| # | Document title | Authors | Year | Source | Cited by |
| 1 | Perspectives on Saponins: Food Functionality and Applications | Timilsena Y.P., Phosanam A., Stockmann R. | 2023 | International Journal of Molecular Sciences,
24(17), 13538 | 195 |
| 2 | In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2021 | International Dairy Journal,
117, 105008 | 45 |
| 3 | Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2020 | Powder Technology,
372, pp. 394-403 | 29 |
| 4 | Storage stability of powdered dairy ingredients: a review | Phosanam A., Phosanam A., Chandrapala J., Zisu B., Adhikari B. | 2021 | Drying Technology | 28 |
| 5 | Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals | Phosanam A., Phosanam A., Moreira J., Adhikari B., Adhikari A., Losso J.N. | 2023 | Current Research in Food Science,
7, 100575 | 23 |
| 6 | Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2020 | Drying Technology | 17 |
| 7 | Changes in physicochemical and surface characteristics in milk protein powders during storage | Phosanam A., Phosanam A., Chandrapala J., Huppertz T., Huppertz T., Adhikari B., Zisu B. | 2020 | Drying Technology | 4 |
| 8 | Effect of PEG-Induced stereocomplexation on crystallization behavior of PLA/PVA blends | Srithep Y., Shen J., Phosanam A., Imnamkhao N., Pholharn D. | 2026 | Journal of Polymer Research,
33(1), 19 | 1 |
| 9 | Lysozyme-antimicrobial agent and applications | Losso J.N., Phosanam A., Adhikari A. | 2023 | Handbook of Egg Science and Technology,
pp. 481-494 | 0 |
| 10 | Comparative analysis of the effect of ultrasonic treatment with ice and without ice cooling on the stability of oil-in-water emulsions stabilized by fava bean (Vicia fava L.) protein | Bhattarai S., Karki S., Srithep Y., Kaewka K., Phosanam A. | 2025 | Sustainable Food Technology | 0 |