| # | Document title | Authors | Year | Source | Cited by |
| 1 | Water Extract of Mungbean (Vigna radiata L.) Inhibits Protein Tyrosine Phosphatase-1B in Insulin-Resistant HepG2 Cells | Saeting O., Chandarajoti K., Phongphisutthinan A., Hongsprabhas P., Sae-Tan S. | 2021 | Molecules (Basel, Switzerland)
26(5) | 5 |
| 2 | Use of cold-set whey protein gelation to improve poultry meat batters | Hongsprabhas P., Barbut S. | 1999 | Poultry Science
78(7),pp. 1074-1078 | 18 |
| 3 | Effect of sugar and CaCl2 concentration on fluorescence quenching characteristics of whey proteins by delphinidin derivatives from butterfly pea flower | Vuong T.T., Srivichai S., Hongsprabhas P., Hongsprabhas P. | 2021 | Agriculture and Natural Resources
55(4),pp. 569-578 | 0 |
| 4 | Ca2+-Induced cold gelation of whey protein isolate: Effect of two-stage gelation | Hongsprabhas P., Barbut S. | 1997 | Food Research International
30(7),pp. 523-527 | 46 |
| 5 | A review on nutrient quality of soymilk powder for malnourished population | Mazumder M., Mazumder M., Hongsprabhas P. | 2016 | Pakistan Journal of Nutrition
15(6),pp. 600-606 | 3 |
| 6 | Physical properties of egg albumen and cassava starch composite network formed by a salt-induced gelation method | Wongsasulak S., Yoovidhya T., Bhumiratana S., Hongsprabhas P. | 2007 | Food Research International
40(2),pp. 249-256 | 12 |
| 7 | In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review | Mazumder M.A.R., Mazumder M.A.R., Hongsprabhas P., Thottiam Vasudevan R. | 2019 | Journal of Food Biochemistry
43(12) | 15 |
| 8 | Influences of physicochemical characteristics of rice flour and cassava starch on the gelation of calcium-induced egg albumen-flour composite | Hongsprabhas P., Israkarn K. | 2006 | Kasetsart Journal - Natural Science
40(1),pp. 223-231 | 0 |
| 9 | Ca2+-induced gelation of whey protein isolate: Effects of pre-heating | Hongsprabhas P., Barbut S. | 1996 | Food Research International
29(2),pp. 135-139 | 49 |
| 10 | Brown pigment formation in heated sugar–protein mixed suspensions containing unmodified and peptically modified whey protein concentrates | Rongsirikul N., Hongsprabhas P. | 2016 | Journal of Food Science and Technology
53(1),pp. 800-807 | 4 |
| 11 | Cocoa protein crosslinking using Maillard chemistry | Jumnongpon R., Chaiseri S., Hongsprabhas P., Healy J., Meade S., Gerrard J., Gerrard J. | 2012 | Food Chemistry
134(1),pp. 375-380 | 19 |
| 12 | Effects of ohmic heating on structural and physicochemical changes of whey proteins | Sereechantarerk C., Hongsprabhas P., Chanput W., Kamonpatana P. | 2021 | Agriculture and Natural Resources
55(3),pp. 464-472 | 0 |
| 13 | Effect of storage proteins on pasting properties and microstructure of Thai rice | Likitwattanasade T., Hongsprabhas P. | 2010 | Food Research International
43(5),pp. 1402-1409 | 63 |
| 14 | Effect of CaCl2 on the formation of Ca-induced starch aggregates and spherulitic structure in dried starch film | Israkarn K., Hongsprabhas P. | 2017 | Drying Technology
35(13),pp. 1552-1560 | 4 |
| 15 | Phytosterols and γ-oryzanol in rice bran oils and distillates from physical refining process | Sawadikiat P., Hongsprabhas P. | 2014 | International Journal of Food Science and Technology
49(9),pp. 2030-2036 | 17 |
| 16 | Influence of carbohydrates on self-association of mung bean protein hydrolysate in the presence of amphiphilic asiatic acid | Wongekalak L., Hongsprabhas P. | 2014 | International Journal of Food Science and Technology
49(5),pp. 1294-1301 | 0 |
| 17 | Architectural changes of heated mungbean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope | Hongsprabhas P., Israkarn K., Rattanawattanaprakit C. | 2007 | Carbohydrate Polymers
