| # | Document title | Authors | Year | Source | Cited by |
| 1 | Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study | Harnsilawat T., Pongsawatmanit R., McClements D. | 2006 | Food Hydrocolloids
20(5),pp. 577-585 | 294 |
| 2 | Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch | Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Naivikul O., McClements D. | 2011 | Journal of Food Science
76(1) | 167 |
| 3 | Stabilization of model beverage cloud emulsions using protein- polysaccharide electrostatic complexes formed at the oil-water interface | Harnsilawat T., Pongsawatmanit R., McClements D. | 2006 | Journal of Agricultural and Food Chemistry
54(15),pp. 5540-5547 | 119 |
| 4 | Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin | Pongsawatmanit R., Harnsilawat T., McClements D. | 2006 | Colloids and Surfaces A: Physicochemical and Engineering Aspects
287(1-3),pp. 59-67 | 87 |
| 5 | Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin - Alginate interfaces | Harnsilawat T., Pongsawatmanit R., McClements D. | 2006 | Biomacromolecules
7(6),pp. 2052-2058 | 84 |
| 6 | Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers | Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Decker E., McClements D. | 2012 | Food Chemistry
131(4),pp. 1340-1346 | 52 |
| 7 | Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments | Soison B., Soison B., Jangchud K., Jangchud A., Harnsilawat T., Piyachomkwan K., Charunuch C., Prinyawiwatkul W. | 2014 | International Journal of Food Science and Technology
49(9),pp. 2067-2075 | 36 |
| 8 | Characterization of starch in relation to flesh colors of sweet potato varieties | Soison B., Jangchud K., Jangchud A., Harnsilawat T., Piyachomkwan K. | 2015 | International Food Research Journal
22(6),pp. 2302-2308 | 27 |
| 9 | The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers | Charoen R., Jangchud A., Jangchud K., Harnsilawat T., McClements D. | 2015 | Drying Technology
33(4),pp. 479-492 | 12 |
| 10 | Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract | Tepsongkroh B., Harnsilawat T., Maisuthisakul P., Chantrapornchai W. | 2015 | Journal of Dispersion Science and Technology
36(8),pp. 1126-1133 | 11 |
| 11 | 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) | 6 |
| 12 | Effect of sucrose ester and carboxymethyl cellulose on physical properties of coconut milk | Thanatrungrueang N., Harnsilawat T. | 2019 | Journal of Food Science and Technology
56(2),pp. 607-613 | 4 |
| 13 | Characterization and stabilization of the extract from mango seed kernel in a cosmetic emulsion | Maisuthisakul P., Harnsilawat T. | 2011 | Kasetsart Journal - Natural Science
45(3),pp. 521-529 | 4 |
| 14 | Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate | Yooying R., Tangsanthatkun J., Tan C.P., Klinkesorn U., Harnsilawat T., Peanparkdee M. | 2022 | Food Biophysics
| 1 |
| 15 | Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment | Pedcharat K., Jangchud K., Jangchud A., Harnsilawat T., Prinyawiwatkul W. | 2023 | International Journal of Food Science and Technology
| 0 |
| 16 | Effect of palm sugar concentration and mixing order on physical properties of coconut milk | Thanatrungrueang N., Harnsilawat T. | 2020 | Agriculture and Natural Resources
54(1),pp. 33-38 | 0 |
| 17 | Interaction of tamarind kernel powder, gum Arabic and maltodextrin in aqueous solution and microencapsulated systems | Maisuthisakul P., Harnsilawat T. | 2013 | Current Nutrition and Food Science
9(4),pp. 335-342 | 0 |
| 18 | Effect of the physical properties on consumer preference of nuggets | Nantapatavee P., Jangchud A., Jangchud K., Lin J., Harnsilawat T. | 2011 | Thai Journal of Agricultural Science
44(5),pp. 519-525 | 0 |