Dr. Utai  Klinkesorn 

Dr. Utai has been doing research within the area of edible fats and oils technology concerning alternative edible fat sources, e.g., rambutan kernel fat and silkworm pupae oil. She is also researching food emulsion as an encapsulation and delivery system. For this area, Dr. Utai is working on a two-layer emulsion, nanoemulsion, multiple emulsion, solid lipid nanoparticle, and chitosan's Maillard reaction products-based nanoparticle stabilized emulsion. The valorization of the food industry and agricultural by-products as sources of bioactive compounds is another research work of Dr. Utai. The research focus of this interest is to develop knowledge, innovation, and technology on the production, encapsulation, and delivery of functional compounds and their utilization in food and beverages.