (pp. 9-11).

               Thongsook, T., Ratanatriwong, P., & Nammakuna, N. (2013). การใช้น้ำตาลโตนด (น้ำตาลปึก) ใน ผลิตภัณฑ์เยลลี่และกัม. Journal of Community Development Research (Humanities and Social Sciences), 2(2), 1-16.

               ทิพวรรณ ทองสุข. (2012). ปัจจัยที่ส่งผลต่อการเปลี่ยนแปลงเนื้อสัมผัสและเทคนิคการปรับปรุงเนื้อสัมผัสของผลิตภัณฑ์ผักผลไม้แปรรูป. วารสาร วิทยาศาสตร์และเทคโนโลยี, 4(29).

               Thongsook, T., & Tiyaboonchai, W. (2011). Inhibitory effect of sericin on polyphenol oxidase and its application as edible coating. International Journal of Food Science and Technology, 46(10), 2052-2061.

               Thongsook, T., Whitaker, J. R., Smith, G. M., & Barrett, D. M. (2007). Reactivation of broccoli peroxidases: structural changes of partially denatured isoenzymes. Journal of agricultural and food chemistry, 55(3), 1009-1018.

               Thongsook, T., & Barrett, D. M. (2005). Purification and partial characterization of broccoli (Brassica oleracea Var. Italica) peroxidases. Journal of Agricultural and Food Chemistry, 53(8), 3206-3214.

               Thongsook, T., & Barrett, D. M. (2005). Heat inactivation and reactivation of broccoli peroxidase. Journal of agricultural and food chemistry, 53(8), 3215-3222.