Pawitchaya Podchong

Composition and crystallization behavior of solvent-fractionated palm stearin

C. Tan, D. Rousseau, S. Sonwai, 2018 .

Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties

D. Rousseau, S. Sonwai, Pawitchaya Podchong, 2016 .

Crystallization kinetics of cocoa butter in the presence of sorbitan esters.

D. Rousseau, S. Sonwai, Pawitchaya Podchong, 2017, Food chemistry.

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

D. Rousseau, S. Sonwai, Pawitchaya Podchong, 2018 .

The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.

S. Sonwai, Pawitchaya Podchong, Patraporn Inbumrung, 2020, Journal of oleo science.

Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat

S. Sonwai, U. Klinkesorn, Pawitchaya Podchong, 2022, Journal of Food Science and Technology.

Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification.

S. Sonwai, Pimwalan Ornla‐ied, Pawitchaya Podchong, 2021, Journal of the science of food and agriculture.