ดร. นันทรัตน์ ณ นครพนม

JOURNALS
-Na Nakornpanom, N., Thongngam M. and Hongsprabhas, P. 2009. Characteristics of Heated Mixed Soy Protein Isolate and Sodium Caseinate. Kasetsart J. (Natural science). 43: 780-790.
-Na Nakornpanom, N., Hongsprabhas, P. and Hongsprabhas, P. 2010. Effect of soy residue (okara) on in vitro protein digestibility and oil release in high-calorie emulsion stabilized by heated mixed proteins. Food Research International. 43: 26-32.
PROCEEDINGS
-Na Nakornpanom, N., Tongman, K. and Singsood, A. 2012. The chemical properties and survival of Lactobacillus bulgaricus of yogurt containing germinated mung bean starch. In proceeding for the 14th Food Innovation Asia Conference 2012. p 274-278.
-Na Nakornpanom, N., Khamthep, T. and Kampen, S. Effect of wheat and brown rice flour composites on cake qualities and oil release under in vitro stomach condition. The 15th Food Innovation Asia Conference; 2013 June 13-14. Bangkok, Thailand; 2013.
-Na Nakornpanom, N., Satthaolankit, D. and Charoenmungsung, S. Effect of whey protein and guar gum on qualities of cake with RD31 brown rice flour. The 16th Food Innovation Asia Conference; 2014 June 12-13. Bangkok, Thailand; 2014.
-Na Nakornpanom, N., Kullanansiri, S. and Chinda, S. Cooking quality and glucose release ออunder in vitro digestion of gel containing mung bean flour, waxy rice flour and milk proteins. The 17th Food Innovation Asia Conference; 2015 June 18-19. Bangkok, Thailand; 2015.
BOOKS
-Na Nakornpanom, N. and Sirisoontaralak, P. The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products. pp. 387-403. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits (Noomhorm, A., Ahmad, I, Anal, A.K. Ed.), Wiley Blackwell, United Kingdom; 2014.