| # | Document title | Authors | Year | Source | Cited by |
| 1 | Rice starch isolation by alkaline protease digestion of wet-milled rice flour | Lumdubwong N., Seib P. | 2000 | Journal of Cereal Science,
31(1), pp. 63-74 | 146 |
| 2 | Starch behaviors and mechanical properties of starch blend films with different plasticizers | Nguyen Vu H., Lumdubwong N. | 2016 | Carbohydrate Polymers,
154, pp. 112-120 | 129 |
| 3 | Molecular weight, chain profile of rice amylopectin and starch pasting properties | Kowittaya C., Lumdubwong N. | 2014 | Carbohydrate Polymers,
108(1), pp. 216-223 | 92 |
| 4 | Physicochemical properties and textile utilization of low- and moderate-substituted carboxymethyl rice starches with various amylose content | Tatongjai J., Lumdubwong N. | 2010 | Carbohydrate Polymers,
81(2), pp. 377-384 | 50 |
| 5 | Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System | Boonkor P., Sagis L.M.C., Lumdubwong N. | 2022 | Foods,
11(24), 4060 | 43 |
| 6 | Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity | Viturat S., Thongngam M., Lumdubwong N., Zhou W., Klinkesorn U. | 2023 | Ultrasonics Sonochemistry,
97, 106466 | 30 |
| 7 | Effects of heat-moisture treatment on normal and waxy rice flours and production of thermoplastic flour materials | Khamthong P., Lumdubwong N. | 2012 | Carbohydrate Polymers,
90(1), pp. 340-347 | 24 |
| 8 | Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches | Keatkrai J., Lumdubwong N., Chaiseri S., Jirapakkul W. | 2017 | International Journal of Food Properties,
20(4), pp. 810-820 | 17 |
| 9 | Fabrication of starch blend films with different matrices and their mechanical properties | Nguyen Vu H.P., Lumdubwong N. | 2020 | Polymer Testing,
90, 106694 | 15 |
| 10 | Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses | Lowithun N., Sagis L.M.C., Lumdubwong N. | 2024 | Foods,
13(12), 1864 | 13 |
| 11 | Low- and medium-DE maltodextrins from waxy wheat starch: Preparation and properties | Lumdubwong N., Seib P., Seib P. | 2001 | Starch/Staerke,
53(12), pp. 605-615 | 12 |
| 12 | Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release | He P., Zhang B., Fu X., Wongsagonsup R., Lumdubwong N., Gao Q., Huang Q. | 2026 | Food Hydrocolloids,
170, 111715 | 6 |
| 13 | Elucidation of physicochemical and viscoelastic properties of lime-cooked concentrated gels from rice and mung bean in relation to starch molecular structure and granule morphology | Tonsuk A., Nguyen B.L.T., Lumdubwong N. | 2025 | Food Hydrocolloids,
168, 111543 | 2 |