World's Best Scientists 2026 revealed!
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Chemistry
Thailand
2026

D-Index & Metrics

Chemistry

D-Index
63
Citations
11452
World Ranking
8612
National Ranking
5

Research.com Recognitions

  • 2026 - Research.com Chemistry in Thailand Leader Award
  • 2025 - Research.com Chemistry in Thailand Leader Award

Overview

Sakamon Devahastin is affiliated with King Mongkut's University of Technology Thonburi in Thailand. Their research primarily falls within the field of Agricultural and Biological Sciences, with a significant focus on Food Science, Plant Science, Nutrition and Dietetics, Biomaterials, and Biochemistry.

Their work addresses a range of topics including:

  • Microencapsulation and Drying Processes
  • Food composition and properties
  • Phytochemicals and Antioxidant Activities
  • Additive Manufacturing and 3D Printing Technologies
  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Nanocomposite Films for Food Packaging

Devahastin has contributed notably to multiple publications in well-recognized journals. Examples of recent papers include:

  • "Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics" (2020, LWT)
  • "Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates" (2020, Food Hydrocolloids)
  • "Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment" (2020, Food Hydrocolloids)
  • "3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation" (2020, Journal of Food Engineering)
  • "Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review" (2021, Comprehensive Reviews in Food Science and Food Safety)

The scientist frequently publishes in venues such as:

  • International Journal of Food Engineering
  • Drying Technology
  • LWT
  • Journal of Food Engineering
  • Food and Bioprocess Technology

They often collaborate with a consistent group of co-authors, including:

  • Min Zhang
  • Nan Fu
  • Xiao Dong Chen
  • Weibiao Zhou
  • Aditya Putranto

This profile reflects a research career characterized by contributions to food engineering, drying technologies, and additive manufacturing within food science, with emphasis on both fundamental properties and applied aspects of food materials and processing.

Best Publications

  • Production of antioxidant high dietary fiber powder from carrot peels

    Prawta Chantaro;Sakamon Devahastin;Naphaporn Chiewchan

  • Antimicrobial and antioxidant activities of Indian gooseberry and galangal extracts

    Pornpimon Mayachiew;Sakamon Devahastin

  • Natural Colorants: Pigment Stability and Extraction Yield Enhancement via Utilization of Appropriate Pretreatment and Extraction Methods

    Luxsika Ngamwonglumlert;Sakamon Devahastin;Naphaporn Chiewchan

  • Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

    Chalida Niamnuy;Sakamon Devahastin;Somchart Soponronnarit;G.S. Vijaya Raghavan

  • A Comparative Study of Low-Pressure Superheated Steam and Vacuum Drying of a Heat-Sensitive Material

    S. Devahastin;P. Suvarnakuta;S. Soponronnarit;A. S. Mujumdar

  • Drying kinetics and quality of potato chips undergoing different drying techniques

    Namtip Leeratanarak;Sakamon Devahastin;Naphaporn Chiewchan

  • Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues

    Pichupa Peerajit;Naphaporn Chiewchan;Sakamon Devahastin

  • Mathematical modeling of combined far-infrared and vacuum drying banana slice.

    Thanit Swasdisevi;Sakamon Devahastin;Poomjai Sa-Adchom;Somchart Soponronnarit

  • Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

    Pattarapon Phuhongsung;Min Zhang;Sakamon Devahastin

  • Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake

    Siporn Methakhup;Naphaporn Chiewchan;Sakamon Devahastin

  • Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

    Chaofan Guo;Min Zhang;Sakamon Devahastin

  • Drying of banana slices using combined low-pressure superheated steam and far-infrared radiation

    Chatchai Nimmol;Sakamon Devahastin;Thanit Swasdisevi;Somchart Soponronnarit

  • Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract

    Pornpimon Mayachiew;Sakamon Devahastin

  • Enhancement of microwave-assisted extraction via intermittent radiation: Extraction of carotenoids from carrot peels

    Bhudsawan Hiranvarachat;Sakamon Devahastin

  • Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in microstructural evaluation of a food product

    Angélique Léonard;Silvia Blacher;Chatchai Nimmol;Sakamon Devahastin

  • Invited review: Modelling quality changes of fruits and vegetables during drying: a review

    Sakamon Devahastin;Chalida Niamnuy

  • Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

    Yuvanaree Namsanguan;Warunee Tia;Sakamon Devahastin;Somchart Soponronnarit

  • Drying Kinetics and β‐Carotene Degradation in Carrot Undergoing Different Drying Processes

    Peamsuk Suvarnakuta;Sakamon Devahastin;Arun S. Mujumdar

  • Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor

    Sawitree Panyawong;Sakamon Devahastin

  • Progresses on processing methods of umami substances: A review

    Yonggan Zhao;Min Zhang;Sakamon Devahastin;Yaping Liu

  • Evolution of antioxidant compounds in lime residues during drying

    Thitima Kuljarachanan;Sakamon Devahastin;Naphaporn Chiewchan

Frequent Co-Authors

Somchart Soponronnarit
Somchart Soponronnarit King Mongkut's University of Technology Thonburi
Min Zhang
Min Zhang Jiangnan University
Arun S. Mujumdar
Arun S. Mujumdar McGill University
Xiao Dong Chen
Xiao Dong Chen Soochow University
Navadol Laosiripojana
Navadol Laosiripojana King Mongkut's University of Technology Thonburi
Shyam S. Sablani
Shyam S. Sablani Washington State University
Evangelos Tsotsas
Evangelos Tsotsas Otto-von-Guericke University Magdeburg
Paul A. Webley
Paul A. Webley University of Melbourne
Shijie Wang
Shijie Wang Agency for Science, Technology and Research
Guohua Chen
Guohua Chen Hong Kong University of Science and Technology

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