| # | Document title | Authors | Year | Source | Cited by |
| 1 | Rubber particle proteins REF1 and SRPP1 interact differently with native lipids extracted from Hevea brasiliensis latex | Wadeesirisak K., Castano S., Berthelot K., Vaysse L., Bonfils F., Peruch F., Rattanaporn K., Liengprayoon S., Lecomte S., Bottier C. | 2017 | Biochimica et Biophysica Acta - Biomembranes,
1859(2), pp. 201-210 | 44 |
| 2 | Rapid evolution of biochemical and physicochemical indicators of ammonia-stabilized Hevea latex during the first twelve days of storage | Bottier C., Gross B., Wadeesirisak K., Srisomboon S., Jantarasunthorn S., Musigamart N., Roytrakul S., Liengprayoon S., Vaysse L., Kunemann P., Vallat M., Mougin K. | 2019 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
570, pp. 487-498 | 11 |
| 3 | Interactions of REF1 and SRPP1 rubber particle proteins from Hevea brasiliensis with synthetic phospholipids: Effect of charge and size of lipid headgroup | Wadeesirisak K., Castano S., Vaysse L., Vaysse L., Bonfils F., Bonfils F., Peruch F., Rattanaporn K., Liengprayoon S., Lecomte S., Bottier C., Bottier C. | 2023 | Biochemical and Biophysical Research Communications,
679, pp. 205-214 | 3 |
| 4 | In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk | Pantoa T., Wadeesirisak K., Saah S., Saithong P. | 2025 | Future Foods,
11, 100636 | 1 |
| 5 | Exploring effects of chickpea-derived crude oligosaccharides on gut microbiota and their potential in cashew nut yogurt-like product development | La-ongkham O., Wadeesirisak K., Chantorn S. | 2025 | Applied Food Research,
5(2), 101160 | 1 |
| 6 | Biochemical composition and functional properties of pumpkin (Cucurbita sp.) seed yogurt: a functional plant-based product | Wadeesirisak K., Musigamart N., Pantoa T., Saithong P., Chitisankul W.T. | 2025 | Applied Food Research,
5(2), 101388 | 0 |
| 7 | Freeze-dried plant-based yogurts from whole and dehulled black mung beans (Vigna mungo L.): bioactive properties, in vitro protein digestibility, and functional innovation | Wadeesirisak K., Rodkwan N., Tanjor S., Saithong P., Chitisankul W.T. | 2025 | Future Foods,
12, 100788 | 0 |