| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of hydrothermal treatment of rice flour on various rice noodles quality | Cham S., Suwannaporn P. | 2010 | Journal of Cereal Science,
51(3), pp. 284-291 | 163 |
| 2 | Optimization of instant jasmine rice process and its physicochemical properties | Prasert W., Suwannaporn P. | 2009 | Journal of Food Engineering,
95(1), pp. 54-61 | 144 |
| 3 | Classification of rice amylose content by discriminant analysis of physicochemical properties | Suwannaporn P., Pitiphunpong S., Champangern S. | 2007 | Starch/Staerke,
59(3-4), pp. 171-177 | 90 |
| 4 | Rice-eating quality among consumers in different rice grain preference countries | Suwannaporn P., Linnemann A. | 2008 | Journal of Sensory Studies,
23(1), pp. 1-13 | 75 |
| 5 | Young rice protein as a new source of low allergenic plant-base protein | Pantoa T., Baricevic-Jones I., Suwannaporn P., Kadowaki M., Kubota M., Roytrakul S., Mills E.N.C. | 2020 | Journal of Cereal Science,
93, 102970 | 60 |
| 6 | Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach | Kamjijam B., Bednarz H., Suwannaporn P., Jom K.N., Niehaus K. | 2020 | Journal of Cereal Science,
93, 102958 | 60 |
| 7 | Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage | Denchai N., Suwannaporn P., Lin J., Soontaranon S., Kiatponglarp W., Huang T. | 2019 | Journal of Food Science,
84(6), pp. 1400-1410 | 52 |
| 8 | Assessing new product development success factors in the Thai food industry | Suwannaporn P., Speece M. | 2010 | British Food Journal,
112(4), pp. 364-386 | 48 |
| 9 | Tolerance and nutritional therapy of dietary fibre from konjac glucomannan hydrolysates for patients with inflammatory bowel disease (IBD) | Suwannaporn P., Thepwong K., Tester R., Al-Ghazzewi F., Piggott J., Shen N., Chen Z., Chen F., Yang J., Zhang D., Tang M. | 2013 | Bioactive Carbohydrates and Dietary Fibre,
2(2), pp. 93-98 | 47 |
| 10 | Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility | Sudlapa P., Suwannaporn P. | 2023 | Food Hydrocolloids,
136, 108280 | 43 |
| 11 | Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages | Ranathunga A., Suwannaporn P., Kiatponglarp W., Wansuksri R., Sagis L.M.C. | 2023 | Carbohydrate Polymers,
312, 120812 | 43 |
| 12 | Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems | Champrasert O., Champrasert O., Chu J., Meng Q., Viney S., Holmes M., Suwannaporn P., Orfila C. | 2021 | Food Chemistry,
363, 130213 | 38 |
| 13 | Ultrasonication of Milky Stage Rice Milk with Bioactive Peptides from Rice Bran: Its Bioactivities and Absorption | Ngamsuk S., Hsu J.L., Huang T.C., Suwannaporn P. | 2020 | Food and Bioprocess Technology,
13(3), pp. 462-474 | 36 |
| 14 | Consumer preferences and buying criteria in rice: A study to identify market strategy for thailand jasmine rice export | Suwannaporn P., Linnemann A. | 2008 | Journal of Food Products Marketing,
14(4), pp. 33-53 | 34 |
| 15 | Acrylamide mitigation using zein–polysaccharide complex particles | Champrasert O., Orifila C., Suwannaporn P. | 2022 | Food Hydrocolloids,
124, 107317 | 33 |
| 16 | Consumer preference mapping for rice product concepts | Suwannaporn P., Linnemann A., Chaveesuk R. | 2008 | British Food Journal,
110(6), pp. 595-606 | 31 |
| 17 | Characterization and bioactivities of young rice protein hydrolysates | Pantoa T., Kubota M., Suwannaporn P., Kadowaki M. | 2020 | Journal of Cereal Science,
95, 103049 | 31 |
| 18 | Effect of pretreatments and vacuum drying on instant dried pork process optimization | Laopoolkit P., Suwannaporn P. | 2011 | Meat Science,
88(3), pp. 553-558 | 29 |
| 19 | Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch | Champrasert O., Sagis L.M.C., Suwannaporn P. | 2023 | Food Hydrocolloids,
135, 108186 | 25 |
| 20 | Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil | Sangpradab J., Kamonpatana P., Suwannaporn P., Huang T.C. | 2021 | Food and Bioprocess Technology | 24 |
| 21 | Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging | Kamjijam B., Suwannaporn P., Bednarz H., Na Jom K., Niehaus K. | 2021 | Food chemistry,
365, pp. 130399, 130399 | 24 |
| 22 | Young cereal grains as a new source of healthy and hypoallergenic foods: a review | Ranathunga R.A.A., Suwannaporn P. | 2021 | Journal of Food Science and Technology | 21 |
| 23 | Physicochemical properties of KDML 105 rice cultivar from different cultivated locations in Thailand | Pitiphunpong S., Suwannaporn P. | 2009 | Journal of the Science of Food and Agriculture,
89(13), pp. 2186-2190 | 21 |
| 24 | Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk | Phakthawat K., Shen P., Ranathunga A., Klinkesorn U., Suwannaporn P. | 2023 | Food Hydrocolloids,
145, 109070 | 21 |
| 25 | Trade-off analysis of packaging attributes for foods and drinks | Jinkarn T., Suwannaporn P. | 2015 | British Food Journal,
117(1), pp. 139-156 | 18 |
| 26 | Marketing research and new product development success in Thai food processing | Suwannaporn P., Speece M. | 2003 | Agribusiness,
19(2), pp. 169-188 | 16 |
| 27 | The Jasmine rice (KDML 105 variety) adulteration detection using physico-chemical properties | Pitiphunpong S., Champangern S., Suwannaporn P. | 2011 | Chiang Mai Journal of Science,
38(1), pp. 105-115 | 14 |
| 28 | Retrogradation of rice flour gel and dough: Plasticization effects of some food additives | Ploypetchara T., Suwannaporn P., Pechyen C., Gohtani S. | 2015 | Cereal Chemistry,
92(2), pp. 198-203 | 13 |
| 29 | Continuous learning process in new product development in the Thai food-processing industry | Suwannaporn P., Speece M. | 2000 | British Food Journal,
102(8), pp. 598-614 | 13 |
| 30 | Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality | Wattananapakasem I., van Valenberg H., Fogliano V., Costabile A., Suwannaporn P. | 2018 | Food and Bioprocess Technology,
11(6), pp. 1111-1124 | 13 |
| 31 | Enzymatic digestible starch from pyrodextrinization to control the release of tocopheryl acetate microencapsulation in simulated gut model | Subpuch N., Huang T., Suwannaporn P. | 2016 | Food Hydrocolloids,
53, pp. 277-283 | 12 |
| 32 | Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy | Ranathunga A., Thumanu K., Kiatponglarp W., Siriwong S., Wansuksri R., Suwannaporn P. | 2023 | Food Chemistry Advances,
2, 100290 | 12 |
| 33 | Effect of short term administration of konjac glucomannan hydrolysates on adult blood lipid parameters and glucose concentrations | Suwannaporn P., Tester R., Al-Ghazzewi F., Artitdit P. | 2015 | Nutrition and Food Science,
45(4), pp. 616-624 | 11 |
| 34 | Effects of water requirement and substitution level on wheat-rice noodles with hydrocolloids | Suwannaporn P., Wiwattanawanich K. | 2011 | Starch/Staerke,
63(8), pp. 493-502 | 11 |
| 35 | Attitudes toward rice compared with potatoes and pasta among british, french, dutch and belgian consumers | Supakornchuwong C., Suwannaporn P. | 2012 | Journal of Sensory Studies,
