| # | Document title | Authors | Year | Source | Cited by |
| 1 | Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging | Klinmalai P., Srisa A., Laorenza Y., Katekhong W., Harnkarnsujarit N. | 2021 | LWT
152 | 72 |
| 2 | Thermoplastic starch blown films functionalized by plasticized nitrite blended with PBAT for superior oxygen barrier and active biodegradable meat packaging | Katekhong W., Wongphan P., Klinmalai P., Harnkarnsujarit N. | 2022 | Food Chemistry
374 | 57 |
| 3 | 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 | 44 |
| 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 | 30 |
| 5 | 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 | 25 |
| 6 | 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 | 21 |
| 7 | 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 | 12 |
| 8 | Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (Bombyx mori): Process Optimization and Composition Analysis | Tangsanthatkun J., Peanparkdee M., Katekhong W., Harnsilawat T., Tan C.P., Klinkesorn U. | 2022 | Foods
11(3) | 7 |
| 9 | 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 | 6 |
| 10 | Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods | Phuangjit U., Klinkesorn U., Tan C.P., Katekhong W. | 2023 | Journal of the Science of Food and Agriculture
| 2 |
| 11 | Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by-product gluten-free pasta | Adiba I.F., Sae-tan S., Katekhong W., Ritthiruangdej P., Chaveesuk R., Ratanasumawong S. | 2024 | International Journal of Food Science and Technology
| 0 |
| 12 | Freeze-Thaw Stability Regulating Mechanism of Polysaccharide Extracted from Mung Bean Seed Coat on Rice Starch Gel: Retardation of Retrogradation and Ice Crystal Growth | Klinmalai P., Manajareansook P., Charoensiddhi S., Katekhong W. | 2024 | Food and Bioprocess Technology
| 0 |