| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels | Charoenrein S., Tatirat O., Rengsutthi K., Thongngam M. | 2011 | Carbohydrate Polymers,
83(1), pp. 291-296 | 202 |
| 2 | Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan | Thongngam M., McClements D. | 2005 | Langmuir,
21(1), pp. 79-86 | 147 |
| 3 | Characterization of Interactions between Chitosan and an Anionic Surfactant | Thongngam M., McClements D. | 2004 | Journal of Agricultural and Food Chemistry,
52(4), pp. 987-991 | 132 |
| 4 | Gamma-aminobutyric acid as a potential postbiotic mediator in the gut–brain axis | Braga J.D., Braga J.D., Thongngam M., Kumrungsee T. | 2024 | npj Science of Food,
8(1), 16 | 105 |
| 5 | Isothermal titration calorimetry study of the interactions between chitosan and a bile salt (sodium taurocholate) | Thongngam M., McClements D. | 2005 | Food Hydrocolloids,
19(5), pp. 813-819 | 93 |
| 6 | Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet | Limpimwong W., Kumrungsee T., Kato N., Yanaka N., Thongngam M. | 2017 | Journal of Functional Foods,
39, pp. 250-256 | 87 |
| 7 | Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion | Detchewa P., Thongngam M., Jane J.L., Naivikul O. | 2016 | Journal of Food Science and Technology,
53(9), pp. 3485-3494 | 51 |
| 8 | Isolated rice starch fine structures and pasting properties changes during pre-germination of three Thai paddy (Oryza sativa L.) cultivars | Pinkaew H., Thongngam M., Wang Y.J., Naivikul O. | 2016 | Journal of Cereal Science,
70, pp. 116-122 | 35 |
| 9 | Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water | Limsangouan N., Milasing N., Milasing N., Thongngam M., Khuwijitjaru P., Jittanit W. | 2019 | Journal of Food Processing and Preservation,
43(10), e14146 | 32 |
| 10 | Characterization of pregelatinized and heat moisture treated rice flours | Wadchararat C., Thongngam M., Naivikul O. | 2006 | Kasetsart Journal - Natural Science,
40(SUPPL.), pp. 144-153 | 30 |
| 11 | 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 | 24 |
| 12 | Antioxidant properties of selected plant extracts and application in packaging as antioxidant cellulose-based films for vegetable oil | Phoopuritham P., Thongngam M., Yoksan R., Suppakul P. | 2012 | Packaging Technology and Science,
25(3), pp. 125-136 | 24 |
| 13 | Antimicrobial activity of chitosan and carboxymethyl chitosan from diferent types and sources of chitosan | Tantala J., Thongngam M., Rachtanapun P., Rachtanapun C. | 2012 | Italian Journal of Food Science,
24(SUPPL.), pp. 97-101 | 21 |
| 14 | Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size | Klongdee S., Thongngam M., Klinkesorn U. | 2012 | Food Biophysics,
7(2), pp. 155-162 | 19 |
| 15 | Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread | Adzqia F., Suwonsichon S., Thongngam M. | 2023 | Foods,
12(22), 4113 | 9 |
| 16 | Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch | Kupkanchanakul W., Thongngam M., Shi Y., Naivikul O., Naivikul O. | 2018 | Cereal Chemistry,
95(4), pp. 543-554 | 5 |
| 17 | Synergistic effects of peripheral GABA and GABA-transaminase inhibitory drugs on food intake control and weight loss in high-fat diet-induced obese mice | Nagao T., Braga J.D., Braga J.D., Chen S., Thongngam M., Chartkul M., Yanaka N., Kumrungsee T. | 2024 | Frontiers in Pharmacology,
15, 1487585 | 5 |
| 18 | Effect of heat-moisture treatment on qualities of gluten-free alkaline rice noodles from various rice flour varieties | Chaichaw C., Naivikul O., Thongngam M. | 2011 | Kasetsart Journal - Natural Science,
45(3), pp. 490-499 | 4 |
| 19 | Creation of Composite Aerogels Consisting of Activated Carbon and Nanocellulose Blended with Cross-Linked Biopolymers: Application as Ethylene Scavengers | Asadullah , Asadullah , Asadullah , Ngiwngam K., Han J., Rachtanapun P., Auras R., Karbowiak T., Noiwan D., Thongngam M., Tongdeesoontorn W. | 2024 | Polymers,
16(21), 3081 | 3 |
| 20 | Effects of RBX oleogel and heat–moisture-treated rice flour in food matrices on digestibility and microbiota | Norsuwan T., Kumrungsee T., Yanaka N., Nagao T., Thongngam M. | 2025 | npj Science of Food,
9(1), 54 | 2 |
| 21 | Degradation kinetics of carotene in cholesterol-free mayonnaise containing red palm olein | Seesung S., Thongngam M., Klinkesorn U. | 2015 | Italian Journal of Food Science,
28(5), pp. 50-54 | 2 |
| 22 | Characteristics of heated mixed soy protein isolate and sodium casemate | Nakornpanom N., Thongngam M., Hongsprabhas P. | 2009 | Kasetsart Journal - Natural Science,
43(4), pp. 780-790 | 2 |
| 23 | Synthesis of homocarnosine for applications in bioactive peptide and functional food studies | Nagao T., Sato K., Arima T., Komaru T., Sae-Tan S., Thongngam M., Kuniyoshi H., Hirayama M., Nakamura Y., Koi A., Kakimura J.I., Fujitaka H., Cao R., Yanaka N., Kumrungsee T. | 2025 | Bioscience Biotechnology and Biochemistry,
89(8), pp. 1212-1216 | 0 |
| 24 | Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) | Wangsomboonsiri S., Thongngam M., Charoensiddhi S., Praseptiangga D., Ariyantoro A.R., Laovitthayanggoon S., Suppakul P., Withayagiat U., Boonsupthip W., Boonsupthip W. | 2025 | Journal of Agriculture and Food Research,
21, 101785 | 0 |