| # | Document title | Authors | Year | Source | Cited by |
| 1 | Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase | Udomrati S., Udomrati S., Ikeda S., Gohtani S. | 2013 | Journal of Food Engineering,
116(1), pp. 170-175 | 37 |
| 2 | Enzymatic esterification of tapioca maltodextrin fatty acid ester | Udomrati S., Udomrati S., Gohtani S. | 2014 | Carbohydrate Polymers,
99, pp. 379-384 | 33 |
| 3 | Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions | Udomrati S., Cheetangdee N., Gohtani S., Surojanametakul V., Klongdee S. | 2020 | Food Science and Biotechnology,
29(3), pp. 387-392 | 33 |
| 4 | The effect of tapioca maltodextrins on the stability of oil-in-water emulsions | Udomrati S., Udomrati S., Ikeda S., Gohtani S. | 2011 | Starch/Staerke,
63(6), pp. 347-353 | 25 |
| 5 | Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions | Udomrati S., Udomrati S., Gohtani S. | 2015 | Food Hydrocolloids,
44, pp. 23-31 | 24 |
| 6 | Effects of water-soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion | Udomrati S., Pantoa T., Gohtani S., Nakajima M., Uemura K., Kobayashi I. | 2020 | International Journal of Food Science and Technology,
55(4), pp. 1437-1447 | 23 |
| 7 | Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions | Udomrati S., Udomrati S., Khalid N., Khalid N., Gohtani S., Nakajima M., Nakajima M., Neves M., Neves M., Uemura K., Uemura K., Kobayashi I., Kobayashi I. | 2016 | Carbohydrate Polymers,
143, pp. 44-50 | 22 |
| 8 | Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities | Prapun R., Cheetangdee N., Udomrati S. | 2016 | International Food Research Journal,
23(5), pp. 2117-2124 | 21 |
| 9 | Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility | Udomrati S., Pantoa T., Gohtani S., Nakajima M., Uemura K., Kobayashi I. | 2020 | Journal of the Science of Food and Agriculture,
100(6), pp. 2473-2481 | 16 |
| 10 | Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: Stabilization mechanism, rheological properties, and stability of emulsions | Udomrati S., Gohtani S. | 2014 | Journal of the Science of Food and Agriculture,
94(15), pp. 3241-3247 | 13 |
| 11 | Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification | Udomrati S., Udomrati S., Khalid N., Khalid N., Khalid N., Gohtani S., Nakajima M., Nakajima M., Uemura K., Uemura K., Kobayashi I., Kobayashi I. | 2016 | Colloids and Surfaces B: Biointerfaces,
148, pp. 333-342 | 12 |
| 12 | 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, 549192 | 10 |
| 13 | Surface-Active Properties and Anti-Microbial Activities of Esterified Maltodextrins | Pantoa T., Shompoosang S., Ploypetchara T., Gohtani S., Udomrati S. | 2019 | Starch/Staerke,
71(7-8), 1800265 | 9 |
| 14 | Turmeric extract-loaded-oil-in-water emulsion containing soy polysaccharide: Physical properties, bioactive abilities, stability, and in vitro gastrointestinal digestion | Udomrati S., Pantoa T., Pongpaew P., Klinsoda J., Noisuwan P., Thirathumthavorn D. | 2025 | Future Foods,
11, 100626 | 8 |
| 15 | Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge | Tanjor S., Udomrati S., Aussanasuwannakul A. | 2024 | International Journal of Food Properties,
27(1), pp. 314-325 | 7 |
| 16 | Enzymatic modification and characterization of xylo-oligosaccharide esters as potential emulsifiers | Udomrati S., Gohtani S. | 2015 | International Food Research Journal,
22(2), pp. 818-825 | 7 |
| 17 | Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch | Surojanametakul V., Satmalee P., Thirathumthavorn D., Udomrati S. | 2022 | Journal of Food Measurement and Characterization | 7 |
