Ms. Wisuthana Samutsri’s, Phranakhon Rajabhat University, Thailand.
Ms. Wisuthana Samutsri is an Assistant Professor at Phranakhon Rajabhat University, Thailand, specializing in food hydrocolloids, food rheology, starch technology, and the physicochemical properties of food. With a Ph.D. in Biotechnology from Mahidol University and over a decade of academic experience, Dr. Samutsri is a leader in food technology innovation. Her research focuses on developing plant-based alternatives, enhancing food preservation techniques, and transforming agricultural by-products into high-value materials. She has made significant contributions to the field with numerous publications in prestigious journals. 🌱🍽️📚
Publivation Profiles
Education and Experience
- Ph.D. in Biotechnology – Mahidol University (2013)
- M.Sc. in Food Science – King Mongkut’s Institute of Technology Ladkrabang (2006)
- B.Sc. in Biotechnology – Mahidol University (2003)
- Assistant Professor – Phranakhon Rajabhat University (Present)
Suitability summary for best researcher Award
Ms. Wisuthana Samutsri is a highly accomplished researcher and Assistant Professor at Phranakhon Rajabhat University, Thailand. With a Ph.D. in Biotechnology from Mahidol University and over a decade of academic and research experience, Dr. Samutsri has demonstrated exceptional expertise in food hydrocolloids, food rheology, starch technology, and the physicochemical properties of food. Her contributions to developing plant-based alternatives, innovative food preservation techniques, and value-added agricultural products have significantly advanced the field of food science and technology, making her a strong candidate for the Best Researcher Award.
Professional Development
Ms. Wisuthana Samutsri’s professional development includes extensive research in food technology, focusing on sustainable food innovations. Her expertise in food hydrocolloids, rheology, and starch technology has contributed to groundbreaking research in plant-based foods and food preservation. With a strong publication record, she regularly collaborates on projects that enhance the value of agricultural by-products. She is an advocate for the application of biotechnology to solve global food sustainability challenges. 
Research Focus
Ms. Samutsri’s research is centered on the physico-chemical properties of food, food hydrocolloids, food rheology, and starch technology. Her work is pioneering in the development of plant-based alternatives, with a specific focus on transforming tropical agricultural products and by-products into high-value materials. Additionally, she works on improving food preservation techniques through innovative technologies, contributing to more sustainable food systems. Her expertise also extends to the creation of value-added foods, such as plant-based meatballs and healthy snacks. 
Awards and Honors
- Annual State Award for Scientific Achievements in the Technical Field (2019)
- Recognized Expert for Project Coordination and Development in Food Innovation
Publication Top Notes
Physicochemical characteristics and sensory preference of chicken ball with unripe jackfruit – LWT, 2023, 189, 115489.
Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying – Frontiers in Sustainable Food Systems, 2023, 7, 1145946. Cited by: 3
Drying edible jellyfish (Lobonema smithii) using a parabolic greenhouse solar dryer – Food Research, 2022, 6(6), pp. 165–173. Cited by: 2
Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish – Frontiers in Nutrition, 2021, 8, 772220. Cited by: 7- Effects of yanang (Tiliacora triandra) gum on gelation of waxy rice flour – Current Applied Science and Technology, 2018, 18(1), pp. 31–36. Cited by: 1
Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids – Carbohydrate Polymers, 2012, 87(2), pp. 1559–1568. Cited by: 134