| # | Document title | Authors | Year | Source | Cited by |
| 1 | Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy | Kwamman Y., Mahisanunt B., Matsukawa S., Klinkesorn U. | 2016 | Food Biophysics
11(2),pp. 165-175 | 6 |
| 2 | Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability | Prichapan N., McClements D., Klinkesorn U. | 2018 | Journal of Food Science
83(2),pp. 309-317 | 18 |
| 3 | Impact of lipase, bile salts, and polysaccharides on properties and digestibility of tuna oil multilayer emulsions stabilized by lecithin-chitosan | Klinkesorn U., McClements D. | 2010 | Food Biophysics
5(2),pp. 73-81 | 61 |
| 4 | Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH | Wanthong T., Klinkesorn U. | 2020 | Journal of Food Science and Technology
| 0 |
| 5 | Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process | Chimplee S., Klinkesorn U. | 2015 | International Journal of Food Engineering
11(2),pp. 243-253 | 14 |
| 6 | Effect of crystal promoters on viscosity and melting characteristics of compound chocolate | Rosales C., Klinkesorn U., Suwonsichon S. | 2017 | International Journal of Food Properties
20(1),pp. 119-132 | 3 |
| 7 | Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions | Prichapan N., McClements D., Klinkesorn U. | 2017 | Food Research International
93,pp. 26-32 | 18 |
| 8 | Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes | Klinkesorn U., Sophanodora P., Chinachoti P., McClements D.J., Decker E.A. | 2005 | Journal of Agricultural and Food Chemistry
53(21),pp. 8365-8371 | 128 |
| 9 | Cold-pressed rice bran oil-in-water emulsion delivery system with anti-inflammatory activity in THP-1 macrophages | Kaewsaen R., Klinkesorn U., Chanput W.P., Chanput W.P. | 2022 | Agriculture and Natural Resources
56(1),pp. 139-148 | 0 |
| 10 | Thermally induced gelation of mixed phosphatidylcholine aqueous solution containing wormlike micelle structure | Fafaungwithayakul N., Klinkesorn U., Brenner T., Vichakacharu N., Matsukawa S. | 2014 | Japan Journal of Food Engineering
15(4),pp. 233-242 | 3 |
| 11 | Features of heated chitosan-maltodextrin solutions | Kaewtathip T., Klinkesorn U. | 2019 | Italian Journal of Food Science
31(5),pp. 54-59 | 1 |
| 12 | Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition | Klinkesorn U., Klinkesorn U., Sophanodora P., Chinachoti P., Decker E., McClements D. | 2006 | Food Research International
39(4),pp. 449-457 | 144 |
| 13 | Process optimization using response surface design for diacylglycerol synthesis from palm fatty acid distillate by enzymatic esterification | Santisawadi S., Chaiseri S., Jinda N., Klinkesorn U. | 2013 | Songklanakarin Journal of Science and Technology
35(1),pp. 23-32 | 1 |
| 14 | Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant | Klinkesorn U., Namatsila Y. | 2009 | Food Hydrocolloids
23(5),pp. 1374-1380 | 45 |
| 15 | Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction | Sirisompong W., Jirapakkul W., Klinkesorn U. | 2011 | LWT - Food Science and Technology
44(9),pp. 1946-1951 | 58 |
| 16 | In Situ Observation and Physical–Chemical Characteristics of Rambutan (Nephelium lappaceum L.) Kernel Olein Crystals Obtained from Acetone Fractionation | Mahisanunt B., Mahisanunt B., Hondoh H., Hondoh H., Klinkesorn U. | 2020 | JAOCS, Journal of the American Oil Chemists' Society
| 0 |
| 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 | Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition | Klinkesorn U., Sophanodora P., Chinachoti P., Decker E., McClements D. | 2005 | Food Hydrocolloids
19(6),pp. 1044-1053 | 106 |
| 19 | Extraction of Phenolic and Flavonoid Compounds from Mung Bean (Vigna radiata L.) Seed Coat by Pressurized Liquid Extraction | Supasatyankul B., Saisriyoot M., Klinkesorn U., Rattanaporn K., Sae-Tan S. | 2022 | Molecules
27(7) | 0 |
| 20 | Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins | Prichapan N., Klinkesorn U. | 2014 | Songklanakarin Journal of Science and Technology
36(6),pp. 651-661 | 18 |
