Aujcharaporn Pongpichaiudom

Effect of Food Chemical Compositions on the Dielectric and Thermal Properties of Instant Noodles with Chicken Meat, Egg Yolk and Seaweed Enrichment

Juming Tang, S. Sablani, Aujcharaporn Pongpichaiudom, 2017 .

Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed

Aujcharaporn Pongpichaiudom, S. Songsermpong, 2018, Journal of Food Measurement and Characterization.

Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition

Juming Tang, S. Sablani, Aujcharaporn Pongpichaiudom, 2018, International Journal of Food Engineering.

Characterization of frying, microwave‐drying, infrared‐drying, and hot‐air drying on protein‐enriched, instant noodle microstructure, and qualities

Aujcharaporn Pongpichaiudom, S. Songsermpong, 2018 .