| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of Droplet Size and Concentration on the Color of Oil-in-Water Emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 1998 | Journal of Agricultural and Food Chemistry,
46(8), pp. 2914-2920 | 107 |
| 2 | Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels | Chantrapornchai W., McClements D. | 2002 | Food Hydrocolloids,
16(5), pp. 467-476 | 102 |
| 3 | Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 1999 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
155(2-3), pp. 373-382 | 97 |
| 4 | Theoretical and experimental study of spectral reflectance and color of concentrated oil-in-water emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 1999 | Journal of Colloid and Interface Science,
218(1), pp. 324-330 | 47 |
| 5 | Influence of relative refractive index on optical properties of emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 2001 | Food Research International,
34(9), pp. 827-835 | 46 |
| 6 | Prediction of food emulsion color using light scattering theory | McClements D.J., Chantrapornchai W., Clydesdale F. | 1998 | Journal of Food Science,
63(6), pp. 935-939 | 46 |
| 7 | Influence of glycerol on optical properties and large-strain rheology of heat-induced whey protein isolate gels | Chantrapornchai W., McClements D. | 2002 | Food Hydrocolloids,
16(5), pp. 461-466 | 41 |
| 8 | Influence of flocculation on optical properties of emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 2001 | Journal of Food Science,
66(3), pp. 464-469 | 39 |
| 9 | Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Maneeboon T., Chantrapornchai W. | 2018 | Agriculture and Natural Resources,
52(4), pp. 354-360 | 35 |
| 10 | Comparison of Anthocyanin Extraction Methods from High Anthocyanin Purple Corn Cob Hybrid: KPSC 901, and Quality of the Extract Powder | Piyapanrungrueang W., Chantrapornchai W., Haruthaithanasan V., Sukatta U., Aekatasanawan C. | 2016 | Journal of Food Processing and Preservation,
40(5), pp. 1125-1133 | 29 |
| 11 | Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung) | Pattanapa K., Therdthai N., Chantrapornchai W., Zhou W., Zhou W. | 2010 | International Journal of Food Science and Technology,
45(9), pp. 1918-1924 | 23 |
| 12 | Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant | Yongsmith B., Thongpradis P., Klinsupa W., Chantrapornchai W., Haruthaithanasan V. | 2013 | Applied Microbiology and Biotechnology,
97(20), pp. 8895-8902 | 22 |
| 13 | Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract | Tepsongkroh B., Harnsilawat T., Maisuthisakul P., Chantrapornchai W. | 2015 | Journal of Dispersion Science and Technology,
36(8), pp. 1126-1133 | 19 |
| 14 | Optical properties of oil-in-water emulsions containing titanium dioxide particles | Chantrapornchai W., Clydesdale F., McClements D. | 2000 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
166(1-3), pp. 123-131 | 19 |
| 15 | Understanding colors in emulsions | Chantrapornchai W., Clydesdale F., McClements D. | 2008 | ACS Symposium Series,
983, pp. 364-387 | 18 |
| 16 | Comparative study on conventional, accelerated solvent extraction and ultrasonic-assisted extraction of total phenolic and anthocyanin contents and antioxidant activities from Riceberry bran | Sirichokworrakit S., Rimkeeree H., Chantrapornchai W., Sukatta U. | 2022 | Agriculture and Natural Resources,
56(2), pp. 243-254 | 7 |
| 17 | Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Chantrapornchai W. | 2018 | International Food Research Journal,
25(6), pp. 2666-2673 | 5 |
| 18 | Vanillin extraction from Thai vanilla pods using ohmic heating followed by ultrasound- or microwave-assisted extraction | Ratphitagsanti W., Chantrapornchai W., Promjan I., Promarak T. | 2024 | Agriculture and Natural Resources,
58(2), pp. 165-174 | 4 |
| 19 | Enhancing sweetness perception with vanilla extract: Strategy for developing low-sugar food formulations for the elderly | Soontrunnarudrungsri A., Chantrapornchai W., Rimkeeree H. | 2023 | Agriculture and Natural Resources,
57(6), pp. 1033-1042 | 2 |