| # | Document title | Authors | Year | Source | Cited by |
| 1 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 | Reid D., Sajjaanantakul T., Lillford P., Charoenrein S. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
| 14 |
| 2 | Acceleration of ageing in rice stick noodle sheets using low temperature | Satmalee P., Charoenrein S. | 2009 | International Journal of Food Science and Technology
44(7),pp. 1367-1372 | 13 |
| 3 | Color and gelling properties of dried egg white: Effect of drying methods and storage conditions | Katekhong W., Charoenrein S. | 2017 | International Journal of Food Properties
20(9),pp. 2157-2168 | 12 |
| 4 | Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white | Katekhong W., Charoenrein S. | 2018 | Drying Technology
36(2),pp. 169-177 | 11 |
| 5 | Effect of cultivar and ripening stage on quality and microstructure of frozen mangoes (mangifera indica linn.) | Rimkeeree K., Charoenrein S. | 2014 | International Journal of Food Properties
17(5),pp. 1093-1108 | 11 |
| 6 | Freezing characteristics and texture variation after freezing and thawing of four fruit types | Sirijariyawat A., Charoenrein S. | 2012 | Songklanakarin Journal of Science and Technology
34(5),pp. 517-523 | 11 |
| 7 | Reversed phase HPLC analysis of stability and microstructural effects on degradation kinetics of β-carotene encapsulated in freeze-dried maltodextrin-emulsion systems | Harnkarnsujarit N., Harnkarnsujarit N., Charoenrein S., Roos Y. | 2012 | Journal of Agricultural and Food Chemistry
60(38),pp. 9711-9718 | 10 |
| 8 | Porosity and Water Activity Effects on Stability of Crystalline β-Carotene in Freeze-Dried Solids | Harnkarnsujarit N., Harnkarnsujarit N., Charoenrein S., Roos Y. | 2012 | Journal of Food Science
77(11) | 10 |
| 9 | Effect of solute on the nucleation and propagation of ice | Charoenrein S., Goddard M., Reid D.S. | 1991 | Advances in Experimental Medicine and Biology
302,pp. 191-198 | 9 |
| 10 | Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango | Siramard S., Charoenrein S. | 2014 | International Journal of Food Science and Technology
49(9),pp. 2136-2141 | 9 |
| 11 | Food Freezing and Non-Equilibrium States | Charoenrein S., Harnkarnsujarit N. | 2017 | Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications
,pp. 39-62 | 8 |
| 12 | Texture and pectin content of four frozen fruits treated with calcium | Sirijariyawat A., Sirijariyawat A., Charoenrein S. | 2014 | Journal of Food Processing and Preservation
38(3),pp. 1346-1355 | 6 |
| 13 | Influence of annealing temperature on T′g of cooked rice stick noodles | Israkarn K., Charoenrein S. | 2006 | International Journal of Food Properties
9(4),pp. 759-766 | 6 |
| 14 | Phase volume measurements using magnetic resonance imaging | McCarthy M.J., Charoenrein S., German J.B., McCarthy K.L., Reid D.S. | 1991 | Advances in Experimental Medicine and Biology
302,pp. 615-626 | 5 |
| 15 | Effect of sodium carbonate on appearance and textural properties of glutinous rice cake | Reepholkul K., Charoenrein S. | 2013 | International Journal of Food Science and Technology
48(10),pp. 2185-2192 | 5 |
| 16 | Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105 | Katekhong W., Charoenrein S. | 2014 | International Journal of Food Science and Technology
49(10),pp. 2283-2289 | 5 |
| 17 | Microstructural changes and their relationship with quality and stability of frozen foods | Charoenrein S. | 2017 | Food Microstructure and Its Relationship with Quality and Stability
,pp. 123-138 | 5 |
| 18 | Physicochemical properties of glutinous rice in the presence of alkali and borax | Anupapsamosorn S., Charoenrein S. | 2015 | Starch/Staerke
67(11-12),pp. 930-936 | 4 |
| 19 | Influence of Acid Treatment on Physicochemical Properties of Aged Rice Flour | Trithavisup K., Charoenrein S. | 2016 | International Journal of Food Properties
19(9),pp. 2074-2086 | 4 |
| 20 | Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperature | Charoenrein S., Udomrati S. | 2013 | International Journal of Food Science
2013 | 4 |
| 21 | Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder | Katekhong W., Bhandari B., Jittanit W., Charoenrein S. | 2018 | Drying Technology
36(10),pp. 1224-1235 | 2 |
| 22 | Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique | Charoenrein S., Kaewtathip T. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
,pp. 657-661 | 2 |
| 23 | Use of Ethanol solution for extruding Konjac Glucomannan to modify its water absorption and water solubility | Tatirat O., Charunuch C., Kerr W.L., Charoenrein S. | 2013 | Kasetsart Journal - Natural Science
47(1),pp. 132-142 | 2 |
| 24 | Ionic diffusion in frozen starch gels | Charoenrein S., Reid D.S. | 1991 | Advances in Experimental Medicine and Biology
302,pp. 687-701 | 2 |
| 25 | The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice | Trithavisup K., Charoenrein S. | 2019 | Starch/Staerke
71(5-6) | 2 |
| 26 | Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films | Thirathumthavorn D., Charoenrein S., Krochta J. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
,pp. 641-645 | 2 |
