| # | Document title | Authors | Year | Source | Cited by |
| 1 | Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants | Maisuthisakul P., Suttajit M., Pongsawatmanit R. | 2007 | Food Chemistry,
100(4), pp. 1409-1418 | 502 |
| 2 | Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study | Harnsilawat T., Pongsawatmanit R., McClements D. | 2006 | Food Hydrocolloids,
20(5), pp. 577-585 | 313 |
| 3 | Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions | Thanasukarn P., Pongsawatmanit R., McClements D. | 2004 | Food Hydrocolloids,
18(6), pp. 1033-1043 | 169 |
| 4 | Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch | Pongsawatmanit R., Srijunthongsiri S. | 2008 | Journal of Food Engineering,
88(1), pp. 137-143 | 128 |
| 5 | Stabilization of model beverage cloud emulsions using protein- polysaccharide electrostatic complexes formed at the oil-water interface | Harnsilawat T., Pongsawatmanit R., McClements D. | 2006 | Journal of Agricultural and Food Chemistry,
54(15), pp. 5540-5547 | 127 |
| 6 | Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch | Pongsawatmanit R., Temsiripong T., Ikeda S., Nishinari K. | 2006 | Journal of Food Engineering,
77(1), pp. 41-50 | 125 |
| 7 | Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate | Thanasukarn P., Thanasukarn P., Pongsawatmanit R., McClements D. | 2004 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
246(1-3), pp. 49-59 | 115 |
| 8 | Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin | Pongsawatmanit R., Harnsilawat T., McClements D. | 2006 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
287(1-3), pp. 59-67 | 97 |
| 9 | Utilization of layer-by-layer interfacial deposition technique to improve freeze-thaw stability of oil-in-water emulsions | Thanasukarn P., Pongsawatmanit R., McClements D. | 2006 | Food Research International,
39(6), pp. 721-729 | 92 |
| 10 | Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose | Pongsawatmanit R., Temsiripong T., Suwonsichon T. | 2007 | Food Research International,
40(2), pp. 239-248 | 86 |
| 11 | Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin - Alginate interfaces | Harnsilawat T., Pongsawatmanit R., McClements D. | 2006 | Biomacromolecules,
7(6), pp. 2052-2058 | 85 |
| 12 | Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures | Chantaro P., Pongsawatmanit R. | 2010 | Journal of Food Engineering,
98(1), pp. 44-50 | 75 |
| 13 | Influence of xyloglucan on gelatinization and retrogradation of tapioca starch | Temsiripong T., Pongsawatmanit R., Ikeda S., Nishinari K. | 2005 | Food Hydrocolloids,
19(6), pp. 1054-1063 | 73 |
| 14 | Atomic force microscopy studies on cation-induced network formation of gellan | Ikeda S., Nitta Y., Temsiripong T., Pongsawatmanit R., Nishinari K. | 2004 | Food Hydrocolloids,
18(5), pp. 727-735 | 71 |
| 15 | Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products | Khuwijitjaru P., Plernjit J., Suaylam B., Samuhaseneetoo S., Pongsawatmanit R., Adachi S. | 2014 | Canadian Journal of Chemical Engineering,
92(5), pp. 810-815 | 66 |
| 16 | Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer) | Maisuthisakul P., Pongsawatmanit R., Gordon M. | 2007 | Food Chemistry,
100(4), pp. 1620-1629 | 62 |
| 17 | Single-phase mixed gels of xyloglucan and gellan | Ikeda S., Nitta Y., Kim B., Temsiripong T., Pongsawatmanit R., Nishinari K. | 2004 | Food Hydrocolloids,
18(4), pp. 669-675 | 53 |
| 18 | Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage | Pongsawatmanit R., Chantaro P., Nishinari K. | 2013 | Journal of Food Engineering,
117(3), pp. 333-341 | 46 |
| 19 | Effect of heating-cooling on rheological properties of tapioca starch paste with and without xanthan gum | Chantaro P., Pongsawatmanit R., Nishinari K. | 2013 | Food Hydrocolloids,
31(2), pp. 183-194 | 44 |
| 20 | Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant | Thanasukarn P., Pongsawatmanit R., McClements D. | 2006 | Journal of Agricultural and Food Chemistry,
54(10), pp. 3591-3597 | 40 |
| 21 | Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions | Maisuthisakul P., Pongsawatmanit R., Gordon M. | 2006 | Journal of Agricultural and Food Chemistry,
54(7), pp. 2719-2725 | 37 |
| 22 | Effect of Sucrose on RVA Viscosity Parameters, Water Activity and Freezable Water Fraction of Cassava Starch Suspensions | Pongsawatmanit R., Thanasukarn P., Ikeda S. | 2002 | ScienceAsia,
28(2), pp. 129-134 | 34 |
| 23 | Measurement of Temperature-dependent Ice Fraction in Frozen Foods | Pongsawatmanit R., Miyawaki O. | 1993 | Bioscience, Biotechnology, and Biochemistry,
57(10), pp. 1650-1654 | 33 |
| 24 | Degradation kinetics of gamma-oryzanol in antioxidant-stripped rice bran oil during thermal oxidation | Khuwijitjaru P., Yuenyong T., Pongsawatmanit R., Adachi S. | 2009 | Journal of Oleo Science,
58(10), pp. 491-497 | 29 |
| 25 | Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum Dyer | Maisuthisakul P., Gordon M., Pongsawatmanit R., Suttajit M. | 2007 | Asia Pacific Journal of Clinical Nutrition,
16(SUPPL.1), pp. 37-42 | 27 |
| 26 | The role of texture in the palatability and food oral processing | Nishinari K., Nishinari K., Peyron M.A., Yang N., Gao Z., Zhang K., Fang Y., Zhao M., Yao X., Hu B., Han L., Mleko S., Tomczyńska-Mleko M., Nagano T., Nitta Y., Zhang Y., Singh N., Suk Meng A.G., Pongsawatmanit R., Gamonpilas C., Moritaka H., Kohyama K., Yoshimura M., Hirashima M., Takemasa M., Tsutsui K., Su L. | 2024 | Food Hydrocolloids,
147, 109095 | 27 |
| 27 | Mathematical analysis of the effective thermal conductivity of food materials in the frozen state | Miyawaki O., Pongsawatmanit R. | 1994 | Bioscience, Biotechnology and Biochemistry,
58(7), pp. 1222-1225 | 24 |
| 28 | Influence of Sodium Metabisulfite and Citric Acid in Soaking Process after Blanching on Quality and Storage Stability of Dried Chili | Chaethong K., Pongsawatmanit R. | 2015 | Journal of Food Processing and Preservation,
39(6), pp. 2161-2170 | 21 |
| 29 | Effect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product | Pongsawatmanit R., Ketjarut S., Choosuk P., Hanucharoenkul P. | 2018 | Agriculture and Natural Resources,
52(6), pp. 565-572 | 20 |
| 30 | Measurement of the Thermal Conductivity of Unfrozen and Frozen Food Materials by a Steady State Method with Coaxial Dual-cylinder Apparatus | Pongsawatmanit R., Miyawaki O., Yano T. | 1993 | Bioscience, Biotechnology, and Biochemistry,
57(7), pp. 1072-1076 | 19 |
| 31 | Effect of tapioca starch concentration on quality and freeze-thaw stability of fish sausage | Prabpree R., Pongsawatmanit R. | 2011 | Kasetsart Journal - Natural Science,
45(2), pp. 314-324 | 18 |
| 32 | Quality of batter and sponge cake prepared from wheat-tapioca flour blends | Chaiya B., Pongsawatmanit R. | 2011 | Kasetsart Journal - Natural Science,