27(2), pp. 71-77 | 11 |
| 36 | Organization of new product development in Thailand' food processing industry | Suwannaporn P., Speece M. | 1998 | International Food and Agribusiness Management Review,
1(2), pp. 195-226 | 10 |
| 37 | Effect of water requirement and alkali on wheat-rice noodle quality | Suwannaporn P., Wiwattanawanich K., Tester R. | 2014 | Starch/Staerke,
66(5-6), pp. 475-483 | 10 |
| 38 | Covalent and non-covalent complexation of rice protein hydrolysate-polyphenols for plant based foaming agents | Koamornsup P., Suwannaporn P., Suwannaporn P., Choowongkomon K., Lin J., Hsu J.L. | 2026 | Food Hydrocolloids,
172, 111876 | 10 |
| 39 | In vivo prebiotic properties of Ascophyllum nodosum polysaccharide hydrolysates from lactic acid fermentation | Kaewmanee W., Suwannaporn P., Huang T.C., Al-Ghazzewi F., Tester R.F. | 2019 | Journal of Applied Phycology,
31(5), pp. 3153-3162 | 9 |
| 40 | Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities | Wattananapakasem I., Costabile A., Suwannaporn P. | 2018 | Food Research International,
103, pp. 182-191 | 9 |
| 41 | Encapsulation efficiency of coenzyme Q10-liposomes in alginate | Sakchareonkeat P., Huang T., Suwannaporn P., Chiang Y., Hsu J., Hong Y. | 2013 | Nutrition and Food Science,
43(2), pp. 150-160 | 9 |
| 42 | Physicochemical properties of protease-treated rice flour | Dorglamud S., Suwannaporn P., Huang T., Tester R. | 2013 | Starch/Staerke,
65(7-8), pp. 613-620 | 7 |
| 43 | Stabilization of rice bran using ohmic heating or ultra-superheated steam | Moreno J.P.C., Ratphitagsanti W., Suwannaporn P., Kamonpatana P. | 2021 | Agriculture and Natural Resources,
55(5), pp. 816-825 | 7 |
| 44 | Effect of granular and molecular structure of starch on physicochemical properties and digestibility of dough- and mature-stage rice | Wattanavanitchakorn S., Wansuksri R., Kamonsutthipaijit N., Ranathunga A., Kamolsukyeunyong W., Suwannaporn P., Suwannaporn P. | 2025 | Food Chemistry X,
29, 102643 | 5 |
| 45 | Complexation, Molecular Forces, Digestibility, and Celiac–Related Peptides of Gluten Blend Meat Analogs with Redox Agents | Maharani S., Hsu J.L., Lin J., Suwannaporn P., Suwannaporn P. | 2026 | Food and Bioprocess Technology,
19(4), 183 | 2 |
| 46 | Transglutaminase crosslinking to improve quality of rice flour gel | Netrprachit P., Ogawa M., Suwannaporn P. | 2019 | Italian Journal of Food Science,
31(5), pp. 163-170 | 1 |
| 47 | Annealing of acid-modified rice starch to use as a thickening agent | Aryupong J., Suwannaporn P., Fuongfuchat A., Gohtani S. | 2019 | Italian Journal of Food Science,
31(5), pp. 155-162 | 1 |
| 48 | Aspects of Carbohydrate Digestion | Suwannaporn P., Suwannaporn P. | 2018 | Starch/Staerke,
70(9-10), 1870027 | 0 |
| 49 | Instant rice physicochemical properties and eating quality | Suwannaporn P. | 2011 | New Topics in Food Engineering,
pp. 289-300 | 0 |
| 50 | Protein source and redox-mediated structural modifications, bioactivity, and celiac-related peptides in high-moisture extruded gluten-based meat analogs | Maharani S., Suwannaporn P., Lin J., Hsu J.L. | 2026 | Food Chemistry,
525, 150553 | 0 |
| 51 | Infrared imaging and multivariate analysis of structure, bioactive compounds, and starch digestibility of dough and mature stages rice | Thumanu K., Wattanavanitchakorn S., Wansuksri R., Cael S., Cael S., Nawong S., Pakawanit P., Suwannaporn P., Suwannaporn P. | 2026 | Journal of Cereal Science,
128, 104396 | 0 |