Current Research Topics

• Production and characterization of purple sweet potato flour film
• Effect of pretreatments on stability of purple sweet potato flour

Publications (First or corresponding author only)

              Kathuria A., Detyothin S., Jaruwattanayon W., Selke S., & Auras R. (2022). Blends in Poly (lactic acid): Synthesis, Structures, Properties, Processing, Applications, and End of Life (2nd.).  Edition by Rafael A. Auras, Loong-Tak Lim, Susan E. M. Selke, Hideto Tsuji ISBN: 978-1-119-76744-2, 688 Pages

              Detyothin, S., Kongphanaphaison, N., & Saengyang, S. (2020). Effects of pretreatments and packages on chemical properties and antioxidant activity of purple sweet potato flour. Agricultural Science Journal, 51(1), (Suppl) August – November 2020.  (TCI กลุ่ม 2)

              Detyothin S., Kathuria A.; Jaruwattanayon W., Selke S., Auras R. 2010. Poly (lactic acid) Blends in Poly (lactic acid): Structures, Production, Synthesis, and Applications, Eds. Auras R., Lim L.T., Selke S.E., Tsuji H., New York, NY: John Wiley & Sons.