ดร.ธนัท อมาตยกุล

JOURNALS
(1) Wasinee Phiromruk, Amnat Jarerat, Pairoj Luangpituksa and Thanut Amatayakul (2009). Production of fermented milk high in activity of angiotensin converting enzyme inhibition by extending fermentation time and protease addition. Asian Journal of Food and Agro-Industry, 2(04): 167-174.
(2) Amatayakul, T., Zisu, B., Sherkat, F. and Shah, N.P. (2005). Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC. The Australian Journal of Dairy Technology. 60 (3): 34-39.
(3) Amatayakul, T., Halmos, A.L., Sherkat, F. and Shah, N.P. (2006). Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. International Dairy Journal. 16(1): 40-51.
(4) Amatayakul, T., Sherkat, F. and Shah, N.P. (2006). Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids. 20(2-3): 314-324.
(5) Amatayakul, T., Sherkat, F. and Shah, N. (2006). Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology, Volume 59, Issue 3: 216-221.
(6) Thanut Amatayakul (2014) Physico-Chemical Properties of Milk Powders Treated With Proteolytic Enzymes. Krasetsart Journal: Natural Science Volume 048, Issue 5, Sep 14 - Oct 14, Page 769 – 777.
(7) Sitthipong Chotpattarasumon, Sutchai Ruenchit, Pitiporn Ritthiruangdej and Thanut Amatayakul (2009) Influence of size reduction of waxy rice kernel on Sato production and its volatile compounds. KKU Research Journal 15(5): 393-403.
(8) Pitiporn Ritthiruangdej, Wannisa Srikamnoy and Thanut Amatayakul (2011). Optimization of Jackfruit Sauce Formulations Using Response Surface Methodology. Krasetsat Journal, 45, 325-334.
(9) Numchok Somsap, Premsiri Rotsatchakul and Thanut Amatayakul (2012). Study of volatile compounds in Thai rice wine (Sato) produced from wheat. KKU Research Journal 17(6): 939-949.

งานประชุมวิชาการระดับนานาชาติ
(1) Amatayakul, T., Tangnak, W. & Sermsophon, S. (2018). Inhibition of Colletotrichum musae Causing Crown Rot Disease in Banana by Edible Coating Made from Cassava Starch and cultured Broth of Lactic Acid Bacteria. A poster presentation at The 20th Food Innovation Asia Conference 2018 (FIAC 2018) Creative Food for Future and Sustainabiity 14-16 June 2018, 433-439.
(2) Thanut Amatayakul (2016) Storage of Ginger Oil and Its Inhibition on Colletotrichum musae. A poster presentation at Food Innovation Asia Conference 2016, “Food Research and Innovation for Sustainable Global Prosperity" BITEC, Bangkok, Thailand, 16-18 June, 2016.
(3) Thanut Amatayakul, Piyaporn Chongchotichatchawan, Pakin Phupong and Phantipha Charoenthaikij (2016) Adding Values to Fruit juice and Mulberry’s By-product Through Alcoholic Fermentation. A poster presentation at Food Innovation Asia Conference 2016, “Food Research and Innovation for Sustainable Global Prosperity" BITEC, Bangkok, Thailand, 16-18 June, 2016.
(4) Thanut Amatayakul (2014). Physico-Chemical of Milk Powders Treated with Proteolytic Enzymes. A poster presentation at Food Innovation Asia 2014, Science and Innovation for Quality of Life" BITEC, Bangkok, Thailand, 12-13 June, 2014.
(5) Bumrungrat Rongtong, Rossarin Hensawang, Pitiporn Ritthiruangdej and Thanut Amatayakul (2010) Development of probiotic yogurt jelly. A poster presentation at Food Innovation Asia 2010, Indigenous Food Research and Development to Global Market, BITEC, Bangkok, THAILAND, June 17-18 2010
(6) Thanut Amatayakul, Daranee Bunsuwan, Jitisak Srinak, and Pitiporn Ritthiruangdej (2010) Physical and sensory characteristics of reduced fat spicy-Thai sausage (Sai Uaa) made by partial replacement of meat and fat with konjac gel and hydrated egg white. An oral presentation at Food Innovation Asia 2010, Indigenous Food Research and Development to Global Market, BITEC, Bangkok, THAILAND, June 17-18 2010
(7) Sitthipong Chotpattarasumon, Sutchai Ruenchit, Pitiporn Ritthiruangdej and Thanut Amatayakul (2009) Influence of size reduction of waxy rice kernel on Sato production and its volatile compounds An oral presentation at The 3rd international conference on Fermentation Technology for Value Added Agricultural Products, Thailand. 26-28 August, 2009
(8) Wasinee Phiromruk, Amnat Jarerat, Pairoj Luanpitaksa and Thanut Amatayakul (2009) Production of fermented milk high in activity of angiotensin converting enzyme inhibitor. A poster presentation at The 2nd Biochemistry and molecular biology for reginal sustainable development, Faculty of Science, Kon Kaen University. 7-8 May, 2009
(9) Theerapong Meepian,Sasiwimon, Ploysasri and Thanut Amatayakul (2009) Effects of using liquid whey in probiotic soy yogurt production. A poster presentation at Food Innovation Asia 2009, BITEC, Thailand. 18-19 June, 2009
(10) Kheeraya Dhanapukkhawat and Thanut Amatayakul (2007) Factors Affecting Gel Characteristic of Thai Fish Cake (Tod Mun Pla Krai) A poster presentation at Food Innovation Asia 2007, BITEC, Thailand.14-15 June, 2007
(11) Amatayakul, T, Sherkat, F, and Shah, NP. (2004) Effects of varying casein to whey protein ratios and types of starter cultures on physical properties of set yoghurt made at low and high total solids. An oral presentation at Seventh International Hydrocolloids Conference, 29 August - 1 September, Melbourne.
(12) T. Amatayakul, F. Sherkat, N. P. Shah (2004) Investigating physical properties of yoghurts made by varying casein to whey protein ratios and using EPS starter cultures during storage periods. A poster presentation at Institute of Food Technologists (IFT) Annual Convention, 12-16 July, Las Vegas, Nv., USA.
(13) Amatayakul, T, Sherkat, F. and Shah, NP. (2004) Microstructure of set yoghurt made by vatying casein to whey protein ratios and EPS starter culture. A poster presentation at 37th Annual AIFST Convention, 25-28 July, Brisbane.
(14) Amatayakul, T, Sherkat, F and Shah, NP. (2003) Improving physical properties of yoghurt by whey protein and exopolysaccharide producing starter cultures. A poster presentation at Food for Life, 24-27 August, Melbourne.
งานประชุมวิชาการระดับชาติ
THANUT AMATAYAKUL AND PITIPORN RITTHIRUANGDEJ (2011). “PRINCIPAL COMPONENT ANALYSIS OF SAI UAA MADE BY PARTIAL REPLACEMENT OF PORK MEAT AND FAT BY KONJAC GEL AND EGG WHITE.” SWU CONFERENCE 5, SRINAKHARINVIROT UNIVERSITY, MARCH 17-18, 2011. (ORAL PRESENTATION)