45(2), pp. 305-313 | 17 |
| 33 | Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum | Chaiya B., Pongsawatmanit R., Prinyawiwatkul W. | 2015 | International Journal of Food Science and Technology,
50(2), pp. 532-540 | 13 |
| 34 | Quality and color parameters of dried chili and chili powder pretreated by metabisulfite soaking with different times and concentrations | Chaethong K., Tunnarut D., Pongsawatmanit R. | 2012 | Kasetsart Journal - Natural Science,
46(3), pp. 473-484 | 12 |
| 35 | Rheological properties of wheat flour-based batter containing tapioca starch | Ketjarut S., Suwonsichon T., Pongsawatmanit R. | 2010 | Kasetsart Journal - Natural Science,
44(1), pp. 116-122 | 11 |
| 36 | Effect of Sucrose on Physical Properties of Alginate Dispersed Aqueous Systems | Pongsawatmanit R., Ikeda S., Ikeda S., Miyawaki O. | 1999 | Food Science and Technology Research,
5(2), pp. 183-187 | 10 |
| 37 | Effects of ferric chloride on thermal degradation of γ-oryzanol and oxidation of rice bran oil | Khuwijitjaru P., Yuenyong T., Pongsawatmanit R., Adachi S. | 2011 | European Journal of Lipid Science and Technology,
113(5), pp. 652-657 | 8 |
| 38 | Influence of tapioca starch on thermal properties of wheat flour-based batter and quality of fried battered chicken wingsticks | Ketjarut S., Pongsawatmanit R. | 2015 | International Journal of Food Engineering,
11(5), pp. 641-650 | 8 |
| 39 | Effect of xanthan gum on the quality of syrup thickened by modified starch during heating and storage | Pongsawatmanit R., Yakard N., Suwonsichon T. | 2011 | Kasetsart Journal - Natural Science,
45(1), pp. 128-135 | 7 |
| 40 | Influence of soaking temperature and time on the kinetics of water absorption and pasting properties of glutinous rice | Hanucharoenkul P., Theerathanan C., Pongsawatmanit R. | 2021 | Agriculture and Natural Resources,
55(2), pp. 193-200 | 7 |
| 41 | Modified quality of seasoning syrup for coating and enhancing properties of a food model using xanthan gum | Tunnarut D., Pongsawatmanit R. | 2018 | Agriculture and Natural Resources,
52(3), pp. 298-304 | 6 |
| 42 | Textural characteristics of Thai foods | Pongsawatmanit R. | 2020 | Textural Characteristics of World Foods,
pp. 151-166 | 5 |
| 43 | Quality enhancement of tapioca starch gel using sucrose and xanthan gum | Tunnarut D., Pongsawatmanit R. | 2017 | International Journal of Food Engineering,
13(8), 0170009 | 5 |
| 44 | Influence of sucrose and cooling rate on pasting properties and freeze-thaw stability of tapioca starch pastes with and without xanthan gum | Jullapanya D., Hanucharoenkul P., Pongsawatmanit R. | 2021 | Agriculture and Natural Resources,
55(4), pp. 644-653 | 1 |
| 45 | Effect of heating time on the quality of tapioca starch and xanthan gum mixture | Chantaro P., Pongsawatmanit R. | 2010 | Kasetsart Journal - Natural Science,
44(6), pp. 1183-1190 | 1 |
| 46 | Determination of microvoids of maltodextrin with various de by the "dual sorption model" | Samuhasaneetoo S., Chaiseri S., Farhat I., Sajjaanantakul T., Pongsawatmanit R. | 2006 | Gums and Stabilisers for the Food Industry 13,
pp. 275-283 | 0 |
| 47 | Characteristics of texture and sucrose release after compression in tapioca starch gels containing sucrose and xanthan gum | Tunnarut D., Pongsawatmanit R., Nishinari K. | 2023 | Agriculture and Natural Resources,
57(5), pp. 757-766 | 0 |