| # | Document title | Authors | Year | Source | Cited by |
| 1 | Optimization of instant jasmine rice process and its physicochemical properties | Prasert W., Suwannaporn P. | 2009 | Journal of Food Engineering,
95(1), pp. 54-61 | 135 |
| 2 | Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran | Charunuch C., Limsangouan N., Prasert W., Wongkrajang K. | 2014 | International Food Research Journal,
21(2), pp. 713-722 | 30 |
| 3 | Optimization of extrusion conditions for functional ready-to-eat breakfast cereal | Charunuch C., Limsangouan N., Prasert W., Butsuwan P. | 2011 | Food Science and Technology Research,
17(5), pp. 415-422 | 20 |
| 4 | Nano-Emulsions; Emulsification using low energy methods | Gohtani S., Prasert W., Prasert W. | 2014 | Japan Journal of Food Engineering,
15(3), pp. 119-130 | 19 |
| 5 | Effect of sucrose on phase behavior of aqueous phase/polyoxyethylene sorbitan fatty acid ester (Tween xx)/vegetable oil systems and food nano-emulsification using low-energy methods | Prasert W., Prasert W., Gohtani S. | 2016 | Journal of Food Engineering,
168, pp. 119-128, 8259 | 11 |
| 6 | Effect of temperature on low-energy nano-emulsification and phase behavior in water/polyoxyethylene sorbitan fatty acid ester (Tweens®)/vegetable oil systems | Prasert W., Prasert W., Gohtani S. | 2016 | Journal of Food Engineering,
180, pp. 101-109 | 9 |
| 7 | Effects of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process conditions on physicochemical properties of fortified omega-3 fibrous high moisture meat analogs | Prasert W., Pantoa T., Chitisankul W.T., Pengpinij W. | 2022 | Journal of Food Processing and Preservation,
e17227 | 5 |
| 8 | Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach | Kantrong H., Prasert W., Rodkwan N., Pengpinit W. | 2022 | Journal of Food Processing and Preservation,
e17140 | 4 |
| 9 | Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties | Pan-utai W., Pantoa T., Prasert W., Sangkhiaw J., Rojviriya C., Phoovasawat C., Kantrong H. | 2025 | Foods,
14(16), 2838 | 2 |
| 10 | Effects of chitosan and phosphate on quality characteristics and shelf life extension of pork meatballs | Jantapirak S., Klongdee S., Limsangouan N., Kantrong H., Prasert W. | 2021 | Agriculture and Natural Resources,
55(2), pp. 219-228 | 1 |