Prof. Pavinee Chinachoti, Ph.D.

Tel:(+66)0 7428 6303, Fax: (+66)0 7455 8866

Room: 3209 , E-mail : This e-mail address is being protected from spambots. You need JavaScript enabled to view it


1979  B.S.         Biology, Mahidol University, Bangkok, Thailand
1983  M.S.         Food Science, University of Illinois, Urbana-Champaign
1986  Ph.D.       Food Science, University of Illinois, Urbana-Champaign  (Ph.D. Dissertation: Solute-polymer states of water and the physico-chemical properties of food model systems.)
1986-1992        Assistant Professor, Dept. of Food Science, University of Massachusetts, Amherst, MA
1992-1998        Associate Professor, Dept. of Food Science, University of Massachusetts, Amherst, MA
1993                 Acting Department Head (6 months), Department of Food Science, University of Massachusetts, Amherst
1998-2003        Professor, Dept. of Food Science, University of Massachusetts, Amherst, MA
2003-2009        Product Science Fellow, Hill’s Pet Nutrition, Inc, Science and Technology,Topeka, KS
2003-2007        Adjunct Professor, Dept. of Food Science, University of Massachusetts, Amherst,MA
2005-2009        Adjunct Professor, Grain Science and Industry, Kansas State University, Manhattan, KS
2009-present     Professor (Food Technology)
2009-present     Director Nutraceuticals and Functional Food R&D Center (NFFRDC), Faculty of Agro-Industry, Prince of Songkla University, Thailand
- water and physico-chemical properties.  The focus of the research was on molecular dynamics of water as related to functionality of biopolymers and food systems (collaboration with US Army R&D Center, the Institute of Food Research, and Thai researchers)
- Molecular dynamics and origins around glass transition and the molecular mechanisms of gelatinization, staling, freeze-thaw, lipid oxidation and microbial activity.  Nuclear Magnetic Resonance (NMR) as well as thermo-mechanical measurements of various food model systems
- water molecular mobility and microbial deterioration (mold spore germination, Staphylococcus aureus growth
- Role of water on bread staling, starch functional properties and lipid oxidation. 
- Water distribution and migration in domains and mechanical properties;  nano-structure inside starch granules
- Omega-3 lipid encapsulation; fish oil stabilization
- Petfood technology and shelf-life stability.
- Prevention of Metabolic Diseases (over weight, diabetes, and coronary heart diseases) with Nutritionally Balanced Foods
- Use of low-value Seafood by-products in Wet Pet foods with Premium Market values
- courses taught and other related activities  (University of Massachusetts, Amherst)
- Food processing
- The Science of Foods
- Survey of Food Science
- Water in Foods
- Food Shelf-life stability and prediction
- Chief Undergraduate Curriculum and UndergraduateAdvisor)
- Lilly Fellowship Teaching Fellowship) to design teaching modules for critical thinking and problem solving exercises in classroom.
- Designed capstone courses for undergraduate Food Processing courses involved  active hands-on food pilot plant exercises with problem solving using food chemistry, microbiology and physical properties principles.
PREVIOUS INDUSTRY EXPERIENCE at Hill’s Pet Nutrition, Inc. (Colgate-Palmolive, 2003-2009):
Product Science Fellow
            Founding Head of Product Science Department within R&D) at Hill’s Pet Nutrition Inc.,
            Global winner of Colgate’s Chairman You Can Make a Difference Award (CYCMAD) 2007.
1989-1990     Lilly Teaching Fellow (UMass)CFNR Certificate of Excellence in Advising (UMass)CFNR Outstanding Advisor Award (UMass)
1999             Eastern Food Conference XI Outstanding Professor Award
2007             Global Winner of Colgate Palmolive’s Chairman You Can Make a Difference Award
                         Member, Institute of Food Technologists (IFT)
                         Member, American Chemical Society (ACS)
                         Member, American Association of Cereal Chemist (AACC) International
1989                 Chair Technical Sessions at IFT Annual Meetings (Water Activity)
1989-1996        Committee Member on Education, Institute of Food Technologists
1994                 Chair, Technical Sessions at IFT Annual Meetings (Physical Properties)
1995-1996        Chair, IFT Education Committee
1995-1996        Liaison member of the Newly Developed Education Division
1997-1999        Chair, Long-Range Planning Committee for Food Chemistry Division
1996-1999        IFT International Award Jury; IFT Graduate Fellowship Jury
1999-2001        IFT Carbohydrate Division, Hospitality Function and Fund Raising
1999-2001        Eastern Director, The Association of Thai Professionals in America and Canada (ATPAC)
2002                 Chair, Fd Chem Division Symposium on “Functional Properties of Water,” Annual IFT
2003-2005        Member, IFT Global and Regulatory Policy Committee
2006-7              Secretary, IFT Food Chemistry Division
2007-2008        Chair, IFT Food Chemistry Division
2008-present     Associate Editor, Cereal Chemistry
2010-present     Editor-in-Chief, Songklanakarin Journal Science and Technology (SJST), Research and Development Office (RDO), Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
1986                 College of Food and Natural Resources  (UMass) Faculty Growth Grant for Teaching,
1994-1995        Massachusetts Agriculture in the Classroom, with Prof. E. Decker, $3,500,
1989-1990        Lilly Teaching Fellow (UMass)
- Palatability enhanced composition and method for animal consumption (US20050142169A1, Imafidon, Shu and Chinachoti, application submitted)
- Composition and method for treating bezoar and trichobezoar (US20050085443A1, Montelongo and Chinachoti, application submitted)
- Dry Food Compositions Having Enhanced Palatability (WO06124675A2, Lin, Martinez and Chinachoti, application submitted)
- Composition for Addition to Drinking Water (WO/2009/154608, Martinez, Nadeau, Chinachoti, Taylor)
- Pet Food Compositions … and Methods of Manufacture (Chinachoti et al. application submitted)
- Animal Feed Compositions and Processes for Producing.. (Sun et al. application submitted)
- Innovation Leadership - Kellogg’s Scholl of Management, Northwestern University
- Valuing Colgate People
- Coaching and Feedback
- Inclusive Work Environment
- Business Integrity
- Hill’s Cultural Diversity Task Force
Publications: peer-reviewed journals:
1.Chinachoti, P. and M.P. Steinberg. 1984. Interaction of sucrose with starch during dehydration as shown by water sorption. J. Food Sci. 49:1604.
