| # | 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 | 177 |
| 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 | 138 |
| 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 | 121 |
| 4 | 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 | 90 |
| 5 | 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 | 63 |
| 6 | 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 | 36 |
| 7 | 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 | 31 |
| 8 | 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 | 26 |
| 9 | 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 | 19 |
| 10 | 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) | 18 |
| 11 | 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 | 17 |
| 12 | 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 | 15 |
| 13 | 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 | 8 |
| 14 | 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 |
| 15 | 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 | 3 |
| 16 | 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 |
| 17 | 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 |
| 18 | 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) | 0 |
| 19 | 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) | 0 |