67(4),pp. 614-622 | 41 |
| 18 | Effects of surfactants and aging time on solidifcation of rice bran oil at room temperature | Nukit N., Setwipattanachai P., Chaiseri S., Hongsprabhas P. | 2014 | Journal of Oleo Science
63(11),pp. 1099-1107 | 3 |
| 19 | The structure of cold-set whey protein isolate gels prepared with Ca++ | Hongsprabhas P., Barbut S., Marangoni A. | 1999 | LWT - Food Science and Technology
32(4),pp. 196-202 | 55 |
| 20 | Rice phytochemicals concentrated by molecular distillation process and their use as co-surfactant in water dispersion | Sawadikiat P., Setwipattanachai P., Chaiseri S., Hongsprabhas P. | 2015 | Journal of Food Science and Technology
52(12),pp. 8014-8022 | 4 |
| 21 | Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films | Chanjarujit W., Hongsprabhas P., Chaiseri S. | 2018 | Carbohydrate Polymers
198,pp. 473-480 | 14 |
| 22 | Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion | Fafaungwithayakul N., Hongsprabhas P., Hongsprabhas P. | 2011 | Food Biophysics
6(3),pp. 407-415 | 16 |
| 23 | Heating sequence and calcium Lactate concentration effects on in Vitro protein digestibility and oil release in emulsion stabilized by preheated soy protein and caseinate | Nakornpanom N., Hongsprabhas P., Hongsprabhas P. | 2010 | ACS Symposium Series
1059,pp. 45-60 | 0 |
| 24 | Lowering the Maillard reaction products (MRPs) in heated whey protein products and their cytotoxicity in human cell models by whey protein hydrolysate | Hongsprabhas P., Kerdchouay P., Sakulsom P. | 2011 | Food Research International
44(3),pp. 748-754 | 8 |
| 25 | Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate | Hongsprabhas P., Hongsprabhas P., Barbut S. | 1997 | Food Research International
30(6),pp. 451-455 | 18 |
| 26 | Effect of steam-cooking on (Poly)phenolic compounds in purple yam and purple sweet potato tubers | Cakrawati D., Srivichai S., Hongsprabhas P., Hongsprabhas P. | 2021 | Food Research
5(1),pp. 330-336 | 0 |
| 27 | Controlled release and macrophage polarizing activity of cold-pressed rice bran oil in a niosome system | Hunthayung K., Klinkesorn U., Hongsprabhas P., Chanput W. | 2019 | Food and Function
10(6),pp. 3272-3281 | 6 |
| 28 | Alkali-treated starches as a new class of templates for CaCO3 spherulite formation: Experimental and theoretical studies | Prajongtat P., Saparpakorn P., Asamo S., Hongsprabhas P., Israkarn K., Israkarn K. | 2019 | Journal of Crystal Growth
522,pp. 45-52 | 5 |
| 29 | Effect of pre-heated whey protein level and salt on texture development of poultry meat batters | Hongsprabhas P., Barbut S. | 1999 | Food Research International
32(2),pp. 145-149 | 44 |
| 30 | Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate | Vuong T.T., Hongsprabhas P., Hongsprabhas P. | 2021 | Cogent Food and Agriculture
7(1) | 3 |
| 31 | Genistein as antioxidant and antibrowning agents in in vivo and in vitro: A review | Rahman Mazumder M., Rahman Mazumder M., Hongsprabhas P. | 2016 | Biomedicine and Pharmacotherapy
82,pp. 379-392 | 66 |
| 32 | Influence of flour type on mechanical properties of calcium-induced egg albumen-flour composite gel | Hongsprabhas P., Dit-udom-po S. | 2006 | International Journal of Food Engineering
2(1) | 4 |
| 33 | Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) | Srivichai S., Hongsprabhas P. | 2020 | International Journal of Food Science
2020 | 6 |
| 34 | Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate | Hongsprabhas P., Barbut S. | 1997 | Journal of Food Science
62(2),pp. 382-385 | 106 |
| 35 | Influence of aggregation on the antioxidative capacity of milk peptides | Pattorn S., Horimoto Y., Hongsprabhas P., Yada R. | 2012 | International Dairy Journal