2.Chinachoti, P. and M.P. Steinberg. 1985. Effect of water activity on interaction of sodium chloride with starch in dehydrated mixtures. J. Food Sci. 50:825-839.
3.Chinachoti, P. and M.P. Steinberg. 1986. Interaction of solutes with raw starch during desorption as shown by water retention. J. Food Sci. 51:450-452.
4.Chinachoti, P. and M.P. Steinberg. 1986. Crystallinity of waxy maize starch as influenced by ambient temperature absorption and desorption, sucrose content and water activity. J. Food Sci. 51:997-1036.
5.Chinachoti, P. and M.P. Steinberg. 1986. Crystallinity of sucrose by X-ray diffraction as influenced by absorption versus desorption, waxy maize starch content and water activity. J. Food Sci. 51:456-463.
6.Chinachoti, P. and M.P. Steinberg. 1986. Hysteresis is due to amorphous sugar. J. Food Sci. 51:453-455.
7.Chinachoti, P. and M.P. Steinberg. 1988. Interaction of gelatin, egg albumin and gluten with sucrose as shown by water sorption. J. Food Sci. 53:932-939.
8.Chinachoti, P., M.P. Steinberg and D.A. Payne. 1988. Measurement of dielectric constant to quantitate solute water in the sucrose-starch-water system. J. Food Sci. 53:580-588.
9.Chinachoti, P. and M.P. Steinberg. 1989. Correlation of proton T1p with polymer and solute waters in starch-sucrose mixtures. J. Food Sci. 54:691-694.
10.Chinachoti, P., M.P. Steinberg and R. Villota. 1990. A model quantitating energy and degree of starch gelatinization based on water, sugar and salt contents. J. Food Sci. 55:543-546.
11.Chinachoti, P. 1990. Isotherm equations for starch, sucrose and salt for calculation of high system water activities. J. Food Sci. 55:265-266.
12.  Chinachoti, P. 1990. Isotherm equations for starch, sucrose and salt for calculation of high systems water activities. J. Food Sci. 55:265-266.
13.  Chinachoti, P. and T.R. Stengle. 1990. Water mobility in Starch/Sucrose Systems: an Oxygen-17 NMR Study. J. Food Sci. 55:1732-1734.
14.  Chinachoti, P., V.A. White, L. Lo, and T.R. Stengle. 1991. Application of high resolution carbon-13, oxygen-17, and sodium-23 NMR to study the influences of water, sucrose and NaCl on starch gelatinization. Cereal Chem. 68:238-244.
15.  Chinachoti, P., M.-S. Kim-Shin, F. Mari, and L. Lo. 1991. Gelatinization of wheat starch in the presence of sucrose and NaCl: the correlation between Tp and water mobility as determined by 17O nuclear magnetic resonance. Cereal Chem. 68:245-248.
16.  Nussinovitch, A., M.S. Steffens and P. Chinachoti. 1991. Exponential model of the compressive stress-strain relationships of bread. Lebensmittel-Wissenschaft u. Technologie. 24:266-270.
17.  Kou, Y. and P. Chinachoti. 1991. Structural damage in bread staling as detected by recoverable work and stress-strain analysis. Cereal Foods World 36:888-892.
18.  Kim-Shin, M.-S., F. Mari, T.R. Stengle and P. Chinachoti. 1991. 17O NMR studies of water mobility during bread staling. J. Agric. Food Chem. 39:1915-1920.
19.  Nussinovitch, A., M. Steffens, P. Chinachoti and M. Peleg. 1992. Effect of strain level and storage time on the recoverable work of compressed bread crumbs. J. of Texture Studies. 23:13-24.
20.  Nussinovitch, A., M.S. Steffens and P. Chinachoti. 1992. Elastic properties of bread crumbs. Cereal Chem. 69:678-681.
21.  Hallberg, L.M. and P. Chinachoti. 1992. Dynamic mechanical analysis for glass transitions in long shelf-life bread. J. Food Sci. 57:1201-1229.
22.  Rao, P., A. Nussinovitch and P. Chinachoti. 1992. Effects of surfactants and amylopectin recrystallization and recoverability of bread crumbs during storage. Cereal Chem. 69:613-618.
23.  Chinachoti, P. 1994. Probing molecular and structural thermal events in cereal-based products. Thermochimica Acta 246:357-369.
24.  Rodriguez-Estrada, M., Chung, S. and Chinachoti, P. 1994. Solids extraction of cod frame and effects on ultrafiltration of the aqueous extract. J. Food Sci. 59 (4):799-803.
25.  Cherian, G., Gennadios, A. Weller, C. and Chinachoti, P. 1995. Thermomechanical behavior of wheat gluten films: effect of sucrose, glycerin and sorbitol. Cereal Chem. 72(1):1-6.
26.  Vittadini, E., Chen, X.J. and Chinachoti, P. 1996. Thermomechanical changes due to reheating of prebaked pizza shells by conventional and microwave methods. J. Food Sci. 61:990-994.
27.  Vodovotz, Y., Hallberg, L.M. and Chinachoti, P. 1996. Characterization of DMA results for aging and drying of standard white bread. Cereal Chem. 73:264-270.
28.  Li, S., Tang, J. and Chinachoti, P. 1996 Thermodynamics of starch-water systems: an analysis from solution-gel model of water sorption isotherm. J. Polymer Science, Part B, Polymer Physics. 34:2579-2589.
29.  Coupland, J.N., Zhu, Z., Wan, H., McClements, D.J., Nawar, W.W. and Chinachoti, P. 1996. Droplet Composition Affects the Rate of Oxidation of Emulsified Ethyl Linoleate-Tetradecane Mixtures. JOACS 73:795-801.
30.  Vodovotz, Y. and Chinachoti, P. 1996. Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis. J. Food Sci. 61(5):932-937.
31.  Cherian, G. and Chinachoti, P. 1996. 2H and 17O NMR study of water mobility in gluten in the glassy and rubbery states. Cereal Chem. 73(5):618-624.
32.  Li, S., Dickinson, L.C. and Chinachoti, P. 1996. Proton relaxation of starch, gluten by solid state Nuclear Magnetic Resonance spectroscopy. Cereal Chem. 73(6):736-743.
33.  Li S., Tang J., Chinachoti P.  1996.  Thermodynamics of Starch-Water Systems - An Analysis from Solution-Gel Model on Water Sorption Isotherms.  Journal of Polymer Science Part B: Polymer Physics, Vol.34(15): 2579-2589.
34.  Cherian, G. and Chinachoti, P. 1997. Action of oxidants on 2H NMR mobility and glass transition behavior of gluten. Cereal Chem. 74(3):312-317.
35.  Lavoie, J., Labbe, R.G. and Chinachoti, P. 1997. Comparison of 17O NMR Water Mobility to Water Activity for the Determination of Growth of Staphylococcus aureus. J. Food Sci. 62:861-866.
36.  Li, S., Dickinson, L.C. and Chinachoti, P. 1998. Water Mobility in Waxy Corn Starch by 2H and 1H NMR. J. Agric. and Food Chem. 46:62-71.
37.  Vodovotz, Y. and Chinachoti, P. 1998. Glassy-rubbery transition and recrystallization during aging of wheat starch gels. J. Agric. and Food Chem. 46:446-453.
38.  Ponginebbi, L., Nawar, W.W. and Chinachoti, P. 1999. Oxidation of emulsified linoleic acid. Journal of American Oil Chemists Society. 76(1):131-138.
39.  Pham, X., E. Vittadini, R.E. Levin and P. Chinachoti. The role of water mobility on mold spore germination.  J. of Agric. and Food Chem.  47(12):4976-4983.
40.  Chatakanonda, P., Varavinit, S. and Chinachoti, P. 2000. Effect of crosslinking on thermal and microscopic transition of rice starch. Liebensmittel-Wissenschft und-Technologie (LWT) 33:276-284.
41.  Chatakanonda, P., S. Varavinit and P. Chinachoti. Relationship of gelatinization and recrystallization of cross-linked rice to glass transition temperature. 2000. Cereal Chem. 77(3):315-319.
42.  Baik, M.-Y. and P. Chinachoti. Moisture redistribution and phase transition during bread staling. 2000. Cereal Chem. 77(4):484-488.
43.  Vodovotz, Y., Dickinson, L.C. and Chinachoti, P. 2000.  Molecular characterization around glassy transition of starch using 1H cross relaxation NMR. J. Agric. and Food Chem. 48(10); 4948-4954  2000.
44.  Ponginebbi, L., Nawar, W.W. and Chinachoti, P. 2000.  Effect of physical properties on lipid oxidation in freeze dried emulsions.   Grassy Y Aceites 51 (5): 348-354.
45.  Kou, K., L.C. Dickinson and P. Chinachoti. 2000.  Mobility of waxy corn starch using wide-line 1H NMR. J. of Agric. and Food Chem. 48 (11): 5489-5495 2000.
46.  Hardas, N. S. Danviriyakul, J.L. Foley, W.W. Nawar and P. Chinachoti. 2000.  Accelerated stability studies of microencapsulated anhydrous milkfat. Lebensmittel-Wissenschaft und –Technologie (LWT) 33(7):506-513 2000.
47.  Baik, M.-Y., and Chinachoti, P. 2001.  Effects of Glycerol and Storage Method on Thermal and Thermomechanical Properties of White Bread.  J. Agric. and Food Chem. 49:4031-4038 2001.
48.  Vittadini, E., L.C. Dickinson and P. Chinachoti. 2001.  1H and 2H NMR mobility in cellulose. Carbohydrate Polymers 46 (1):49-57  2001.
49.  Vitttadini, E., S. J. Schmidt, and P. Chinachoti.  2001.  Mobility of water in NaCl and brain heart infusion (BHI) solutions as studied by 17O NMR. Mol. Phys. 99 (19): 1641-1651.
50.  Wangsakarn, A., P. Chinachoti, D. J. McClements.  2001.  Maltodextrin –anionic surfactant interactions: isothermal titration calorimetry and surface tension study.  J. Agric. And Food Chem. 49 (10): 5039-5045.
51.  Atichokudomchai, N., Shobsngob, S., Chinachoti, P., and Varavinit, S.  2001.  A study of some physicochemical properties of high-crystalline tapioca starch.  Starch/Starke 53: 577-581.
52.  Hardas, N., Danviriyakul, S., Foley, J. L., Nawar, W. W., and Chinachoti, P.  2002.  Effect Of Relative Humidity On The Oxidative And Physical Stability Of Encapsulated Milk Fat. JAOCS 79, 151-158.
53.  Vittadini, E., Dickinson, L. C., and Chinachoti, P.  2002.  NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response.  Carbohydrate Polymers. 49 : 261-269.
54.  Danviriyakul, S., McClements, D. J., Decker, E., Nawar, W. W., and Chinachoti, P.  2002.  Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions.  J. Food Sci. 67(6): 2183-2189.
55.  Atichokudomchai, N., Varavinit, S. and Chinachoti, P. 2002.  A study of annealing and freeze-thaw stability of acid modified tapioca starches by differential scanning calorimetry (DSC).  Starch.   54 (8): 343-349.
56.  Atichokudomchai, N., Varavinit, S. and Chinachoti, P.2002.  Gelatinization transitions of acid-modified tapioca starches by differential scanning calorimetry (DSC).  Starch.  54(7):296-302.
57.  Baik, M.-Y., and Chinachoti, P. 2002. Effect of Glycerol and Storage Method on Mechanical Properties of White Bread.  Cereal Chem.  79(3):376-382.
58.  Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O. 2002.  Freezing and thawing conditions affect the gel stability of different varieties of rice flour.  Starch/Starke.  54 (1): 31-36.
59.  Hallberg, L.M. and Chinachoti, P. 2002.  A fresh perspective on staling:: the significance of starch recrystallization on the firming of bread.  J. Food Sci.  67 (3): 1092-1096.
60.  Chatakanonda, P., Chinachoti, P., Sriroth, K., Piyachomkwan, K., Chotineeranat, S., Tang, H. R., and Hills, B. 2003. The influence of time and conditions of harvest on structure-function  properties of cassava starch-A Proton NMR relaxation study.  Carbohydrate Polymer. 53 (3) 233-240.
61.  Baik, M.-Y., Dickinson, L. C., and Chinachoti, P.  2003.  Solid-state 13C CP/MAS NMR Studies on aging of starch in white bread.  J. of Agric. And Food Chem.  51(5): 1242-1248.
62.  Vittadini, E., Dickinson, L. C., Lavoie, J. P.and Chinachoti, P.  2003.  Water mobility in multicomponent model media as studied by 2H and 17O NMR. J of Agric. And Food Chem.  51(6): 1647-1652.
63.  Sun, Q., Senecal, A., Chinachoti, P., and Faustman, C. 2002. Effect of water activity on lipid oxidation and protein solubility in freeze-dried beef during storage.  J. Food Sci. 67(7):2512-2516.
64.  Sanguanpong, V.,Chotineeranat, S. Piyachomkwan, K., Oates, C.G., Chinachoti, P., Sriroth, K., 2003. Hydration and physicochemical properties of small-particle cassava starch.  Journal of the Science of Food and Agriculture, Vol. 83(2):123-32.
65.  Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., Naivikul, O. 2003. Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice. Starch - Stärke 55(9):410 - 415 .
66.  Sanguanpong, V., Chotineeranat, S., Piyachomkwan, K., Oates, C.G., Chinachoti, P., Sriroth, K. 2003. Preparation and structural properties of small-particle cassava starch. Journal of the Science of Food and Agriculture 83(8):760-768.
67.  Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O.. 2003. Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice. Starke 55(9):410-415.
68.  Vittadini, E. and Chinachoti, P. 2003. Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth. Int. J. Food Sci. Technol. 38(8): 841-847.
69.  Wangsakan, A., Chinachoti, P. and McClements, D.J.  2003.  Effect of Different Dextrose Equivalent of Maltodextrin on the Interactions with Anionic Surfactant in an Isothermal Titration Calorimetry Study. J. Agric. Food Chem., 51(26): 7810 -7814.
70.  Baik M.-Y. And Chinachoti, P. 2003.  Water self-diffusion coefficient and staling of white bread as affected by glycerol.  Cereal Chem. 80(6): 740-744.
71.  Baik M.-Y., Suhendro, E.L., Nawar, W.W., McClements, D.J., Decker, E.A. and Chinachoti, P.2004. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil.Journal of the American Oil Chemists' Society Vol 81(4): 355-360.
72.  Chatakanonda, P., Dickinson, L.C. and Chinachoti, P. 2003.  Mobility and Distribution of Water in Cassava and Potato Starches by 1H and 2H NMR. J. Agric. Food Chem., 51 (25), 7445 -7449.
73.  Wangsakan, A., Chinachoti, P. and McClements, D. J.  2004. Effect of Surfactant Type on Surfactant-Maltodextrin Interactions: Isothermal Titration Calorimetry, Surface Tensiometry, and Ultrasonic Velocimetry Study. Langmuir 20(10): 3913 -3919.
74.  Klinkesorna, U., Sophanodoraa, P., Chinachoti, P. and McClements, D. J. 2004. Stability and rheology of corn oil-in-water emulsions containing maltodextrin.  Food Research International 37(9): 851-859.
75.  Chinachoti, P., H-Kittikun, A., Klinkesorn, U., Sophanodora, P. 2004.  Chemical transesterification of tuna oil to enriched omega-3 polyunsaturated fatty acids.  Food Chemistry 87(3): 415-421.
76.  Atichokudomchaia, N., Varavinit, S. and Chinachoti, 2004. P. A study of ordered structure in acid-modified tapioca starch by 13C CP/MAS solid-state NMR. Carbohydrate Polymers 58(4): 383-389.
77.  Wangsakan, A. McClements, D.J., Chinachoti, P. and Dickinson, L.C. 2004.  Two-dimensional rotating-frame Overhauser spectroscopy (ROESY) and 13C NMR study of the interactions between maltodextrin and an anionic surfactant. Carbohydrate Research 339(6):1105-1111.
78.  Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D.J. and Decker, E.A. 2005.  Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology.  J. Agric. Food Chem., 53 (11): 4561-4566.
79.  Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A. And Mcclements D. J. 2005. Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition.  Food Hydrocolloids 19(6):1044-1053.
80.  Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D.J. and Decker, E.A.  2005.  Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes  J. Agric. Food Chem., 53 (21), 8365 -8371.
81.  Vittadini, E., Chinachoti, P., Lavoie, J. P., and Pham, X. 2005.  Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media.  Innovative Food Science & Emerging Technologies 6 (1): 21-28.
82.  Wangsakan A., Chinachoti, P. , Mcclements ,D. J.  2006.  Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin-anionic surfactant interactions.  Food hydrocolloids 20(4): 461-467.
83.  Klinkesorn, U., Sophanodora, P., Chinachoti. P., Decker, E. A., Mcclements, D. J. 2006.  Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition.  Food Res. Int. 39 (4):449-457.
84.  Deetae, P , Shobsngob, S., Varanyanond, W., Chinachoti, P.,  Naivikul, O. and Varavinit, S. 2008 Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch. Carbohydrate Polymers73(2):351-358.
1.Bread Staling. Y. Vodovotz and P. Chinachoti (eds.). 2000. CRC Press, N.Y.
2.The Encyclopedia of Food Science and Technology (2nd edition).  F.J. Francis (Editor-in-Chief), C.M. Bruhn, P. Chinachoti, F.M. Clydesdale, M.P. Doyle, K. McNutt, W.D. Powrie and C.K. Winter (Associate Editor). John Wiley & Sons, Inc.

Proceedings, Review Papers and Book Chapters:
1.Chinachoti, P. 1988. Water activity and states: the current progress in relation to fund functionality and quality control. Processing of the ASEAN Food Conference ’88, Bangkok, Thailand.
2.Chinachoti, P. and A. Nussinovitch. 1990. Stress-strain relationships and the effect of functional ingredients on recoverability of bread as related to the cellular and molecular studies.  Proceedings of the Natick Science Symposium, June 1990, US Army Natick RD&E Center, Natick, MA.
3.Chinachoti, P. and S.R. Schmidt. 1991. Solute-polymer-water interactions and their manifestations in “Water Relationships in Foods”, eds. H. Levine and L. Slade, Plenum Press, NY.
4.Chinachoti, P., Y. Kou and L.M. Hallberg. 1992. Determining the influence of moisture and humectants on the staling of long shelf-life bread using dynamic mechanical analyzer and nuclear magnetic resonance.  Proceedings of the Fourth Natick Science Symposium, June 1992, US Army Natick RD&E Center, Natick, MA.
5.Chinachoti, P. 1993. Water mobility and its relation to functionality of sucrose-containing food systems.  Food Technology 47:134-140.
6.Chinachoti, P. 1993. Description of bread textural deterioration by stress-strain curves, recoverable work, and thermal transitions.  Proceedings of the 6th International Congress on Engineering and Food (ICEF6), Chiba, Japan.
7.Chinachoti, P. 1995. New Techniques to Characterize Water in Foods. In “Food Preservation by Moisture Control:Fundamentals and Applications, ISOPOW PRACTICUM II” G.V. Barbosa-Canovas and J. Welti-Chanes (eds.), Technomic Publishing Company, Lancaster, PA.
