Food Chemistry

Research Interest:

1. Recovery waste from agro-industries for being functional food ingredients

2. Research and development of healthier meat and fishery products

Research Experiences:

- 2005: Exchanged student at University of British Columbia, Vancouver, Canada under “Royal Golden Jubilee” sponsored by “Thailand Research Fund”

- 2010: Research Fellow ship at the Chonnam National University, Gwangju, South Korea, under the post-doctoral program supported by the “Brain Korea21”

- 2016: Visiting scholar at Chonnam National University, Gwangju, South Korea supported by Khon Kaen University.

Selected Publications:

1. Chanshotikul, N.& Hemung, B. (2020). atural curing of fermented sausage using vegetable powders. Asia-Pacific Journal of Science and Technology, 25(2), pp. 1-7, APST-25-02-02

2. Hemung, B., Yongsawatdigul, J., Chin, K.B., Limphirat, W., Siritapetawee, J. (2018). Silver Carp Bone Powder as Natural Calcium for Fish Sausage. Journal of Aquatic Food Product Technology, 27(3), pp. 305-315

3. Chanshotikul, N., Jirukkakul, N., Sengkhamparn, N., Hemung, B. (2018). Increasing calcium and dietary fiber of Mu Yo using fish bone and Konjac flour. Asia-Pacific Journal of Science and Technology, 23(1), APST-23-01-10

4. Hemung, B. & Chin, K. B. (2015). Effect of fish sarcoplasmic protein on quality attributes of no-fat chicken sausages mediated by microbial transglutaminase. Korean Journal for Food Science of Animal Resources, 35(2), pp. 225-231

5. Chanshotikul, N. & Hemung, B. (2019). Encapsulation of Gac Powder Extract and Its

Application in Low-Nitrite Chicken Sausage. International Journal of Food Engineering. Vol 5 No.2, 146-151: