Scopus / ORCID / MUREX :

Scopus ID: 57209068687

Research Interests

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

Teaching

• Chemical Engineering Thermodynamic I
• Chemical Engineering Laboratory II

Publications

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.