8.Lavoie, J. and P. Chinachoti. 1995. The Role of Water Mobility in Promoting Staphylococcus aureus and Aspergillus niger Activities. In “Magnetic Resonance in Food Science,” P. Belton, I. Delgadills, A.M. Gil and G.A. Webb (eds.), The Royal Society of Chemistry, Cambridge, U.K.
9.Kou, Y., Lavoie, J.P. and Chinachoti, P. 1996. 17O NMR for water and its correlation with microbial activity.  The Proceeding of the 1993 Food Preservation 2000 Conference, US Army RD&E Center, Natick, MA October 19-21, 1993.
10.  Vodovotz, Y., Vittadini, E., Coupland, J., McClements, D.J. and Chinachoti, P. 1996. Bridging the Gap: the Use of Confocal Microscopy in Food Research. Food Technology 50(6):74-82.
11.  Chinachoti, P. 1995. Carbohydrates: functionality in foods. Am. J. Clin. Nutr. 61:922S-929S.
12.  Chinachoti, P. 1996. Characterization of Thermomechanical properties in starch and cereal products. J. of Thermal Analysis 47:195-213.
13.  Chinachoti, P. 1996. NMR Dynamic Properties of Water in Relation to Thermal Characteristics of Bread. In “The Properties of Water in Foods: ISOPOW 6,” ed. David S. Reid, Blackie Academic & Professional, New York, pp. 139-159.
14.  Vodovotz, Y. and Chinachoti, P. 1997 Confocal Microscopy of Bread. ACS Symposium on “New Analytical Techniques in Food Science,” M. Tunick, S. Palumbo and P. Fratamico (eds.) Plenum Publishing, New York, pp. 9-17.
15.  Chinachoti, P. Physical and oxidative stability of dairy emulsions, Proceedings of the National Milkfat Technology Forum, sponsored by Dairy Management, Inc., P 71-72, February 3, 1998, Chicago, IL.
16.  Chinachoti, P. 1998. Water migration and food storage stability. In “Food Storage Stability,” I.A. Taub and R.P. Singh, eds., CRC Press, Inc., Boca Raton, FL.
17.  Vodovotz, Y. and Chinachoti, P. 1998. Probing molecular motions of low moisture starch gels by carbon-13 nuclear magnetic resonance. In “Applications of Magnetic Resonance to Food Science,” G. Webb, editor, The Royal Society of Chemistry, Cambridge, pp. 185-192.
18.  Vodovotz, Y. and Chinachoti, P. 1998. Visualization of white bread with a confocal microscope. American Laboratory, 31(8): 46-51.
19.  Vodovotz, Y., M. Baik, E. Vittadini and P. Chinachoti. 2001. Instrumental Techniques used in bread staling analysis. In “Bread Staling”, eds. P. Chinachoti and Y. Vodovotz. CRC Press, N.Y.
20.  Chinachoti, P. 2000.   Water Activity. In “Food Chemistry: Principles and Applications,” G. Christen and J.Scott Smith (eds.), Science & Technology System, West Sacramento, CA, pp. 21-34.
21.  Chinachoti, P. and P. Krygsman. 2001.  NMR (minispec) of moisture content. In “Current Protocols in Food Analytical Chemistry.” Eds. R. Wrolstad, T.A. Acree, H. An, E. Decker, M.H. Penner, S. J. Sehwartz, C. F. Shoemaker, P. Sporns. John Wiley & Sons Inc., NY.
22.  Nawar, W. W. and Chinachoti, P.  2001.  Oxidative/antioxidative interactions of polyunsaturated fatty acids and cholesterol.  Progress in Nutrition 3(2):7-11.
23.  Chinachoti, P.  A fresh perspective on starch : a molecular-structure function challenge.  The Proceedings of the Third Thai Agro-industry Technical Meeting, Bangkok, Thailand, May 1-3, 2001.
24.  Chinachoti, P.  Physical States. 2003.  In “Encyclopedia of Agricultural and Food Engineering,” D. R. Heldman (ed.), Marcel Dekker, Inc., NY.
25.  Chinachoti, P. and Vittadini, E. 2005. Water Stress Of Bacteria And Molds From an NMR Water-Mobility Standpoint. In “Water Properties of Food, Pharmaceutical, and Biological Materials,” Eds. P. Buera, J. Welti-Chanes, P. Lillford, H. Corti.  CRC Press, Boca Raton, FL.
26.  Chinachoti, P., Vittadini, E., Chatakanonda, P., and Vodovotz, Y. 2006.  Characterization of Molecular Mobility in Carbohydrate Food Systems by NMR.  In “Modern Magnetic Resonance,” Ed. G.A. Webb.  Springer, pp. 1681-1690.
27.  Chinachoti, P. and Chatakanonda, P. 2010.  Water partitioning in colloidal systems as determined by NMR. In “Water Properties in Food, Health, Pharmaceutical and Biological Systems” D.S. Reid, T. Sajjanantakul, P. J. Lillford, and S. Charoenrein (Eds.), Wiley Blackwell, NY, pp 251-268.