| 18 | Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80-Stabilized Oil-in-water Emulsion | Udomrati S., Pantoa T., Gohtani S., Nakajima M., Uemura K., Kobayashi I. | 2020 | European Journal of Lipid Science and Technology,
2000066 | 6 |
| 19 | Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties | Surojanametakul V., Udomrati S., Satmalee P. | 2022 | Starch/Staerke,
2100137 | 6 |
| 20 | Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion | Pantoa T., Pongpaew P., Thirathumthavorn D., Prabsangob N., Udomrati S. | 2024 | Future Foods,
9, 100358 | 6 |
| 21 | Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise | Prabsangob N., Udomrati S. | 2024 | Future Foods,
9, 100298 | 6 |
| 22 | Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect | Prabsangob N., Hangsalad S., Udomrati S. | 2024 | Foods,
13(2), 184 | 6 |
| 23 | Rheological properties of pastes and gels of rice flour with varied amylose contents | Udomrati S., Tungtrakul P., Lowithun N., Thirathumthavorn D. | 2022 | Science, Engineering and Health Studies,
16, 22030007 | 5 |
| 24 | Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application | Udomrati S., Pantoa T., Sorndech W., Ploypetchara T. | 2024 | Journal of Food Measurement and Characterization | 4 |
| 25 | The effect of concentration on rheological properties of sago (Metroxylon sagu) starch | Udomrati S., Tungtrakul P., Lowithun N., Thirathumthavorn D. | 2024 | Food Research,
8(3), pp. 97-105 | 4 |
| 26 | Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage | Tanjor S., Udomrati S., Aussanasuwannakul A. | 2025 | Applied Food Research,
5(1), 100893 | 4 |
| 27 | Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages | Prabsangob N., Hangsalad S., Udomrati S. | 2025 | Food Chemistry: X,
27, 102356 | 3 |
| 28 | Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour | Thirathumthavorn D., Chai-Uea P., Wongpacharat S., Udomrati S., Siriwongwilaichat P., Taechapairoj C. | 2025 | Starch Staerke,
e70065 | 2 |
| 29 | Effects of drum drying on the nutritional composition, proteomic profile, and functional properties of Wolffia globosa | Pattarayingsakul W., Uthailak N., Tanjor S., Limsangouan N., Udomrati S., Reamtong O. | 2025 | Journal of the Science of Food and Agriculture | 2 |
| 30 | Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate | Thirathumthavorn D., Sintongtanaput A., Wongpracharat S., Chai-Uea P., Udomrati S. | 2022 | Brazilian Journal of Food Technology,
25, e2022045 | 2 |
| 31 | DSC STUDIES OF THE EFFECT OF SODIUM CARBONATE, POLYOLS, AND EMULSIFIERS ON THERMAL PROPERTIES OF GLUTEN-FREE NOODLE DOUGH | Kongrueng A., Thirathumthavorn D., Udomrati S., Chai-Uea P., Wattanapairoj C. | 2023 | Journal of Sustainability Science and Management,
18(9), pp. 111-122 | 0 |
| 32 | Extending spring roll sheet shelf life against microbial spoilage using preservative combinations | Leelakhajornkij C., Chudhangkura A., Teangpook C., Udomrati S. | 2026 | Food Research,
10(1), pp. 165-173 | 0 |
| 33 | Combination of whey protein isolate and Sargassum sp. extract on microstructure, tribological properties, and in vitro protein digestibility of reconstituted high-protein beverage models | Tanjor S., Udomrati S., Kaewtathip T., Niemrungruang S., Aussanasuwannakul A. | 2026 | Food Hydrocolloids for Health,
10, 100296 | 0 |
| 34 | Impact of hydrocolloid type and addition sequence on properties of dry-heated tapioca flour: Physicochemical, thermal, rheological, and textural characteristics | Thirathumthavorn D., Wongpracharat S., Jundaeng K., Buapun J., Chai-Uea P., Udomrati S. | 2027 | Food Hydrocolloids,
182, 113061 | 0 |