25(1),pp. 3-9 | 5 |
| 36 | On the gelation of mungbean starch and its composites | Hongsprabhas P. | 2007 | International Journal of Food Science and Technology
42(6),pp. 658-668 | 15 |
| 37 | Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules | Hongsprabhas P., Israkarn K. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
,pp. 507-513 | 0 |
| 38 | Potential use of antioxidative mungbean protein hydrolysate as an anticancer asiatic acid carrier | Wongekalak L., Sakulsom P., Jirasripongpun K., Hongsprabhas P. | 2011 | Food Research International
44(3),pp. 812-817 | 29 |
| 39 | Effect of recovery methods on the characteristics of antioxidative milk peptides | Pattorn S., Hongsprabhas P. | 2011 | Kasetsart Journal - Natural Science
45(2),pp. 335-345 | 1 |
| 40 | Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules | Israkarn K., Na Nakornpanom N., Hongsprabhas P. | 2014 | Carbohydrate Polymers
105(1),pp. 34-40 | 24 |
| 41 | Effect of rice bran oil or coconut oil on in vitro carbohydrate and protein digestion of cooked fragrant rice | Tanjor S., Tanjor S., Hongsprabhas P., Hongsprabhas P. | 2021 | Agriculture and Natural Resources
55(3),pp. 496-507 | 0 |
| 42 | New insights on the characteristics of starch network | Hongsprabhas P., Israkarn K. | 2008 | Food Research International
41(10),pp. 998-1006 | 13 |
| 43 | Influence of rice bran oil and rice flours on physicochemical properties of a mozzarella cheese analog | Tuntragul S., Surapat S., Hongsprabhas P. | 2010 | Kasetsart Journal - Natural Science
44(5),pp. 924-934 | 6 |
| 44 | Thermo-mechanical properties of egg albumen-cassava starch composite films containing sunflower-oil droplets as influenced by moisture content | Wongsasulak S., Yoovidhya T., Bhumiratana S., Hongsprabhas P., McClements D., Weiss J. | 2006 | Food Research International
39(3),pp. 277-284 | 25 |
| 45 | The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review | Das P.C., Islam M.A., Hossain M.M., Jubayer M.F., Hongsprabhas P., Ranganathan T.V., Mazumder M.A.R. | 2020 | Cogent Food and Agriculture
6(1) | 1 |
| 46 | Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches | Israkarn K., Hongsprabhas P., Hongsprabhas P. | 2007 | Carbohydrate Polymers
68(2),pp. 314-322 | 30 |
| 47 | 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 | 1 |
| 48 | Effect of soy residue (okara) on in vitro protein digestibility and oil release in high-calorie emulsion stabilized by heated mixed proteins | Na Nakornpanom N., Hongsprabhas P., Hongsprabhas P. | 2010 | Food Research International
43(1),pp. 26-32 | 12 |
| 49 | Effect of gelation temperature on Ca2+-induced gelation of whey protein isolate | Hongsprabhas P., Barbut S. | 1997 | LWT - Food Science and Technology
30(1),pp. 45-49 | 38 |
| 50 | Influences of waxy rice protein network on physical properties of waxy rice flour composites | Israkarn K., Hongsprabhas P. | 2008 | Kasetsart Journal - Natural Science
42(2),pp. 376-386 | 2 |
| 51 | Structure-forming processes in Ca2+-induced whey protein isolate cold gelation | Hongsprabhas P., Barbut S. | 1997 | International Dairy Journal
7(12),pp. 827-834 | 43 |
| 52 | Influences of food matrices on cytotoxicity of asiatic acid in mammalian cell models | Jirasripongpun K., Jirakanjanakit N., Sakulsom P., Wongekalak L., Hongsprabhas P. | 2012 | International Journal of Food Science and Technology
47(9),pp. 1970-1976 | 3 |
| 53 | Effect of coagulants on antioxidant capacity of milk protein curds and their tryptic hydrolysates | Pattorn S., Hongsprabhas P. | 2013 | Journal of Food Biochemistry
37(2),pp. 203-211 | 11 |