Abstracts: 70+ abstracts
Presentations: 70+ presentations
$151,117. U.S. Army Natick RD&E Center, on Fundamental Mechanism of Molecular Effects of Bread Component on the Recoverability of Compacted Breads: Effects of Ingredients. 1988-1992.
$18,750. The New England Fisheries Development Foundation, Inc., (with H.O. Hultin), Fish Silage Concentration by Ultrafiltration. 1988-1990.
$5,000. Healey Endowment Grant, Quantitative Determination of Bound and Free Calcium by 43Ca NMR. 1988/89.
$4,000. Faculty Research Grant, Building of a Pulsed Field Gradient NMR probe (with T.R. Stengle) 1990.
$53,000. USDA-Low Input Sustainable Agriculture (with Dr. Anne Averill, Cranberry Experiment Station). Fish Silage Concentration by Ultrafiltration. 1990-1991.
$82,080. Augmentation Award for Science and Engineering Research Training (ASSERT) for minority student, Department of Defense, on the Study of the Mechanism of Bread Staling.
$20,480. Sugar Association. The role of sucrose on gluten film functionality (with Prof. C. Weller, Univ. of Nebraska). 1991-1992.
$12,800. Northeast Regional Aquaculture Center. Increasing aquaculture production in the northeast through nutrition (with Prof. J. Rosenau). 1991-1992.
$118,000. National Dairy Promotion and Research Board (with Prof. D.A. Evans) Replacement of coconut oil with stabilized butter/canola/soybean oil blends with optimum antioxidant and processing conditions.
$5,000. Faculty Research Grant. Relationship between NMR water mobility and microbial activity. 1991/92.
$155,000. USDA Competitive Research Grant. 17O NMR mobile water and its relation to mold germination and bacterial growth. 1992-1995.
$220,818. Department of Defense. Influence of Food Structure on Food Stability (IPA), 1995-2000.
$116,767. USDA – National Research Initiative (NRI): Water Mobility and Its Relation to Mold Germination and Bacterial Growth in Solids, (with L.C. Dickinson, R. Labbe and R. Levin). 1996-1997.
$120,806. Dairy Management, Inc.: Improvement of Oxidative Stability of Spray Dried Dairy Emulsions for Increased Utilization of the U.S. Milk Fat, P. Chinachoti, PI (with Profs. E. Decker, D.J. McClements and W. Nawar). 1996-1998.
$15,372. Department of Defense. Effects of water activity on partial oxygen pressure on oxidative quality of meat-based ration components. Co-PI with Dr. Cameron Faustman (Univ. of Connecticut), 1998-2000
$ 126,196.  Improvement of oxidative stability of encapsulated fish oil in food powders, Saltonstall-Kennedy Grant, National Oceanic and Atmposheric Administration (NOAA), $126,196, PI (with Profs. E. Decker, D.J. McClements and W. Nawar).Industrial grants $50,000+
$108,000. USDA National Research Fellowship in Food Science. (Levin, R. – Principal Investigator).
$3,500. Massachusetts Agriculture Education on “Massachusetts Agriculture in the Classroom” (with E. Decker).
$116,000. USDA-Evaluation of Factors Influencing the Antioxidant Activity of Carnosine and Related Peptides (approved, Prof. E. Decker as PI).
Food Technology in the Research Kitchen, Workshop on Designing, Preparing and Delivering Research Diets, Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, June 9-10, 1997.
“NMR Dynamic Properties of Water in Relation to Thermal Characteristics in Bread,” ISOPOW (International Symposium on Properties of Water) VI, Santa Rosa, CA March 2-8, 1996.
“Current Issues in Food Processing” School of Public Health, Harvard University, 1995.
Plenary Lecturer for the Food and Agriculture section at the GMEDCAT ’95 (Giornate Mediterranee di Calorinetria ed Analisi Termica) meeting, Cagliari, Italy, September 12-16, 1995.
“New Techniques to Characterize Water in Foods.” ISOPOW (International Symposium on Properties of Water) Practium II, Mexico, June 1994.
“Promotion of Critical Thinking in Food Science Class Room.”  The Teaching forum at the 1993 IFT Annual Meeting in June 1993, Chicago, IL.
“Oxygen-17 NMR Application to Measure Water Mobility as Related to Mold Germination and Bacterial Growth.”  Food Preservation 2000, US Army Natick RD&E Center, October, 1993.
“Carbohydrates: Functionality in Foods,” Symposium on New Dimension in Carbohydrates, Washington, DC, December, 1993.
“Water Mobility and Its Relations to Functionality of Sucrose-Containing Food Systems.”  The IFT Symposium on “New Perspective of Sucrose,” organized by the Carbohydrate Division, June 1992, IFT Annual Meeting, New Orleans, LA.
“Glass Transitions in Long Shelf-Life Breads as Measured by Dynamic Mechanical Analyzer.”  North America Thermal Analysis Society (NATAS) 20th Annual Conference, Minneapolis, MN, September 22-25, 1991.
“Food Technology in the Year 2002.”  Chinachoti, P.  The Conference on the National (Thailand) Aims of Science and Technology Development in the Year 2002, Los Angeles, CA, June 26-30, 1992, sponsored by the Office of the Science and Technology Counselor, Royal Thai Embassy, Washington, D.C.
Guest lecturer on Food Processing at the School of Nutrition, Tufts University, 1988-1990.
