| # | 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 | 457 |
| 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 | 294 |
| 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 | 153 |
| 4 | 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 | 119 |
| 5 | 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 | 116 |
| 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 | 110 |
| 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 | 105 |
| 8 | 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 | 90 |
| 9 | 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 | 86 |
| 10 | 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 | 84 |
| 11 | 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 | 80 |
| 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 | 70 |
| 13 | 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 | 65 |
| 14 | 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 | 65 |
| 15 | 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 | 58 |
| 16 | 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 | 58 |
| 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 | 51 |
| 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 | 43 |
| 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 | 40 |
| 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 | 38 |
| 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 | 34 |
| 22 | Measurement of Temperature-dependent Ice Fraction in Frozen Foods | Pongsawatmanit R., Miyawaki O. | 1993 | Bioscience, Biotechnology, and Biochemistry
57(10),pp. 1650-1654 | 33 |
| 23 | 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 | 31 |
| 24 | 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 | 25 |
| 25 | 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 | 25 |
| 26 | 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 |
| 27 | 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 |
| 28 | 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 | 15 |
| 29 | 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 | 14 |
| 30 | 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 | 14 |
| 31 | 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 | 13 |
| 32 | 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 |
| 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 | 10 |
| 34 | 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 |
| 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 | 9 |
| 36 | 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 |
| 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 | 6 |
| 38 | 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 |
| 39 | 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 | 5 |
| 40 | Quality enhancement of tapioca starch gel using sucrose and xanthan gum | Tunnarut D., Pongsawatmanit R. | 2017 | International Journal of Food Engineering
13(8) | 4 |
| 41 | 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 | 2 |
| 42 | Textural characteristics of Thai foods | Pongsawatmanit R. | 2020 | Textural Characteristics of World Foods
,pp. 151-166 | 2 |
| 43 | 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 |
| 44 | 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 |
| 45 | 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 | 0 |