| 27 | Glass transition temperature of some thai fruits using differential scanning calorimetry: Influence of annealing and sugar composition | Charoenrein S., Harnkarnsujarit N., Lowithun N., Rengsutthi K. | 2015 | Food Engineering Series
,pp. 413-420 | 1 |
| 28 | Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels | Charoenrein S., Tatirat O., Rengsutthi K., Thongngam M. | 2011 | Carbohydrate Polymers
83(1),pp. 291-296 | 124 |
| 29 | Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels | Muadklay J., Charoenrein S. | 2008 | Food Hydrocolloids
22(7),pp. 1268-1272 | 117 |
| 30 | Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauce | Rengsutthi K., Charoenrein S. | 2011 | LWT - Food Science and Technology
44(5),pp. 1309-1313 | 77 |
| 31 | Thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydride | Thirathumthavorn D., Charoenrein S. | 2006 | Carbohydrate Polymers
66(2),pp. 258-265 | 69 |
| 32 | Effect of sucrose on the freeze-thaw stability of rice starch gels: Correlation with microstructure and freezable water | Arunyanart T., Charoenrein S. | 2008 | Carbohydrate Polymers
74(3),pp. 514-518 | 62 |
| 33 | Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion | Vatanasuchart N., Naivikul O., Charoenrein S., Sriroth K. | 2005 | Carbohydrate Polymers
61(1),pp. 80-87 | 60 |
| 34 | The use of DSC to study the kinetics of heterogeneous and homogeneous nucleation of ice in aqueous systems | Charoenrein S., Reid D. | 1989 | Thermochimica Acta
156(2),pp. 373-381 | 55 |
| 35 | Thermal and pasting properties of acid-treated rice starches | Thirathumthavorn D., Charoenrein S. | 2005 | Starch/Staerke
57(5),pp. 217-222 | 55 |
| 36 | Effects of freezing and thawing on texture, microstructure and cell wall composition changes in papaya tissues | Phothiset S., Charoenrein S. | 2014 | Journal of the Science of Food and Agriculture
94(2),pp. 189-196 | 49 |
| 37 | Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems | Harnkarnsujarit N., Harnkarnsujarit N., Charoenrein S., Roos Y. | 2012 | Carbohydrate Polymers
88(2),pp. 734-742 | 48 |
| 38 | Use of centrifugation-filtration for determination of syneresis in freeze-thaw starch gels | Charoenrein S., Tatirat O., Muadklay J. | 2008 | Carbohydrate Polymers
73(1),pp. 143-147 | 41 |
| 39 | Physicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation process | Tatirat O., Charoenrein S. | 2011 | LWT - Food Science and Technology
44(10),pp. 2059-2063 | 40 |
| 40 | Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels | Charoenrein S., Preechathammawong N. | 2012 | Carbohydrate Polymers
90(2),pp. 1032-1037 | 40 |
| 41 | Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan | Lowithun N., Charoenrein S. | 2009 | International Journal of Food Science and Technology
44(11),pp. 2183-2188 | 39 |
| 42 | Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder | Harnkarnsujarit N., Charoenrein S. | 2011 | Journal of Food Engineering
105(4),pp. 592-598 | 32 |
| 43 | Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels | Charoenrein S., Preechathammawong N. | 2010 | Journal of Food Engineering
100(2),pp. 310-314 | 31 |
| 44 | Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion | Sirijariyawat A., Charoenrein S., Barrett D. | 2012 | Journal of the Science of Food and Agriculture
92(13),pp. 2581-2586 | 30 |
| 45 | The effect of rice aging on the freeze-thaw stability of rice flour gels | Katekhong W., Charoenrein S. | 2012 | Carbohydrate Polymers
89(3),pp. 777-782 | 29 |
| 46 | The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour | Jongsutjarittam O., Charoenrein S. | 2014 | Carbohydrate Polymers
114,pp. 133-140 | 25 |
| 47 | Physicochemical properties of extrusion-modified konjac glucomannan | Tatirat O., Charoenrein S., Kerr W.L. | 2012 | Carbohydrate Polymers
87(2),pp. 1545-1551 | 25 |
| 48 | Aging effects on sorbitol- and non-crystallizing sorbitol-plasticized tapioca starch films | Thirathumthavorn D., Thirathumthavorn D., Charoenrein S. | 2007 | Starch/Staerke
59(10),pp. 493-497 | 22 |
| 49 | Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes | Harnkarnsujarit N., Charoenrein S. | 2011 | Food Research International
44(10),pp. 3188-3194 | 21 |
| 50 | Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing | Kaewtathip T., Charoenrein S. | 2012 | International Journal of Food Science and Technology
47(5),pp. 985-990 | 21 |
| 51 | Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake | Jongsutjarittam N., Charoenrein S. | 2013 | Carbohydrate Polymers
97(2),pp. 306-314 | 21 |
| 52 | Effect of freezing rates and freeze-thaw cycles on the texture, microstructure and pectic substances of mango | Charoenrein S., Owcharoen K. | 2016 | International Food Research Journal
23(2),pp. 613-620 | 19 |
| 53 | Morphology and physicochemical changes in rice flour during rice paper production | Phothiset S., Charoenrein S. | 2007 | Food Research International
40(2),pp. 266-272 | 19 |
| 54 | Effect of temperature on the stability of fruit bromelain from smooth cayenne pineapple | Jutamongkon R., Charoenrein S. | 2010 | Kasetsart Journal - Natural Science
44(5),pp. 943-948 | 18 |
| 55 | Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity | Katekhong W., Charoenrein S. | 2016 | Journal of the science of food and agriculture
96(13),pp. 4423-4431 | 14 |