| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of Droplet Size and Concentration on the Color of Oil-in-Water Emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 1998 | Journal of Agricultural and Food Chemistry
46(8),pp. 2914-2920 | 90 |
| 2 | Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels | Chantrapornchai W., McClements D. | 2002 | Food Hydrocolloids
16(5),pp. 467-476 | 90 |
| 3 | Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 1999 | Colloids and Surfaces A: Physicochemical and Engineering Aspects
155(2-3),pp. 373-382 | 88 |
| 4 | Theoretical and experimental study of spectral reflectance and color of concentrated oil-in-water emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 1999 | Journal of Colloid and Interface Science
218(1),pp. 324-330 | 44 |
| 5 | Prediction of food emulsion color using light scattering theory | McClements D.J., Chantrapornchai W., Clydesdale F. | 1998 | Journal of Food Science
63(6),pp. 935-939 | 43 |
| 6 | Influence of relative refractive index on optical properties of emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 2001 | Food Research International
34(9),pp. 827-835 | 41 |
| 7 | Influence of glycerol on optical properties and large-strain rheology of heat-induced whey protein isolate gels | Chantrapornchai W., McClements D. | 2002 | Food Hydrocolloids
16(5),pp. 461-466 | 38 |
| 8 | Influence of flocculation on optical properties of emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 2001 | Journal of Food Science
66(3),pp. 464-469 | 36 |
| 9 | Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Maneeboon T., Chantrapornchai W. | 2018 | Agriculture and Natural Resources
52(4),pp. 354-360 | 26 |
| 10 | Comparison of Anthocyanin Extraction Methods from High Anthocyanin Purple Corn Cob Hybrid: KPSC 901, and Quality of the Extract Powder | Piyapanrungrueang W., Chantrapornchai W., Haruthaithanasan V., Sukatta U., Aekatasanawan C. | 2016 | Journal of Food Processing and Preservation
40(5),pp. 1125-1133 | 23 |
| 11 | Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung) | Pattanapa K., Therdthai N., Chantrapornchai W., Zhou W., Zhou W. | 2010 | International Journal of Food Science and Technology
45(9),pp. 1918-1924 | 20 |
| 12 | Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant | Yongsmith B., Thongpradis P., Klinsupa W., Chantrapornchai W., Haruthaithanasan V. | 2013 | Applied Microbiology and Biotechnology
97(20),pp. 8895-8902 | 19 |
| 13 | Optical properties of oil-in-water emulsions containing titanium dioxide particles | Chantrapornchai W., Clydesdale F., McClements D. | 2000 | Colloids and Surfaces A: Physicochemical and Engineering Aspects
166(1-3),pp. 123-131 | 18 |
| 14 | Understanding colors in emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 2008 | ACS Symposium Series
983,pp. 364-387 | 13 |
| 15 | Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract | Tepsongkroh B., Harnsilawat T., Maisuthisakul P., Chantrapornchai W. | 2015 | Journal of Dispersion Science and Technology
36(8),pp. 1126-1133 | 11 |
| 16 | Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Chantrapornchai W. | 2018 | International Food Research Journal
25(6),pp. 2666-2673 | 4 |
| 17 | Comparative study on conventional, accelerated solvent extraction and ultrasonic-assisted extraction of total phenolic and anthocyanin contents and antioxidant activities from Riceberry bran | Sirichokworrakit S., Rimkeeree H., Chantrapornchai W., Sukatta U. | 2022 | Agriculture and Natural Resources
56(2),pp. 243-254 | 0 |