ดร. อุลิสาณ์ พาชีครีพาพล

JOURNALS
Sirichotinun N, Pachekrepapol U, Nantavisai K, Taweechotipatr M, Nilwarangkoon S. Probiotic characterization and in vitro cholesterol lowering effects of lactic acid bacteria isolated from Thai healthy infants. Songklanakarin J Sci Technol. 42:671-677.
Pachekrepapol U, Waranich J, Kamlangeak P. Impact of calcium fortification on physicochemical, rheological and microbiological properties of stirred yogurts blended with banana purée. Burapha Science Journal. 2018;23:79-91.
Pachekrepapol U, Phoosri P, Rerkchaimongkol S. Effect of purple rice flour addition on stability and total phenolic contents of non-fat set yogurt. Srinakharinwirot Science Journal. 2016;32:212-225.
Pachekrepapol, U., J. A. Lucey, Y. Gong, R. Naran, and P. Azadi. 2017. Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains. J. Dairy. Sci. 100:3424-3435.
Pachekrepapol, U., D. S. Horne, and J. A. Lucey. 2014. Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate. J. Dairy. Sci. 97:5371–5382.
Pachekrepapol, U., D. S. Horne, and J. A. Lucey. 2015. Impact of dextran and dextran sulfate on the structural and rheological
properties of model acid milk gels. J. Dairy. Sci. 98:2843–2852.
Proceeding
Pachekrepapol, U., P. Phoosri, and S. Rerkchaimongkol. 2016. Impact of Purple Rice Flour on Physicochemical and Textural Properties
of Yogurt. Paper presented at International Symposium on Fundamental and Applied Sciences (ISFAS), Kyoto, Japan.

การนำเสนอผลงานวิชาการ
Whisetkhan, P., M. Taweechotipatr, and U. Pachekrepapol. 2019. Isolation and Identification of Probiotic Lactic Acid Bacteria with Cholesterol Lowering Potential and Their Use in Fermented Milk Product. ICPFF 2019: 21st International Conference on Probiotics and Functional Foods, Miami, USA, March 2019.
Pachekrepapol, U., and N. Srithawatsuwan. 2017. Development of Soy-Based Beverage Blended with Riceberry Rice Flour. International Conference on Applied Sciences, Sapporo, Japan, January 2017.
Pachekrepapol, U., P. Phoosri, and S. Rerkchaimongkol. 2016. Impact of Purple Rice Flour on Physicochemical and Textural Properties of Yogurt (Poster presentation). Symposium on Fundamental and Applied Sciences (ISFAS), Kyoto, Japan, March 2016.
Pachekrepapol, U., and J. A. Lucey. 2014. Impact of Different Types of Exopolysaccharides on the Physical and Rheological Properties of Yogurts (Poster presentation). Joint American Dairy Science Association -American Society of Animal Science Annual Meeting, Kansas City, MO, July 2014.
Pachekrepapol, U. 2013. Interactions between Biopolymers and Milk Proteins in Acid Gels (Oral presentation). Wisconsin Center for Dairy Research (CDR) Industry Team Research Forum, Madison, WI, November 2013
Pachekrepapol, U., D. S. Horne, and J. A. Lucey. 2013. Interactions between Acidified Dispersions of Milk Proteins with Dextran or Dextran Sulfate (Oral Presentation). Joint American Dairy Science Association - American Society of Animal Science Annual Meeting, Indianapolis, IN, USA, July 2013.
Pachekrepapol, U., D. S. Horne, and J. A. Lucey. 2012. Impact of Dextran and Dextran Sulfate on the Structural and Rheological Properties of Acid Milk Gels (Oral presentation). International Symposium on Food Rheology and Structure, Zurich, Switzerland, April 2012.
Pachekrepapol, U., D. S. Horne, and J. A. Lucey. 2011. Dextran Addition to Model Acid Gels to Explore the Mechanism by which EPS Influence Yogurt Texture (Oral presentation). Joint American Dairy Science Association -American Society of Animal Science Annual Meeting, New Orleans, LA, USA, July 2011.