{"id":5261,"date":"2026-04-03T01:35:12","date_gmt":"2026-04-02T18:35:12","guid":{"rendered":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5261"},"modified":"2026-04-03T01:35:12","modified_gmt":"2026-04-02T18:35:12","slug":"%e0%b8%94%e0%b8%a3-%e0%b9%80%e0%b8%9f%e0%b8%b7%e0%b9%88%e0%b8%ad%e0%b8%87%e0%b8%9f%e0%b9%89%e0%b8%b2-%e0%b8%9b%e0%b8%b1%e0%b8%99%e0%b8%98%e0%b8%b4","status":"publish","type":"page","link":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5261","title":{"rendered":"\u0e14\u0e23.\u0e40\u0e1f\u0e37\u0e48\u0e2d\u0e07\u0e1f\u0e49\u0e32 \u0e1b\u0e31\u0e19\u0e18\u0e34"},"content":{"rendered":"
\n\n \"\" <\/div>\n<\/div><\/div>
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\u0e2d\u0e32\u0e08\u0e32\u0e23\u0e22\u0e4c<\/p>\n<\/div>

\u0e14\u0e23.\u0e40\u0e1f\u0e37\u0e48\u0e2d\u0e07\u0e1f\u0e49\u0e32 \u0e1b\u0e31\u0e19\u0e18\u0e34<\/strong><\/p>\n<\/div>

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<\/i> fuangfahp@nu.ac.th<\/p>\n<\/div>\n

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\n\t\t\t<\/div>\n<\/div>\n<\/div><\/div><\/div>
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\nDegree<\/p>\n<\/div><\/div><\/div>

\nField of Study<\/p>\n<\/div><\/div><\/div>

\nInstitution<\/p>\n<\/div><\/div><\/div>

\nCountry<\/p>\n<\/div><\/div><\/div><\/div>

\nPh.D.<\/p>\n<\/div><\/div><\/div>

Food Science and Biotechnology<\/p>\n<\/div><\/div><\/div>

National Chung Hsing University<\/p>\n<\/div><\/div><\/div>

Taiwan<\/p>\n<\/div><\/div><\/div><\/div>

\nM.S.<\/p>\n<\/div><\/div><\/div>

Food Science and Technology<\/p>\n<\/div><\/div><\/div>

Agro-Industry, Chiang Mai University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

\nB.S.<\/p>\n<\/div><\/div><\/div>

Packaging Technology<\/p>\n<\/div><\/div><\/div>

Agro-Industry, Chiang Mai University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

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\n<\/i> Current Research Topics<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

    \n
  • \n

    Emerging Non-Thermal Food Processing<\/p>\n<\/li>\n

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    Active Packaging<\/p>\n<\/li>\n

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    Sustainable Food Preservation<\/p>\n<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

    <\/div>

    \n<\/i> Publications (First or corresponding author only)<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Punthi, F<\/strong>., Mulyani, R., Chang, C. K., Adi, P., Gavahian, M., Yudhistira, B., … & Hsieh, C. W. (2025). Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization. Innovative Food Science & Emerging Technologies<\/em>, 103<\/em>, 104046.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Punthi, F<\/strong>., Yudhistira, B., Gavahian, M., Chang, C. K., Husnayain, N., Hou, C. Y., … & Hsieh, C. W. (2023). Optimization of plasma activated water extraction of Pleurotus ostreatus polysaccharides on its physiochemical and biological activity using response surface methodology. Foods<\/em>, 12<\/em>(23), 4347.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Punthi, F<\/strong>., Yudhistira, B., Gavahian, M., Chang, C. K., Cheng, K. C., Hou, C. Y., & Hsieh, C. W. (2022). Pulsed electric field\u2010assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant\u2010based food preservation. Comprehensive Reviews in Food Science and Food Safety<\/em>, 21<\/em>(6), 5109-5130.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Punthi, F<\/strong>., & Jomduang, S. (2021). Effect of processing steps on bioactive compounds and antioxidant activities of high anthocyanin mulberry fruit powder. CMUJ. Nat. Sci<\/em>, 20<\/em>(2), e2021043.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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