| 21 | Influence of Oil Load and Maltodextrin Concentration on Properties of Tuna Oil Microcapsules Encapsulated in Two-Layer Membrane | Kwamman Y., Klinkesorn U. | 2015 | Drying Technology
33(7),pp. 854-864 | 14 |
| 22 | Effects of germinating temperature and time on metabolite profiles of sunflower (Helianthus annuus L.) seed | Guo S., Guo S., Klinkesorn U., Lorjaroenphon Y., Ge Y., Na Jom K. | 2021 | Food Science and Nutrition
| 1 |
| 23 | Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate | Rosales C., Suwonsichon S., Klinkesorn U. | 2018 | International Journal of Food Science and Technology
53(6),pp. 1459-1467 | 2 |
| 24 | Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions | Klinkesorn U., McClements D. | 2009 | Food Chemistry
114(4),pp. 1308-1315 | 90 |
| 25 | Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity | Kaewtathip T., Wattana-Amorn P., Boonsupthip W., Lorjaroenphon Y., Klinkesorn U. | 2022 | Food Chemistry
393 | 0 |
| 26 | Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization | Prichapan N., McClements D.J., Klinkesorn U. | 2020 | Food Biophysics
15(3),pp. 346-354 | 8 |
| 27 | Stability and rheology of corn oil-in-water emulsions containing maltodextrin | Klinkesorn U., Sophanodora P., Chinachoti P., McClements D. | 2004 | Food Research International
37(9),pp. 851-859 | 152 |
| 28 | Effect of temperature on lipid oxidation kinetics of tuna oil two-layers emulsion during storage | Klinkesorn U., Geraldine P.L. | 2012 | Italian Journal of Food Science
24(SUPPL.),pp. 22-25 | 1 |
| 29 | Chemical transesterification of tuna oil to enriched omega-3 polyunsaturated fatty acids | Klinkesorn U., H-Kittikun A., Chinachoti P., Sophanodora P. | 2004 | Food Chemistry
87(3),pp. 415-421 | 40 |
| 30 | Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan (Nephelium lappaceum L.) kernel fat | Witayaudom P., Klinkesorn U. | 2017 | Journal of Colloid and Interface Science
505,pp. 1082-1092 | 37 |
| 31 | Influence of lipid content and dilution on properties and stability of nanostructured lipid carriers (NLCs) prepared from rambutan (Nephelium lappaceum L.) kernel fat and evaluation of their β-carotene loading capacity | Witayaudom P., Klinkesorn U. | 2019 | Journal of Dispersion Science and Technology
40(11),pp. 1600-1610 | 1 |
| 32 | Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings | Prichapan N., Prichapan N., McClements D.J., Klinkesorn U. | 2021 | Food Hydrocolloids
112 | 11 |
| 33 | Solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type | Mahisanunt B., Na Jom K., Matsukawa S., Klinkesorn U. | 2017 | Journal of King Saud University - Science
29(1),pp. 32-46 | 16 |
| 34 | 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 | 14 |
| 35 | Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor | Rosales C., Suwonsichon S., Klinkesorn U. | 2017 | International Journal of Food Science and Technology
52(11),pp. 2343-2351 | 2 |
| 36 | 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 |
| 37 | Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology | Klinkesorn U., Sophanodora P., Chinachoti P., Mcclements D., Decker E. | 2005 | Journal of Agricultural and Food Chemistry
53(11),pp. 4561-4566 | 133 |
| 38 | Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (Bombyx mori): Process Optimization and Composition Analysis | Tangsanthatkun J., Peanparkdee M., Katekhong W., Harnsilawat T., Tan C.P., Klinkesorn U. | 2022 | Foods
11(3) | 0 |
| 39 | Ethanol-in-oil emulsion (E/O) stabilized by polyglycerol polyricinoleate: A potential delivery system for ethanolic extract | Duangkaew S., Mahisanunt B., Prichapan N., Klinkesorn U. | 2018 | Journal of Dispersion Science and Technology
39(2),pp. 234-240 | 1 |
| 40 | The Role of Chitosan in Emulsion Formation and Stabilization | Klinkesorn U. | 2013 | Food Reviews International
29(4),pp. 371-393 | 77 |
| 41 | Introduction | Klinkesorn U., Theerakulkait C., Harnkarnsujarit N. | 2018 | Italian Journal of Food Science
30(5) | 0 |