Research Focus

Food Engineering, Freezing, Food Model, Freeze-drying, Structural materials, Modeling and Simulation

Education

• 2022-04-01 to 2025-03-24 | Doctor of Philosophy (Chemical Engineering) | Kyoto University, JP
• 2016-08-05 to 2018-08-10 | Master of Engineering (Chemical Engineering) | Chulalongkorn University, TH
• 2012-05-23 to 2016-06-20 | Bachelor of Engineering (Chemical Engineering) | Chulalongkorn University, TH

Publications

1. Chantanuson, R., Miyake, M., Nagamine, S., Kobayashi, T., Matsumiya, K., & Nakagawa, K. (2025) Preparation of Soy Protein-Based Meat Analogs by Freeze Alignment Technique: Experimental and Modeling of Ice Crystal Size Control. Food Structure, 45, 100445.
2. Chantanuson, R., Nagamine, S., Kobayashi, T., & Nakagawa, K. (2024). Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing. Journal of Food Engineering, 363, 111779.
3. Nakagawa, K., Chantanuson, R., Boonarsa, P., Seephua, N., & Siriamornpun, S. (2024). Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique. Food Chemistry: X, 22, 101402.
4. Jarunglumlert, T., Chantanuson, R., Hayashi, R., Katano, Y., Kusakari, T., Nagamine, S., Matsumiya, K., Kobayashi, T., Nakagawa, K. (2023). Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique. Future Foods, 8, 100269.
5. Chantanuson, R., Nagamine, S., Kobayashi, T., & Nakagawa, K. (2022). Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing. Food Structure, 32, 100258.
6. Kobayashi, T., Chantanuson, R., Okuyama, N., Nishibori, K., Akagi, M., Hirotsuka, M., Nagamine, S., Takamura, H., Mannari-sasagawa, T., Nakagawa, K. (2022) Development of novel meat analogue based on the microstructure control of soybean proteins Japan Journal of Food Engineering, 23(1), 35-44.
7. Chantanuson, R., Zhu, J., Miyagawa, Y., Yoshii, H., Shiga, H., Adachi, S. (2018) A method for estimating glass transition temperature of powders by discoloration of Betanin under temperature-programmed heating condition. Japan Journal of Food Engineering, 19(4),191-196.
8. Chantanuson, R., Zhu, J., Soottitantawat, A., Shiga, H., Adachi, S., & Yoshii, H. (2018). Measuring method of glass transition temperature using aroma sensor. Food and Applied Bioscience Journal, 6(Special), 253-261.