Guest lecturer on Water and its Relations in Foods at companies, such as OceanSpray Cranberries, inc., Opta Foods, Pfizer, M&M Mars, Hershey’s, Entenmann’s.
Visiting professor at DISTAM (the Department of Food Science) – Universita di Milano – sez. Technologie Alimantari (University of Milano), Milan, Italy, November 2-10, 1993.
the Federation of American Societies for Experimental Biology (FASEB) panel on “Health Aspects of Using Partially Hydrolyzed Guar Gum as a Food Ingredient.” 1992-1993.
the Federation of American Societies for Experimental Biology (FASEB) panel on “Assessment of the Caloric Contents of Polyols.” 1990-1991.
Editorial Board Member, ASEAN Food Journal 1991.
Editorial Board Member, Journal of Food Process Engineering 1991.
The Technical Specifications of a High-Energy, Nutrient-Dense Emergency Food Product, Committee on Military Nutrition Research, Food and Nutrition Board, Institute of Medicine, National Academy, Washington DC.  2001.
USDA Competitive Grant Proposal Review Panel – Value-Added and Food Processing – 2003-05.
1986-1996                     FD SCI 561 Food Processing I (4 credits with lab)
                                      FD SCI 562 Food Processing II (4 credits with lab)
1996-2003                     FD SCI 265 Survey of Food Science (4 credits with lab)
1996-2003                     FD SCI 561 Food Processing (4 credits with lab)
1993-2003                     FD SCI 190A Food Science Profession Seminar (1 credit)
1991, 94, 97, 99            FD SCI 790A Water in Foods (3 credits)
Ph.D. Students:
                                    Leah Lo                                    George Cherian
                                    Linnea M. Hallberg                     Yael Vodovotz
                                    Elena Vittadini                           Lucia Ponginebbi
                                    Jim Lavoie                                Supanee Danviriyakul
                                    Moo-Yeol Baik                          Pathama Chantakanonda
                                    Apiradee Wangsakarn       
M.S. Students
                                    Yang Kou                                 Pramila Rao
                                    Sungmi Chung                          Pei-Chung Tung
                                    Matt Stefens                             Maria Rodriguez-Estrada
                                    Stephanie Wang                       Woraluk Ang
                                    Ken Yang Lee                           Jim Lavoie
                                    Xuyen Pham                             John Foley
                                    Masubon Thongngam                Thaddao Waraho
                                    Pathama Chatakanonda             Fabiola Cornejo
- Exchange students (Ph.D./Post Doc/scientists) -6 individuals
- M.S. Independent Study (³6 credits) – 6 students
- Post-Doctorate Fellows/Research Associate: 9  
- Undergraduate Research - 6
A significant efforts shown here in special collaboration with Thailand educational and research institutions are results from a Thai governmental program (called Reverse Brain Drain Project).  I served for several years as the lead Agro-Industry coordinator and part of which engaged in several projects as follow.
Elected Eastern Regional Director for The Association of Thai Professionals in America and Canada (ATPAC) 1999-2000.
Chair, Higher Education Task Force to develop the Model University document upon request from the Deputy Secretary of Thai Ministry of University Affairs (MUA), 1999.(Document available upon request).
Lead Autonomous University Pilot Project supported by Thai Ministry of University Affairs on Autonomous University Reform.  I was asked by the Minister and Deputy Secretary to organize teams to assist university re-form in becoming an autonomous body, 6 workshops organized bringing 13 experts to Thailand, 1999-2002.  Example of Team members: Research VP U of Iowa (Dr. David Skorton), VP of Management & Fiscal Affairs and University Treasurer of the Univ of Massachusetts (Stephen W. Lenhardt ), Dean of Engineering of the Christian Brothers Univ.(Dr. Pong Malasri), Former Provost of Cornell University (Dr. Mal Nesheim).
Collaborative research
     on cassava starch with Kasetsart University, 1998-present, and on rice starch with Kasetsart University and Mahidol University (1999- 2003).
     Thailand Research Fund) Participating Advisor for a PhD student (Ms Utai Klinkesorn) Golden Jubilee Scholarship Program Production of Microencapsulated Fish Oil Enriched with Omega-3 Fatty Acid) 50,000  2000-2005 with  Assoc. Prof. Phairat Sophanodorn, Assoc Prof Aran Hanpongkittikul, Prof. Eric Decker, Prof. D. J. McClements
Visiting Professor (1 – 3 weeks each)
1.Department of Microbiology, King Mongkut University of Technology, Thailand 1997, 1998, 1999.
2.Faculty of Agro-Industry, Prince of Songkla University, Thailand 1998.
3.Department of Food Science, Thammasart University, 1997.
4.Department of Food Product Development, Kasetsart University, 1997.
External reviewer of Center of Excellence proposals in Food and Agricultural Sciences in Thailand, Asian Development Bank and MUA, 1997.
Coordinator of the Food Science and Technology consortium to build stronger collaboration between North America and Thailand, ATPAC-MUA Collaboration, 1997 –2001.
Chaired The 9th Annual ATPAC Workshop in science and technology exchange between Thai professionals in America, Canada and Thailand, May 21-23, 1999, Washington, D.C., USA